Effects of low-dose gamma irradiation and conventional treatments on shelflife and quality characteristics of diced celery

The effects of 0.5 and 1.0 kGy gamma irradiation on microbial and sensory c haracteristics of diced celery were compared to conventional treatments suc h as acidification, blanching, and chlorination. Aerobic plate counts for t he irradiated celery did not exceed 10(7) CFU/g, in contrast, the acidified , blanched, chlorinated, and control samples surpassed aerobic microbial co unts of 10(8) CFU/g in 22, 19, 12, and 8 d, respectively. Importantly, the 1.0-kGy treatment eliminated inoculated Listeria monocytogenes and E. coli. While the acidified and blanched samples had significantly different senso ry profiles compared to the other treatments, the irradiated samples mainta ined their color, texture, and aroma longer and were preferred in the senso ry tests. The sensory shelf life of the 1.0-kGy-treated celery was 29 d com pared to 22 d for the control, chlorinated, and 0.5 kGy, and 15 d for the a cidified and blanched celery.