title: Effect of irradiation and storage on patulin disappearance and some chemical constituents of apple juice concentrate.
abstract: The effect of irradiation on the patulin content and on the chemical composition of apple juice concentrate during storage at 4 degrees C over a period of several weeks was investigated. The radiation-induced disappearance of the mycotoxin in relation to the absorbed dose followed an exponential relationship. The radiation dose (D50), i.e., the dose which reduced the patulin content to 50% of its initial value was equal to 0.35 kGy. Storage of the irradiated concentrate had no effect on the patulin content; however, storage did lead to a slight increase in the titratable acidity and a decrease in the amounts of the carbonyl compounds and the ascorbic acid concentration. The development of non-enzymatic browning during storage of the irradiated samples followed the same kinetics as that of the non-irradiated samples.
authors.affiliation: Institute of Applied Radiation Chemistry, Technical University, Lódź, Poland.
authors.forename: H
authors.initials: H
authors.lastname: Zegota
authors.forename: A
authors.initials: A
authors.lastname: Zegota
authors.forename: S
authors.initials: S
authors.lastname: Bachmann
mesh_terms: D001205:Ascorbic Acid / Q000032:analysis / Q000528:radiation effects; D001628:Beverages / Q000032:analysis* / Q000528:radiation effects; D002241:Carbohydrates / Q000032:analysis; D004307:Dose-Response Relationship, Radiation; D005514:Food Irradiation; D005519:Food Preservation; D005638:Fruit; D007700:Kinetics; D015416:Maillard Reaction; D010084:Oxidation-Reduction; D010365:Patulin / Q000032:analysis* / Q000528:radiation effects; D011714:Pyrans / Q000032:analysis*; D013997:Time Factors
chemical_list: D002241:Carbohydrates; D011714:Pyrans; D010365:Patulin; D001205:Ascorbic Acid