title: Effect of gamma irradiation on microbial growth and sensory quality of fresh-cut lettuce.
abstract: Fresh-cut lettuce was irradiated and microbiological and sensory quality was examined during storage at 4 degrees C. Experimental results showed that the number of aerobic mesophilic bacteria on fresh-cut lettuce irradiated with 1.0 kGy was reduced by 2.35 logs and sensory quality was maintained best during storage for 8 days at 4 degrees C. It was indicated that Gompertz model could predict the bacterial number on fresh-cut lettuce if the initial level was known.
authors.affiliation: College of Food Science and Technology, Nanjing Agriculture University, Key Lab of Food Processing and Quality Control, Ministry of Agriculture, 1 Weigang Nanjing 210095, PR China.
authors.forename: Likui
authors.initials: L
authors.lastname: Zhang
authors.forename: Zhaoxin
authors.initials: Z
authors.lastname: Lu
authors.forename: Hongxi
authors.initials: H
authors.lastname: Wang
mesh_terms: D001419:Bacteria / Q000254:growth & development / Q000528:radiation effects*; D015169:Colony Count, Microbial; D004307:Dose-Response Relationship, Radiation; D005511:Food Handling / Q000379:methods*; D005514:Food Irradiation / Q000379:methods*; D005516:Food Microbiology; D005720:Gamma Rays; D018545:Lactuca / Q000382:microbiology* / Q000592:standards*; D008954:Models, Biological; D013696:Temperature; D013997:Time Factors