Abstract
Furan, a possible carcinogen, is commonly induced by thermal processing in a wide variety of foods. The possible formation of furan from fresh-cut fruits and vegetables due to irradiation was studied. Nineteen fresh-cut fruits and vegetables were irradiated by 5 kGy gamma rays at 4 degrees C. Furan was analyzed from the irradiated samples using a number of preparation methods. The results showed that almost all tested fruits and vegetables, upon irradiation, produced nondetectable levels, or less than 1 ng/g of furan. Irradiation induced low ng/g levels of furan only in grape and pineapple. Dipping apple slices into calcium ascorbate before irradiation did not increase furan formation. The pH and the amount of simple sugars in fresh fruits and vegetables had a role in furan formation. Low levels of furan were induced by irradiation only in those fruits that had a high amount of simple sugars and low pH.
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