Effects of gamma irradiation on the microbiological, nutritional, and sensory properties of fresh vegetable juice

The radiation pasteurization process was performed to improve the microbiological quality of fresh vegetable juice. Carrot and kale juice were irradiated and their microbiological, nutritional, and sensory properties were evaluated. The contaminating bacteria in the juices before irradiation ranged from 106 to 107 CFU/ml. All the aerobic and coliform bacteria in the carrot juice were eliminated by irradiation at a dose of 3 kGy, whereas about 102 CFU/ml of the bacteria survived in the kale juice irradiated at up to 5 kGy. However, the cells that survived from irradiation in the kale juice did not grow, whereas those of the non-irradiated samples reached 109 CFU/ml after 3 days of storage at 10 °C. Amino acids were stable at up to 5 kGy of an irradiation. Radiation resulted in a dose-dependent reduction of the ascorbic acid content. However, the contents of the total ascorbic acid, including dehydroascorbic acid, were stable at up to 3 kGy of an irradiation. The sensory evaluation results immediately after irradiation were not different in any of the samples. At a 3-day storage, the sensory quality of the irradiated juice was adequate, while the quality of the non-irradiated control was deteriorated.