title: Shelf life extension of minimally processed ready-to-cook (RTC) cabbage by gamma irradiation.
abstract: Gamma irradiation (0.5-2.5 kGy) in combination with low temperature (4-15 °C) storage was attempted to increase shelf life of ready-to-cook shredded cabbage wrapped in cling films. A maximum extension in shelf life of 8 days, while retaining the microbial and sensory quality, was obtained with an irradiation dose of 2 kGy and storage at 10 °C. Gamma irradiation also inhibited browning of shredded cabbage at their cut edges resulting in enhanced visual appeal. An increase in total antioxidant activity was observed with respect to DPPH and hydroxyl radical scavenging ability while the nitric oxide radical scavenging activity and ferric reducing property remained unaffected with irradiation. Total phenolic, flavonoid and vitamin C content remained unchanged due to irradiation. No significant migration of additives from cling films into stimulant water was observed up to a radiation dose of 2 kGy thus demonstrating the feasibility of such films for above applications.
authors.affiliation: Food Technology Division, Bhabha Atomic Research Centre, Mumbai, 400085 India.
authors.forename: Aparajita
authors.initials: A
authors.lastname: Banerjee
authors.affiliation: Food Technology Division, Bhabha Atomic Research Centre, Mumbai, 400085 India.
authors.forename: Suchandra
authors.initials: S
authors.lastname: Chatterjee
authors.affiliation: Food Technology Division, Bhabha Atomic Research Centre, Mumbai, 400085 India.
authors.forename: Prasad S
authors.initials: PS
authors.lastname: Variyar
authors.affiliation: Food Technology Division, Bhabha Atomic Research Centre, Mumbai, 400085 India.
authors.forename: Arun
authors.initials: A
authors.lastname: Sharma
keywords: Brassica oleracea; Gamma irradiation; Minimal processing; Shelf life