Keywords

Irradiation, Sterilization, Fresh Cut, Bitter Melon, Quality

Abstract

This experiment introduced 60Co-¦Ã irradiation into the fresh-cut processing process of bitter melon to study the effects of different irradiation doses on the bactericidal effect and sensory quality of bitter melon. The results show that irradiation treatment with an irradiation dose of 0.52kGy or above has a significant killing effect on bacteria, coliforms, Salmonella Enteritidis (D10=0.33), and Listeria innoch (D10=0.29) in fresh-cut bitter melon; below 1.86kGy The effect of irradiation on the color and hardness of fresh-cut bitter melon was not significant at the 5% level. Irradiation treatment of 0.52~1.86kGy has no significant impact on the acceptability of bitter melon in terms of color, smell, texture and taste, and tissue state. Therefore, the irradiation dose of 0.52~1.86kGy can effectively control the microorganisms in fresh-cut bitter melon without affecting its sensory quality. It can meet the consumption requirements of diabetics and has a shelf life of up to 6 days.

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Original research done by Liu Chaochao, Gao Meixu, Hu Guizhao, Wang Zhidong, Zhao Jie, Li Shurong, Xu Shuting, Li Shujin

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