Quality of Irradiated Alfalfa Sprouts
Source: Journal of Food Protection®, Number 10, October 2001, pp. 1459-1635 , pp. 1574-1578(5)
Abstract:Alfalfa (Medicago sativa L.) sprouts were irradiated with gamma rays at doses of 0, 0.85, 1.71, and 2.57 kGy at 5°C, then stored at 6°C for 14 days. Antioxidant power, total ascorbic acid (TAA) (ascorbic acid plus dehydroascorbic acid), carotenoid, chlorophyll, and color were measured at 1, 7, and 14 days of storage. Antioxidant power increased linearly with radiation dose at both 1 and 7 days of storage. Irradiation had minimal effect on TAA content when compared with the decrease in TAA content during storage. Carotenoid content of sprouts irradiated at 1.71 and 2.57 kGy was higher than that of control at 7 days of storage. Irradiation did not have a consistent effect on chlorophyll content or color.
Document Type: Research Article
Affiliations: 1: U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA 2: U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
Publication date: 1 October 2001
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