Sensory, physicochemical and microbiological quality of irradiated minimally processed cauliflower

Minimally processed cauliflower samples were irradiated, stored at 5 °C for 2 weeks and analyzed for sensory, physicochemical and microbiological qualities at 0th, 7th and 14th days. The data showed highest mean values of 7.93 and 7.57 for appearance and flavor, respectively, for 1.0 kGy treated samples. The D₁₀ values of contaminating microorganisms on cauliflower were 0.20 (Escherischia coli) and 0.24 kGy (Salmonella paratyphae A.) and the resulting 5D₁₀ value was 1.2 kGy. The study revealed that a dose of 1.5 kGy is enough for retention of quality and reduction of microbial load to 5D₁₀ values in cauliflower during 2 weeks storage at refrigerated temperature.