Preservation effects of gamma irradiation on fresh-cut celery

When celery is mechanically cut, contamination with microorganisms will occur as well as enzyme activity in the cut tissue. The gamma irradiation was utilized in order to extend shelf-life and to ensure the safety of fresh-cut celery. The results showed that the number of bacteria and fungi in fresh-cut celery was decreased by the order of 102 and 101, respectively, with 1 kGy of irradiation and the number of E. coli was decreased to less than 30. Polyphenol oxidase and respiration rate of irradiated fresh-cut celery were much inhibited and lower than those of nonirradiated. The vitamin C, soluble solids, total sugars and the sensory quality of irradiated celery were also better than those of nonirradiated.