The combined effects of N2-packaging, heating and gamma irradiation on the shelf-stability of Kimchi, Korean fermented vegetable

This study was conducted to evaluate the combined effects of N2-packaging (N2), mild heating at 60 °C (HT) and gamma irradiation of 20 kGy (IR) on the shelf-stability and quality of Kimchi during storage at 35 °C for 30 days. Total microbes including lactic acid bacteria were sterilized perfectly by the combination treatment of HT–IR or N2–HT–IR, and the acidity of Kimchi was not changed during storage. Irradiation softened textural property of Kimchi. However, combination of N2-packaging with heating and irradiation retarded this softening of Kimchi by high dose irradiation. Organoleptic qualities were improved by the combination treatment during the storage period.