Effects of γ‐irradiation on quality and enzyme activities of prepacked cut chicory

Abstract

SummaryThe effects of γ‐irradiation on quality and enzyme activities of prepacked cut chicory were investigated. Freshly cut slices of chicory were washed, centrifuged and packed in polythene bags. These samples were γ‐irradiated and stored in the dark at 10°C. The samples were tested organoleptically and the peroxidase and polyphenoloxidase activities were determined. The chlorogenic acid content was also measured.The results showed that, as far as the keeping quality of the prepacked chicory was concerned, 100 krad irradiation was superior to both the 0 krad and the 300 krad treatment, but irradiation in perforated bags (high O2 content) increased discolouration (browning). Peroxidase and polyphenoloxidase activities did not change for about two days after irradiation in the perforated or non‐perforated bags. These activities increased strongly in the non‐irradiated series. Some chicory was treated with cystein and NaCl in order to inhibit some of the discolouration, but rotting of this sample occurred sooner than in non‐irradiated samples. No difference in the chlorogenic acid content was found as a result of irradiation.