Preservation of Pickled Radish by Means of Ultra Violet Rays Irradiation Combined with Vaccum Packaging

Abstract

Effects of ultra violet rays irradiation combined with vaccum packaging on the storage of pickled radish were examined at 30°C to obtain the following results.
1) Deterioration took place after 10 and 35 days storage in the cases of ordinary packaging and vaccum packaging, respectivery.
2) Preservation period of the specimen vaccumpackaged after irradiation was extended slightuy by olganoleptic test as compared with that of vaccum packaging, whereas chemical constituents were almost same in both cases.
3) Degree of deterioration was paralleled to the decrease of sorbic acid during storage.