QUALITY MAINTENANCE OF READY-TO-EAT SHREDDED CARROTS BY GAMMA-IRRADIATION

Shredded carrots were either chlorinated, rinsed, and spin-dried as in industrial processes, or irradiated (2 kGy), replacing the three step s. Several factors defining the quality of minimally processed vegetab les were monitored during storage at 10 degrees C. Atmospheres inside microporous plastic bags stabilized at 7-15% O-2 and 10-15% CO2. Sugar levels in tissues were twice as high in irradiated samples as in chlo rinated ones. Irradiation also prevented losses of orange color and ca rotenes. Growth of aerobic mesophilic and lactic microflora was strong ly inhibited by irradiation. Sensory analysis demonstrated preferences for irradiated vegetables. Irradiation, avoiding three potential dena turing steps preserved ''ready-to-eat'' shredded carrots with better q uality than those prepared by conventional industrial processes.