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Effects of electron beam and ultraviolet-C irradiation on quality and microbial populations of leafy vegetables during storage

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Abstract

Effects of ultraviolet-C (UV-C) and electron beam irradiation on the quality and microbial populations of leafy vegetables were compared as a microbial decontamination method. Tatsoi and red chard leaves were treated with UV-C at a dose of 5 kJ/m2 or by electron beam irradiation at doses of 0.5, 1, and 3 kGy. After UV-C or electron beam irradiation treatment, the samples were stored at 4 ± 1°C for 11 days. Populations of total aerobic bacteria in leafy vegetables decreased by 0.8–1.1 log CFU/g after treatment with UV-C irradiation, and those of yeast and molds decreased by 1.0–1.8 log CFU/g. On the contrary, electron beam irradiation at 0.5 or 1 kGy reduced the microbial populations by 2.0–2.5 log CFU/g. Electron beam irradiation at 3 kGy eliminated the microorganisms in the samples. These results suggest that electron beam irradiation at low dose below 3 kGy can be more effective than UV-C treatment for the inactivation of microorganisms in Tatsoi and red chard leaves.

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Authors and Affiliations

  1. Department of Food Science and Technology, Chungnam National University, Daejeon, 305-764, Republic of Korea

    Ji-Hoon Kang, Ho-Hyun Chun, Nak-Bum Song, Min-Sung Kim & Kyung Bin Song

  2. Department of Biotechnology, Yonsei University, Seoul, 120-749, Republic of Korea

    Jiyong Park

  3. Department of Biotechnology and Bioengineering, Kangwon National University, Chuncheon, 200-701, Republic of Korea

    Deog-Hwan Oh

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  1. Ji-Hoon Kang
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  2. Ho-Hyun Chun
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  3. Nak-Bum Song
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  4. Min-Sung Kim
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  5. Jiyong Park
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  6. Deog-Hwan Oh
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  7. Kyung Bin Song
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Correspondence to Kyung Bin Song.

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Kang, JH., Chun, HH., Song, NB. et al. Effects of electron beam and ultraviolet-C irradiation on quality and microbial populations of leafy vegetables during storage. J Korean Soc Appl Biol Chem 56, 301–307 (2013). https://doi.org/10.1007/s13765-013-3007-y

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  • DOI: https://doi.org/10.1007/s13765-013-3007-y

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