Effect of Irradiation Treatment on Microbial Inactivation and Quality of Pitaya Pulp

doi:10.7506/spkx1002-6630-201823017

FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (23): 106-112.doi: 10.7506/spkx1002-6630-201823017

• Food Engineering • Previous Articles Next Articles

Effect of Irradiation Treatment on Microbial Inactivation and Quality of Pitaya Pulp

DU Xiaojing1, BAI Xinpeng1,*, LI Zhuoting2, LIU Pin2, CAO Jun1, JIANG Zefang1, DENG Zhiyong3, GAO Xiaodong3

1. Key Laboratory of Biological Active Substances and Functional Food Development, College of Food Science and Technology, Hainan University, Haikou 570228, China; 2. Hainan Haiyuan Development Co. Ltd., China National Nuclear Corporation, Haikou 570228, China; 3. 18 Degrees North Latitude Fruit Industry, Dongfang 572600, China

Online:2018-12-15 Published:2018-12-17

Abstract

Abstract: In order to determine a suitable irradiation dose and storage temperature for prolonging the shelf-life of red pitaya pulp, changes in microbial populations and nutritional and sensory qualities were determined regularly during storage at room temperature after irradiation at different doses. Furthermore, quality changes of red pitaya pulp irradiated at the selected dose were investigated during storage at different temperatures (-4, 10 or 25 ℃). The results showed that the suitable irradiation dose for the preservation of pitaya pulp was 3 kGy. This irradiation treatment significantly delayed the decrease in the contents of anthocyanins, betanin and VC during storage and maintained better sensory quality without syneresis or hyalinization. The decrease in the contents of total sugar, anthocyanins and betanin and pH in pitaya pulp irradiated at 3 kGy was inhibited during low-temperature storage. Therefore, the best storage temperature for the irradiated pitaya pulp was ?4 ℃.

Key words: irradiation, pitaya pulp, microbial inactivation, quality

CLC Number:

TS255.36

DU Xiaojing, BAI Xinpeng, LI Zhuoting, LIU Pin, CAO Jun, JIANG Zefang, DENG Zhiyong, GAO Xiaodong. Effect of Irradiation Treatment on Microbial Inactivation and Quality of Pitaya Pulp[J]. FOOD SCIENCE, 2018, 39(23): 106-112.

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Effect of Irradiation Treatment on Microbial Inactivation and Quality of Pitaya Pulp

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