Safety improvement and quality retention of gamma irradiated spinach leaves

FINTEN GABRIEL; GARRIDO, JUAN; COVA CONSTANZA; NARVAIZ PATRICIA; JAGUS, ROSA JUANA; AGÜERO MARÍA VICTORIA

JOURNAL OF FOOD SAFETY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2016 p. 1 - 10

0149-6085

The purpose of this work was to evaluate γ-irradiation effects on native microbiota, some phytochemicals and sensory attributes of fresh spinach (Spinacia oleracea L.) throughout 15 days of storage (6 ± 1 °C). The proposed treatment (1.5 kGy) effectively reduced native microbiota extending shelf life under refrigeration to 14 days, and the evaluated phytochemicals (polyphenols, antioxidant capacity, chlorophyll, carotenoids) were preserved with the exception of ascorbic acid, which was reduced by more than 80% after treatment. Sensory acceptability, evaluated by a consumer panel, of samples irradiated either at 1.5 or 3.0 kGy was good till the last analysis date (day 14). The target dose had a great performance, presenting scores in some attributes significantly higher than those of control samples (general acceptability and appearance on day 2). Overall, the performance of gamma rays was acceptable and significantly increased product acceptability; therefore it represents a feasible alternative for spinach disinfection