Characteristics of Thermoluminescence and Electron Spin Resonance and Organoleptic Quality of Irradiated Raisin and Dried Banana During Storage

조덕조,

doi:10.3746/jkfn.2002.31.4.609

Journal of the Korean Society of Food Science and Nutrition

2002

DOI: 10.3746/jkfn.2002.31.4.609

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Characteristics of Thermoluminescence and Electron Spin Resonance and Organoleptic Quality of Irradiated Raisin and Dried Banana During Storage

조덕조 조덕조¹

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Cited by 4 publications

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The change on cell wall composition and physiological characteristic of astringent persimmon fruits by gamma irradiation

Kim¹,

Cha²,

Ahn³

et al. 2015

Korean Journal of Food Preservation

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In this study, the effects of gamma-radiation treatment on cell wall composition and physiological characteristics of astringent persimmon fruit were investigated. The soluble tannin contents of gamma-radiated samples were reduced by the radiation treatment. The hardness of the radiated fruit was decreased when compared to non-radiated fruit. Alcohol-insoluble component of the cell wall in the radiated fruit was decreased from 39.3 mg/g to 37.2 mg/g. The water-soluble content of the radiated fruit was increased from 11.4 mg/g to 13.9 mg/g. The cell wall content of the non-radiated fruit was 26.6 mg/g whereas the cell wall content of radiated fruit was decreased to 23.1 mg/g. Due to the maturation of astringent persimmon fruit by gamma-radiation, water-soluble compounds were increased whereas decreasing in cell wall compounds. The contents of lignin, pectin, and cell wall were decreased from 0.82 mg/g and 3.56 mg/g to 0.77 mg/g and 3.14 mg/g, respectively. Acid-soluble hemicellulose content was decreased by gamma-radiation, while alkali-soluble hemicellulose and cellulose contents were increased. Activities of sotening enzyme as polygalacturonase, pectinesterase and β-galactosidase existed in persimmon fruit were increased by gamma-radiation. In the sensory evaluation, gamma-radition treated persimmon showed very low astringent taste when compared to the non-radiated fruit. In hardness test, the non-radiated persimmon maintained the hardness while gamma-treated persimmon showed softened outer layer due to the condensation of tannin during radiation treatment. Therefore, gamma-radiation treatment will be used for the removal of its astringency of persimmon fruit and for enhancement of its maturation. Key words：cell wall, physiological characteristic, gamma irradiation, astringent persimmon fruits 서 론

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The change on cell wall composition and physiological characteristic of astringent persimmon fruits by gamma irradiation

Kim¹,

Cha²,

Ahn³

et al. 2015

Korean Journal of Food Preservation

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Quality Evaluation and Physical Identification of Irradiated Dried Fruits

정재훈¹,

정윤미²,

조덕조

2012

Journal of the Korean Society of Food Science and Nutrition

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Raisins (Thailand), dried mangos (Philippines), and dried figs (Iran) were gamma-irradiated (0～5 kGy), and their quality and detection characteristics were investigated. Microbiological characteristics were at safe levels when samples were irradiated at higher than 3 kGy. In color change after irradiation, dried mangoes were the most sensitive. Photostimulated luminescence (PSL) measurement was not applicable to dried fruits, showing negative or intermediate values for the irradiated samples. Thermoluminescence (TL) measurement was good for dried figs, exhibiting a glow curve in range of 150～200 o C, where the signal intensity was dependent on the irradiation dose. Electron spin resonance (ESR) measurement was suitable for raisins and dried mangos, resulting in dose-dependent radiation-induced sugar radical signals.

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Biological Activities of Extracts from Gamma-irradiated Aralia elata Cortex

Park¹

2014

Journal of the Korean Society of Food Science and Nutrition

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Characteristics of Thermoluminescence and Electron Spin Resonance and Organoleptic Quality of Irradiated Raisin and Dried Banana During Storage

Cited by 4 publications

References 8 publications

The change on cell wall composition and physiological characteristic of astringent persimmon fruits by gamma irradiation

The change on cell wall composition and physiological characteristic of astringent persimmon fruits by gamma irradiation

Quality Evaluation and Physical Identification of Irradiated Dried Fruits

Biological Activities of Extracts from Gamma-irradiated Aralia elata Cortex

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