Effect of gamma irradiation technique on the microbial and nutritional quality of edible bamboo shoot (Dendrocalamus asper) for shelf-life enhancement

Abstract

The present investigation was performed to evaluate the potential of gamma radiation as a postharvest technology to preserve bamboo shoots. For this, Dendrocalamus asper shoots were gamma irradiated in the dose range of 0.5 to 5.0 kGy followed by storage at 5 ± 2 °C temperature dipped into 2% NaCl solution. Acceptability of the irradiated product was assessed based on microbial, physicochemical, and organoleptic attributes as well as induced radioactivity (food safety parameter). Results of the study revealed that a dose of 2.5 kGy was sufficient to complete removal of microbial load from the bamboo shoot up to 4 log reductions when compared with the unirradiated sample. No significant changes were found in physicochemical parameters including protein, pH, moisture, HCN content, and minerals. Organoleptic evaluation for different parameters were was within the acceptable criteria up to 240 days, hence 2.5 kGy doses of irradiation had the best preservation effect on the bamboo shoots of D. asper. The result of this study suggests that irradiation could be a potential method for maintaining the quality of bamboo shoots during storage.