Prolongation par irradiation de la durée de conservation de legumes blanchis

Different blanched vegetables have been irradiated with doses of 0.1, 0.25 and 0.5 Mrad and stored at temperatures of 0°C and 5°C. In these vegetables the reduction of the initial microbial population after irradiation and the microbial development during storage have been studied.
With a dose of 0.1 to 0.5 Mrad the conservation time of blanched vegetables can be increased considerably. It varies with the applicated radiation dose and the type of vegetable. The conservation time at 5°C is 3 to 30 days, and at 0°C, 16 to 90 days.
The variability of the bacterial counts was studied.