The problem of the rational use of the food sources and their long-term preservation is of particular importance. Modern technologies offer a solution of this problem by applying of new methods for fruits preservation. Gamma sterilization is identified as a safe technology for reducing the risk of spoilage and prolongation of the storage term. It has been proved that the low irradiation doses are appropriate for fruits processing, which is a prerequisite for obtaining of high quality produce. In the present study was investigated the effect of the irradiation with low gamma ray doses (2.5÷3.5 кGy) on the chemical and microbiological characteristics of fruits not subject to long-term storage. By irradiation of packed strawberries and raspberries with 2.5 кGy dose the refrigerated storage term is prolonged with 12÷13 days, which is of substantial importance for preserving of their quality characteristics.
|Number of pages||3|
|Journal||Bulgarian Journal of Agricultural Science|
|Publication status||Published - 1 Jan 2014|
|MoE publication type||A1 Journal article-refereed|
- Food quality
- Fruits preservation
- Gamma sterilization