Abstract
Citric acid treatment in combination with gamma radiation and modified atmosphere packaging was employed as hurdles for control of microorganisms and extending shelf life of minimally processed French beans. Response surface methodology was used to optimize citric acid treatment and γ-irradiation dose to obtain product with desired microbial and sensory quality. Optimum processing conditions (citric acid 8.4 g L−1; irradiation dose 0.7 kGy; 10 °C) resulted in modified atmosphere of 18% O2 and 4% CO2 at end of storage period. Under these conditions shelf life of the product could be extended by one week with acceptable sensory and nutritional quality as evaluated by total antioxidant, phenolics, flavonoids and vitamin C content.
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