MICROBIOLOGICAL, CHEMICAL, AND SENSORY CHANGES IN IRRADIATED PICO DE GALLO

The effects of gamma processing (1 kGy) and refrigerated storage (2 de grees C) on microbiological, sensory, and chemical quality of pico de gallo was studied. Color, flavor, texture, odor, and heat sensory attr ibutes were not affected by radiation treatment. The treatment decreas ed populations of aerobic mesophilic, heterofermentative, and total la ctic microflora during storage. L-ascorbic acid content declined 50% i n response to gamma processing, but levels were similar in irradiated and nonirradiated samples after 6 wk. Pectin solubility was affected b y radiation treatment. Gamma processing caused a reduction in pectin d egree of esterification, and conversion of chelator soluble to dilute alkali soluble and nonextractable pectins.