Effects of electron beam and ultraviolet-C irradiation on quality and microbial populations of leafy vegetables during storage

Ji Hoon Kang, Ho Hyun Chun, Nak Bum Song, Min Sung Kim, Jiyong Park, Deog Hwan Oh, Kyung Bin Song

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Effects of ultraviolet-C (UV-C) and electron beam irradiation on the quality and microbial populations of leafy vegetables were compared as a microbial decontamination method. Tatsoi and red chard leaves were treated with UV-C at a dose of 5 kJ/m2 or by electron beam irradiation at doses of 0.5, 1, and 3 kGy. After UV-C or electron beam irradiation treatment, the samples were stored at 4 ± 1°C for 11 days. Populations of total aerobic bacteria in leafy vegetables decreased by 0.8-1.1 log CFU/g after treatment with UV-C irradiation, and those of yeast and molds decreased by 1.0-1.8 log CFU/g. On the contrary, electron beam irradiation at 0.5 or 1 kGy reduced the microbial populations by 2.0-2.5 log CFU/g. Electron beam irradiation at 3 kGy eliminated the microorganisms in the samples. These results suggest that electron beam irradiation at low dose below 3 kGy can be more effective than UV-C treatment for the inactivation of microorganisms in Tatsoi and red chard leaves.

Original languageEnglish
Pages (from-to)301-307
Number of pages7
JournalJournal of the Korean Society for Applied Biological Chemistry
Issue number3
Publication statusPublished - 2013 Jun 1


All Science Journal Classification (ASJC) codes

  • Biochemistry, Genetics and Molecular Biology(all)
  • Organic Chemistry

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