(Đồ án tốt nghiệp) doses of gamma irradiation affecting postharvest quality of fingeroot during storage

HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION KING MONGKUT’S UNIVERSITY OF TECHNOLOGY THONBURI A THESE MAJORS CHEMISTRY FOOD TECHNOLOGY DOSES OF GAMMA IRRADIATION AFFECTING POSTHARVEST QUALITY OF FINGEROOT DURING STORAGE ADVISOR:APIRADEE UTHAIRATANAKIJ CANDIDATE:HUYNH MINH NGUYET SKL006173 2019 DOSES OF GAMMA IRRADIATION AFFECTING POSTHARVEST QUALITY OF FINGERROOT DURING STORAGE MISS HUYNH MINH NGUYET A THESIS SUBMITTED IN PARTIAL FULFILMENT OF THE REQUIREMENT FOR THE DEGREE OF BACHELOR OF SCIENCE (FOOD TECHNOLOGY) SCHOOL OF BIORESOURCES AND TCHNOLOGY KING MONGKUT’S UNIVERSITY OF TECHNOLOGY THONBURI HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION 2019 I ABSTRACT Gamma irradiation has become one of the effective food technology to reduce risk of food poisoning and preserve quality The effect of doses of gamma irradiation on postharvest quality has been repoted in various fruits and vegetables This study was aimed to investigate the changes in postharvest quality of fingerroot rhizome and fresh – cut fingerroot after irradiation by different doses of gamma ray In experiment on fingerroot rhizome, all samples were treated with gamma ray at (control), 1.0, 2.0 and 4.0 kGy and then stored at 13°C for 12 days of storage The results showed that there were no significant differences in physical properties of fingerroot which were weight loss and colour peel change value during storage Moreover, gamma irradiation did not affect on total phenolic content, total flavonoid content and DPPH radical scavenging activity of fingerroot rhizome as compared to the control However, samples at doses of 2.0 and 4.0 kGy resulted in the reduction of vitamin C content stored at 13°C Thus, gamma irradiation with dose of 1.0 kGy obtained better conditions in controlling postharvest quality of fingerroot rhizome than other treatments On the other hand, all samples of fresh – cut fingerroot were irradiated by gamma ray with doses of (control), 0.5 and 2.0 kGy and stored at 4°C during days The data revealed that irradiation did not obviously change in colour value of fresh – cut fingerroot at storage period, in comparison with the unirradiated sample Neither radiation treatment nor storage condition had siginificant effect on browning value, sensory evaluation and internal gases inside package of fresh – cut fingerroot All treatmetns increased total phenolic content, but vitamin C content decreased gradually during storage and reached its lowest values at the end of the storage period In addition, fresh – cut fingerroot treated with 0.5 and 2.0 kGy showed a significant reduction microorganism more than the non – irradiated sample at every stages of period Therefore, gamma irradiation at 0.5 kGy effectively maintained postharvest quality and inhibited microbial load of fresh – cut fingerroot as compared to the control stored at low temperature Keywords: fingerroot, gamma irradiation, rhizome, fresh – cut II ACKNOWLEDGEMENT I am deeply thanked to King Mongkut’s University of Technology Thonburi (KMUTT), School of Bioresourses and Technology for giving me a chance to take an internship course and complete my thesis for Bachelor’s degree during months I also want to thank to my Institute – Ho Chi Minh City University of Technology and Education (HCMUTE) – introduced this associate study program to me, therefore I could apply and experience to make oversea research in Thailand I would like to express my grateful appreciation to my Advisor, Assoc Prof Dr Apiradee Uthairatanakij, who took care of me and also constantly encouraged me throughout the study I am grateful to Thailand Institute of Nuclear Technology (Public Organization), Nakhonnayok Province, where provided technical support for my research I would like to express my grateful appreciation to all postharvest technology laboratory members and staffs for all training and convenience I thank all seniors from different countries who are usually willing to support for my study, especially in Pathology and Physiology Laboratory Finally, I would like to thank those closest to me who provided their emotional support, entertainment, time and advice ABSTRACT CONTENTS LIST OF TABLES LIST OF FIGURES LIST OF ABBREVIATIONS CHAPTER INTRODUCTION 1.1 Research Background 1.2 Objectives 1.3 Scope to study 1.4 Benefits LITERATURE REVIEW 2.1 Constituent of fingerroot 2.1.1Flavonoids 2.1.2Essential oils (EOs) 2.2 Biological activity of fingerroot 2.2.1Antioxidant activity 2.2.2Anti - inflammatory activity 2.2.3Antifungal activity 2.2.4Antibacterial activity 2.3 Irradiation method 2.3.1Food irradiation 2.3.2Ionizing radiation 2.3.3Doses used in radiation processing 2.3.4Gamma irradiation (γ - irradiation) 2.4 Scope of irradiation 2.4.1Control of insects (disinfestation) 2.4.2Reduction of microbial load 2.4.3Prolonging shelf – life 2.4.4Improvement of product quality 2.5 Effect of gamma irradiation on post – harvest quality of fruits and vegetables 2.5.1Physical properties changes 2.5.2Chemical properties changes 2.5.3Microbial properties changes MATERIALS AND METHODS 3.1 Plant materials 3.2 Experiment 1: Effect of gamma irradiation doses on physico – chemical changes of fingerroot rhizome 3.2.1Weight loss 3.2.2Colour peel change 3.2.3Preparation of Extracts 3.2.4Total phenolic content 3.2.5Total flavonoid content 3.2.6DPPH Radical Scavenging Activity 3.2.7Vitamin C content 3.3 Experiment 2: Effect of gamma irradiation on postharvest quality of fresh – cut fingerroot 3.3.1Sensory evaluation 3.3.2Internal gases inside package 3.3.3Determine browning value 3.3.4Microbial analyses 3.4 Statistical analysis 3.5 Research working place RESULTS AND DISCUSSION 4.1 Experiment 1: Effect of gamma irradiation doses on physico – chemical changes of fingerroot rhizome 4.1.1Weight loss 4.1.2Color peel change 4.1.3Total phenolic content (TPC) 4.1.4Total flavonoids content (TFC) 4.1.5DPPH Radical Scavenging Activity 4.1.6Vitamin C content 4.2 Experiment 2: Effect of gamma irradiation on postharvest quality of fresh – cut fingerroot 4.2.1Color change 4.2.2Determine browning value 4.2.3Sensory evaluation 4.2.4Internal gases inside package 4.2.5Total phenolic content (TPC) 4.2.6Vitamin C content 4.2.7Microbial analyses CONCLUSION AND SUGGESTIONS 5.1 Effect of gamma irradiation doses on physico – chemical changes of fingerroot rhizome 5.2Effect of gamma irradiation on postharvest quality of fresh – cut fingerr 5.3Suggestion REFERENCES TABLE Table Irradiation doses for food processing (Ehlermann, 1989 and Jones, 1992) Table Effect of gamma irradiation on L* value of fingerroot rhizomes stored at 13°C Bookmark not defined Table Effect of gamma irradiation on a* value of finger Bookmark not defined Table Effect of gamma irradiation on b* value of finger Bookmark not defined Table Effect of gamma irradiation on sensory evaluatio acceptance and overall browning) of fresh - cut fi Bookmark not defined Table Effect of gamma irradiation on microbial counts at 4°C LIST OF F FIGURE Figure Fingerroot (Boesenbergia pandurata) Figure Chalcone, flavanone and flavone stru Figure The major compounds of essential oil Figure Effect of gamma irradiation at various rhizomes during storage at 13°C Figure Effect of gamma irradiation doses on rhizome during storage at 13°C Figure Total flavonoids content of fingerroot chloride method and expressed as mg mass of sample Figure Effect of gamma irradiation on DPPH fingerroot Figure Effect of gamma irradiation on ascorb Bookmark not defined Figure Effect of gamma irradiation doses on stored at 4°C Figure 10 Effect of gamma irradiation doses on stored at 4°C Figure 11 Effect of gamma irradiation doses on stored at 4°C Figure 12 Effect of gamma irradiation doses on fingerroot stored at 4°C Figure 13 Effect of gamma irradiation doses on cut fingerroot package stored at 4°C Figure 14 Effect of gamma irradiation doses on cut fingerroot package stored at 4°C Figure 15 Effect of gamma irradiation on total p fingerroot stored at 4°C 10 Est CFU/gm From this results, irradiation doses up to 2.0 kGy and storage at 4°C was realized to be effective in controlling total E coli and coliform on fresh – cut fingerroot, thus assuring microbiological safety and quality standard Likui et al (2006) showed similar results with studying gamma irradiation on fresh – cut lettuce Alike E coli and coliform counts, the effect of gamma irradiation on the number of yeast and mould from fresh – cut fingerroot showed a similar result From this view, dose at 0.5 kGy was enough for inhibiting yeast and moulds from fresh – cut fingerroot The positive effect of gamma irradiation on the reduction of microbial populations, especially bacteria and yeast populations, have been shown in various crops, including garlic and onion (Pezzutti, et al., 2005), lettuce (Likui, et al., 2006), cherry tomato (Prakash, et al., 2007) and pomegranate juice (Alighourchi, et al., 2008) Table Effect of gamma irradiation on microbial counts of fresh - cut fingerroot stored at 4°C Total aerobic bacterial counts Control 0.5 kGy 2.0 kGy Total E coli and coliforms counts Control 0.5 kGy 2.0 kGy Total yeast and mould counts Control 0.5 kGy 2.0 kGy Est = Estimated CHAPTER CONCLUSION AND SUGGESTIONS 5.1 Effect of gamma irradiation doses on physico – chemical changes of fingerroot rhizome Fingerroot rhizomes applied with gamma ray at doses of 1.0, 2.0 and 4.0 kGy did not show significant differences in weight loss value and colour peel change during storage at 13°C compared to the control Moreover, it can be seen that gamma rays at level up to 4.0 kGy did not affect free radical scavenging activity of fingerroot rhizome However, gamma irradiation at 4.0 kGy caused a higher loss in ascorbic acid content Also, gamma irradiation could not effective for inhibiting fungi infection during long storage period at low temperature 5.2 Effect of gamma irradiation on postharvest quality of fresh – cut fingerroot Gamma irradiation at 0.5 and 2.0 kGy did not affect weight loss, the O and CO2 concentration inside packages and the sensory evaluation However, gamma irradiation up to 2.0 kGy induced the browning and vitamin C loss in fresh – cut fingerroot Surprisingly, gamma rays had an optimistic effect on inhibiting microorganism Therefore, gamma irradiation dose at 0.5 kGy was demonstrated to be the most effective treatment for reduction total aerobic bacteria, total E coli and coliform group and total yeast and mould from fresh – cut fingerroot 5.3 Suggestion The combined effect of gamma irradiation and chemicals may be benefit to reduce decay and prolong shelf – life of fingerroot Effect of gamma irradiation on bioactive compounds in fingerroot rhizomes can be determined more clearly Using X – ray or electron beam irradiation can be alternative method for disinfestation of fingerroot rhizomes REFERENCES Abu, J O., Muller, K., Duodu, K G and Minnaar, A (2005) Functional properties of cowpea (Vigna unguiculata L Walp) flours and pastes as affected by c - irradiation Food Chem., 93, 103 - 111 Agneessens, R., Nangniot, P., Lacroix, J P and Muri, D (1989) Dosage du beta - carotene dans les fruits irradies, par chromatographie liquide a haute performance avec detection amperometrique Bull Rech Agron Gembloux, 24, 85 - 90 Agus, C., Rika, H., Komar, R W and Elfahmi (2014) Boesenbergia pandurata Roxb., An Indonesia Medicinal Plant: Phytochemistry, Biological Activity, Plant Biotechnology Procedia Chemistry, 13, 13 - 37 Akamine, E A and Moy, J H (1983) Delay of post - harvest ripening and senescence of fruits In E S Josehson, Preservation of Food by Ionizing Radiation Vol III (pp 129 - 158) Boca Raton, Florida: CRC Press Al - Bachir, M and Zeinou, R (2005) The effect of gamma irradiation and grinding on the microbial load of dried licorice roots (Glycyrrhiza glabra L.), and quality characteristics of their extract Rad Phys Chem., 34, 287 - 294 Al - Jassir, M S (1992) Chemical composition and microflora of black cumin seeds growing in Saudi Arabia Food Chem., 45, 239 - 242 Alighourchi, H., Barzegar, M and Abbasi, S (2008) Effect of gamma irradiation on the stability of anthocyanins and shelf - life of various pomegranate juices Food Chem., 110, 1036 1040 Almeidaa, M C., Sampaio, G R., Bastos, D H M and Villavicencio, A L C H (2018) Effect of gamma radiation processing on turmeric: Antioxidant activity and curcumin content Radiat Phys Chem., 152, 12 - 16 Aziz, N H (1982) The microflora of poultry diet in relation to human and poulty diseases and control of gamma radiation College for Women Egypt: Fac Sci Aziz, N H and Moussa, L A A (2002) Influence of gamma irradiation on mycotoxin producing moulds and mycotoxins in fruits Food Cont., 13, 281 - 288 Bachman, S (1978) Radiation sources and dosimetery in Poland Food Rad Informa., 9, 56 62 Badr, F H and Georgiev, E V (1990) Amino acid composition of cumin seeds J Food Chem., 38, 273 - 278 Barbosa - Cánovas, G V., Pothakamury, U R., Palou, E and Swanson, B G (1997) Food irradiation In P U Barbosa - Cánovas G V., Nonthermal Preservation of Foods (pp 161 - 213) New York: Marcel Deker Bender, A E (1986) Food irradiation J Roy Soc Health, 3, 80 - 81 Beyers, M and Thomas, A C (1979) Gamma irradiation of subtropical fruits Changes in certain nutrients present in mangoes, papayas and litchis during canning, freezing and gamma irradiation J Agric Food Chem., 27, 48 - 51 Bidawid, S., Farber, J M., and Sattar (2000) Inactivation of hepatitis A virus (HAV) in fruits and vegetables by gamma irradiation International Journal of Food Microbiology, 57, 91 - 97 Boots, A W., Haenen, G R M M and Bast, A (2008) Health Effects of Quercetin: From Antioxidant to Nutraceutical European Journal of Pharmacology, 585, 325 - 337 Botta, B., Delle Monache, G., Menendez, P and Boffi, A (2005) Novel prenyltransferase enzymes as a tool for flavonoid prenylation Trends in Pharmacological Sciences, 26, 606 - 608 Burkill, I H (1935) A Dictionary of the Economic Products of the Malay Peninsula London: Goverment of the Straits Settlements and Federated Malay State by the Crown Agents for the Colonies Calucci, L., Pinzono, C., Zandomeneghi, M and Capocchi, A (2003) Effects of gamma irradiation on the free radical and antioxidant contents in nine aromatic spices and herbs J Agri Food Chem., 51, 927 - 934 Castaner, M., Gil, M I., Ruiz, M V and Artes, F (1999) Browning sesceptibility of minimally processed Baby and Romaine lettuces European Food Research and Technology, 209, 52 - 56 Chahyadi, A., Hartati, R., Wirasutisna, K R and Elfahmi (2014) Boesenbergia pandurata Roxb., An Indonesian Medicinal Plant: Phytochemistry, Biological Activity, Plant Biotechnology Procedia Chem., 13, 13 - 37 Chahyadi, A., Hartati, R., Wirasutisna, K R and Elfahmi, (2014) Boesenbergia pandurata Roxb., An Indonesian Medicinal Plant: Phytochemistry, Biological Activity, Plant Biotechnology Procedia Chem., 13, 13 - 37 Chiang, M., Kurmoo, Y., Khoo, T J (2017) Chemical and Cell Based Antioxidant Capacity of Methanolic Extracts of Three Commonly Edible Plants from Zingiberaceae Family Free Radic Antioxid., 7(1), 57 - 62 4 Cook, N C and Samman, S (1996) Flavonoids - Chemistry, Metabolism, Cardioprotective Effects, and Dietary Sources The Journal of Nutritional Biochemistry, 7, 66 - 76 D' Amour, J., Gosselin, C., Arul, J., Castaigne, F and Willemot, C (1993) Gamma radiation affects cell wall composition of strawberries J Food Sci., 58, 182 - 185 Dauphin, J F and Saint - Lebe, L R (1977) Radiation chemistry of lipids In P S Elias, Radiation Chemistry of Major Food Components (pp 131 - 186) Newyork: Elsevier Scientific David, K (1994) Effect of irradiation on vitamins Food Chem., 49, 157 - 164 Delin, W and Larsen, K (2000) Zingiberaceae Flora China, 24, 322 - 377 Desrosier, N W and Desrosier, J N (1977) Technology of Food Preservation, Fourth edition Westport: AVI Publishing Diehl, J F (1992) Safety of irradiated food New York: Marcel Dekker Do - Hee, K., Han - Bit, K., Hun - Sik, C and Kwang - Deog, M (2014) Browning control of fresh - cut lettuce by phytoncide treatment Food Chem., 159, 188 - 192 Ehlermann, D A E (1989) Engineering and Food In W E Spiers, Preservation Processes and Related Techniques London, UK: Elsevier Publishing Eisai, P T (1995) Medicinal herb index in Indonesia Jakata: Eisai Indonesia El - Geddawy, M A H., El - Rify, M N and Hammad, A I (1988) Microbiological quality of some Egyptian spices treated with gamma irradiation Assiut J Agric Sci., 19, 111 - 122 Elias, P S (1987) Food irradiation In K Miller, Toxicological Aspects of Food (pp 295 - 346) New York: Elsevier Applied Science Emam, O A., Fara, S E A and Aziz, N H (1995) Comparative effects of gamma irradiation and microwave irradiation on the quality of black pepper Annals Agric Sci Fac Agric., 32, 933 - 948 Fan, X., Niemira, B A and Sokorai, K J B (2003) Sensorial, nutritional and microbiological quality of fresh cilantro leaves as influenced by ionizing radiation and storage Food Res Int., 36, 713 - 719 Farkas, J (1988) Irradiation of dry food ingredients Boca Raton: CRC Press Farkas, J (1998) Irradiation as a method for decontamination food Int J Food Microbiol, 44, 189 - 204 Farkas, J., Beczner, J and Incze, K (1973) Feasibility of irradiation of spices with special reference to paprika Vienna, Austria: Radiation Preservation of Food Farkas, J., Sharif, M M and Koncz, A (1988) Further experiments on the detection of irradiated of dry food ingredients based on starch degradation Vienna, Austria: Annual Meeting European Society of Nuclear Methods in Agriculture FDA (1986) Irradiation in the production, processing and handling of food Food and Drug Administration, 51(5), 13376 - 13399 Fellows, P J (2001) Food Processing Techonology Chambridge: Woodhead Publishing Fu, Y K., Young, J K., Tsai, C M., Chang, M S and Chu, S L (1980) Food irradiation studies on agricultural foodstuffs in Taiwan International Symposium on Recent Advances in Food Science and Technology Fung, D Y C (1987) Types of microorganisms In The microbiology of poultry meat (pp 27) Orlando, Florida: Academic press Ghasemnezhad, M., Zareh, S., Rassa, M and Sajedi, R H (2013) Effect of chitosan coating on maintenance of aril quality, microbial population and PPO activity of pomegranate (Punica granatum L cv Tarom) at cold storage temperature J Sci Food Agric., 93, 368 374 Graham, H D (1980) Safety and wholesomeness of irradiated foods In H D Graham, The Safety of Foods (pp 546 - 592) Westport, CT: AVI Publishing Gunes, G., Watkins, C B and Hotchkiss, J H (2000) Effects of irradiation on respiration and ethylene production of apple slices J Sci Food Agric., 80(8), 1169 - 1175 Hammad, A I., Abd El - Aal, S S and El - Rify, N (1987) Radiation decontamination of some important spices from its bacterial load Egypt: J Appl Sci Third ISSUE Hammer, C T and Wills, E D (1979) The effect of ionizing radiation on the fatty acid composition of natural fats and on lipid peroxide formation Int J Rad Biol., 35, 323 332 Hassanein, W A A (1987) Studies of the microflora of some food products Zagazig Univ Egypt: Fac Sci Hayashi, T., Todoroki, S., Otobe, K and Sugiyama, J (1996) Detection of irradiated potatoes by impedance measurement In C H McMurray, Detection Methods for Irradiated Foods: Current Status (pp 202 - 214) Cambridge: Bookcraft Hazare, S N., Saxena, S., Kumar, S., Wadhawan, S., More, V., Mishra, B B., Parte, M N., Gautam, S and Sharma, A (2010) Quality profile of litchi (Litchi chinensis) cultivars from India and effect of radiation processing Radiation Physics and Chemistry, 79, 994 1004 Heide, L and Bogl, K W (1988) Improving the identification of irradiated spices by measuring chemiluminescence, thermoluminescence and viscosity Fleischwirtschaft, 68, 1559 1564 Heredia, J B and Cisneros - Zevallos, L (2009) The effect of exogenous ethylene and methyl jasmonate on the accumulation of phenolic antioxidants in selected whole and wounded fresh produce Food Chemistry, 115, 1500 - 1508 Heyne, K (1987) Tumbuhan Berguna Indonesia: Jilid IV Jakarta: Badan Litbang Kehutanan Hoppe, W., Lohmann W, Markl, H and Zeiget, H (1983) Biophysics Berlin, Germany: Springer - Verlag IAEA (1992) Irradiation of spices, herbs and other vegetable seasonings A compilation of technical data for its authorization and control IAEA - TECDOC - 639 IFST (1999) The use of irradiation for food quality and safety Food Sci Technol., 12, 177 179 Jae - Hun, K., Mee - Hye, Shin., Young - Jeong, H., Periasamy, S, Jae - Kyung, K., Hyun - Jin, P., Myung - Woo, B and Ju - Woon, L (2009) Role of gamma irradiation on the natural antioxidants in cumin seeds Radiation Physics and Chemistry, 78, 153 - 157 Janave, M T and Thomas, P (1979) Influence of post - harvest storage temperature and gamma irradiation on potato carotenoids Potato Res., 22, 365 - 369 Jantan, I., Basni, I., Ahmad, A S., Ali, N A M., Ahmad, A R and Ibrahim, H (2001) Constituents of The Rhizome Oils of Boesenbergia pandurata (Roxb.) Schlecht from Malaysia, Indonesia and Thailand Flavour Frag J , 16, 110 - 112 Jones, J M (1992) Food irradiation In J J Miller, Food Safety (pp 301 - 330) St Paul, USA: Eagon Press Josephson, E S (1983) An historical review of food irradiation J Food Safety, 5, 161 - 190 Jung, K., Song, B S., Kim, M J., Moon, B G., Go, S M., Kim, J K and Park, J H (2015) Effect of X - ray, gamma ray and electron beam irradiation on the hygienic and physicochemical qualities of red pepper powder LWT Food Science and Technology, 63, 846 - 851 Kadar, A A (1986) Potential applications of ionizing radiation in post - harvest handling of fresh fruits and vegetables Food Technol., 40, 117 - 121 Kairiyama, E., Narvaiz, P., Lescano, G and Kaupert, N L (1988) Irradiation of spices produced in Argentina Alimentacion - Latinoamericana, 22, 33 - 48 Kim, H J., Choi, J I., Kim, D J., Kim, J H., Chun, B S., Ahn, D H and Lee, J W (2009) Effect of ionizing radiation on the physiological activities of ethanol extract from hizikia fusiformis cooking drips Applied Radiation and Isotopes, 67, 1509 - 1512 Koseki, P M., Villavicencio, A L and Brito, M S (2002) Effects of irradiation in medicinal and eatable herbs Rad Phys Chem., 63, 681 Lado, B H and Yousef, A E (2002) Alternative food - preservation technologies: efficacy and mechanisms Microbes Infect., 4, 433 - 440 Lai, C., Yang, J and Liu, M (2006) Effects of irradiation on the flavour of dry shiitake (lentinus edodes sing) J Food Sci Agric., 64, 16 - 22 Lamyae, L., Safa, M., Mostapha, M., Nadia, H., Mourad, O., Mohammed, M., Said, Z., Hafida, H., Houcine, O and Moulay, A M (2017) Decontamination by gamma irradiation at low doses of Thymus satureioides and its impact on physico - chemical quality Food and Bioproducts Processing, 104, 48 - 56 Lee, J H., Lee, K T amd Kim, M (2005) Effect of gamma irradiated red pepper powder on the chemical and volatile characteristics of Kakdugi, a Korean Traditional Fermented Radish Kimchi J Food Sci., 70, 441 - 449 Lee, J H., Sung, T H., Lee, K T and Kim, M R (2004) Effect of gamma - irradiation on colour, pungency and volatiles of korean red pepper powder J Food Sci., 69, 585 - 590 Likui,Z., Zhaoxin, L., Fengxia, L and Xiaomei, B (2006) Effect of gamma irradiation on quality - maintaining of fresh - cut lettuce Food control, 17, 225 - 228 Loaharanu, P (1995) Food irradiation: current status and future prospects In G W Gould, New Methods of Food Preservation (pp 90 - 109) Glasgow: Blackie Academic and Professional Luana, C., Marilena, L., Stefania, M., Giuseppe, M and Rocco, R (2015) Total Phenols and Flavonoids Content, Antioxidant Capacity and Lipase Inhibition of Root and Leaf Horseradish (Armoracia rusticana) Extracts Food and Nutrition Sciences, 6, 64 - 74 Mahmoud, M I., El - Bazza, Z E and Mahmoud, Z G (1992) Aflatoxin production at different relative humidities on gamma irradiated herbs used as Egyptian drinks Egypt J Pharm Sci., 33, 21 - 30 48 Marsya, Y N., Hilyatul, F and Edy, M (2018) Fingerroot (Boesenbergia pandurata): A Prospective Anticancer Therapy Indones J Cancer Chemoprevent, 9(2), 102 - 109 Maxie, E C and Abdel - Kader, A S (1966) Food irradiation - physiology of fruits as related to the feasibility of the technology Adv Food Res., 15, 105 - 145 Maxie, E C., Eaks, I L and Sommer, N F (1964) Some physiological effects of gamma irradiation on lemon fruits Radiation Botany, 4, 405 - 411 Miksusanti, Jenie, B S L., Priosoeryanto, B P., Syarief, R and Rekso, G T (2008) Mode of Action Temu Kunci (Kaempferia pandurata) Essential Oil on E coli K1 Cell Determined by Leakage of Material Cell and Salt Tolerance Assays HAYATI J Biosci., 15(2), 56 - 60 Milan, S and Jana, H (2007) Changes in antioxidant activity induced by irradiation of clove (Syzygium aromaticum) and ginger (Zingiber officinale) Journal of Food and Nutrition Research, 46, 112 - 122 Mishra, B B., Gautam, S and Sharma, A (2004) Shelf - life extension of fresh ginger (Zingiberofficinale) by gamma irradiation J Food Sci., 69, 274 - 279 Mohamed, L J., Ito, H., Watanabe, H and Tamura, N (1987) Distribution of microorganisms in spices and their decontamination by gamma irradiation Tokyo: Agric Biol Chem Monk, J D., Beuchat, L R and Doyle, M P (1995) Irradiation inactivation of food borne microorganisms J Food Prot., 58, 197 - 208 Moseley, B E (1989) Ionizing radiation: action and repair In G W Gould, Mechanisms of Action of Food Preservation Procedures (p 43) London, UK: Elsevier Applied Science Mouy, N I and Gosselin, B (1989) Effects of irradiation on discoloration, phenols and lipids of potatoes J Food Sci., 54, 982 - 984 Moy, J H and Wong, L (1996) Efficacy of gamma - radiation as a quarantine treatment of fruits, herbs and ornamentals for Hawaii Rad Phys Chem., 48, 373 - 374 Murcia, M A., Egea, I., Romojaro, F., Parras, P., Jiménez, A M and Martínez - Tomé, M (2004) Antioxidant evaluation in dessert spices compared with common food additives Influence of irradiation procedure J Agric Food Chem., 52(7), 1872 - 1881 Murray, D R (1990) Biology of Food Irradiation Taunto: Research Studies Press Myung - Woo, B., Hong - Sun, Y., Kyong - Su, K and Cha - Kwon, C (1999) Effects of gamma irradiation on physiological effectiveness of Korean medicinal herbs Rad Phys Chem., 54(3), 291 Nawar, W W (1972) Radiological changes in fats Rad Res Rev., 3, 327 - 334 Norajit, K., Laohakunjit, N and Kerdchoechuen, O (2007) Antibacterial Effect of Five Zingiberaceae Essential Oils Molecules, 12, 2047 - 2060 Omneya F Abou El - Leel, Naweto, M and Mostafa, M (2018) Effect of Gamma Irradiation on quality and storage ability of Mentha (Mentha virids L.) Int J Environ and Agric Sci., 2(1), 015 Ongwisespaiboon, O and Jiraungkoorskul, W (2017) Fingerroot, Boesenbergia rotunda and Its Aphrodisiac Activity Phcog Rev., 11, 27 - 30 Perera, C O (2005) Selected quality attributes of dried foods Dry Technol., 23, 717 - 730 Pezzutti, A., Marucci, P L., Sica, M G., Matzkin, M R., Croci, C A (2005) Gamma - ray sanitization of Argentinean dehydrated garlic (Altium sativum L.) and onion (Allium cepa L.) products Food Res Int., 38, 797 - 802 Pezzutti, A., Matzkin, M and Croci, C (2005) Gamma irradiation improved the quality of onion flakes used by argentine consumers J Food Proc Preser., 29, 120 - 127 Phianphak, W., Rengpipat, S and Cherdshewasart, W (2007) Gamma irradiation versus microbial contamination of Thai medicinal herbs Songklanakarin J Sci Technol., 29, 157 - 166 Phongpaichit, S., Subhadhirasakul, S and Wattanapiromsakul, C (2005) Antifungal activities of extracts from Thai medicinal plants against opportunistic fungal pathogens associated with AIDS patients Mycoses, 48, 333 - 338 Pompimon, W., Jomduang, J., Prawat, U and Mankhetkorn, S (2009) Anti - phytopthora capsici activities and potential use as antifungal in agriculture of Alpinia galanga Swartz, Curcuma longa Linn, Boesenbergia pandurata Schut and Chromolaena odorata: Bioactivities guided isolation of active ingredients Am J Agr Biol Sci., 4, 83 - 91 Potter, N N and Hotchkiss, J H (1995) Food Sciences (fifth, Ed.) London, UK: Chapman and Hall Pradeep, K., Geervani, and Eggum, B (1993) Common India spices: nutrient composition, consumption and contribution to dietary value Plant Food Human Nutrition, 44, 137 148 Prakash, A., Johnson, N and Foley, D (2007) Irradiation D values of Salmonella spp in diced tomatoes dipped in 1% calcium chloride Foodborne Pathog., 4, 84 - 88 Prasad, S., Variyar, A S., Gholap and Arun, S (2007) Changes in Flavor Components in gamma - irradiated Fresh Ginger (Zingiber officinale) Rhizomes During Storage Journal of Herbs, Spices and Medicinal Plants, 12, 25 - 35 Proctor, B E and Goldblith, S A (1951) Food processing with ionizing radiation Food Technol., 5, 376 - 380 Radomyski, T., Murano, E A., Olson, D G and Murano, P S (1994) Elimination of pathogens of significance in food by low - dose irradiation: a review J Food Prot., 57, 73 - 86 Ragab, A (1994) Effect of gamma irradiation and temperature on some biological components of plant Egypt: Ain - Shams Univ Resureccion, A V A., Galvez, F C F., Fletcher, S M and Misra, S K (1995) Consumer attitudes toward irradiated food: results of a new study J Food Prot., 58, 193 - 196 Rohlman, A J., Wood, O B and Mason, A C (1994) Influence of audiovisuals and food samples on consumer acceptance of food irradiation Food Technol., 48, 46 - 49 Rtmitchell, C R (2003) The microbiological quality of ready - to - eat foods with added spices Int J Environ Health Res., 13, 31 - 42 Ruangchakpet, A and Sajjaanantakul, T (2007) Effect of browning on total phenolic, flavonoid content and antioxidant activity in Indian Gooseberry (Phyllanthus emblica Linn.) Kasetsart Journal (Natural Science), 41, 331 - 337 Saralamp, P., Chuakul, W., Temsirirkkul, R and Clayton, T (1996) Medicinal plants in Thailand (Vol 1) Bangkok: Bangkok: Department of Pharmaceutical Botany, Mahidol University Sharabash, M T M (1979) Physiological activity of zea maiys seedlings as affected by gamma irradiation and water content in grains Egypt J Bot., 20, 189 - 196 Shen, G., Huhman, D., Lei, Z., Snyder, J., Sumner, L W and Dixon, R A (2012) Characterization of an isoflavonoid - specific prenyltransferase from Lupinus albus Plant Physiol, 159, 70 - 80 Shigemura, R., Gerdes, D L and Hall, W R (1991) Effect of gamma processing on prepackaged black and white pepper (Piper nigrum L.) Lebensm Wiss Technol., 24, 135 138 Shindo, K., Kato, M., Kinoshita, A., Kobayashi, A and Koike, Y (2006) Analysis of antioxidant activities contained in the Boesenbergia pandurata Schult Rhizome Bioscience, biotechnology and biochemistry, 70, 2281 - 2284 Sigh, L., Mohan, M S and Padwal - Desai, S R (1988) The use of gamma irradiation for improving microbiological qualities of spices J Food Sci Technol India., 25, 357 - 360 Singleton, V.L., Orthofer, R and Lamuela - Raventos, R M (1999) Analysis of Total Phenols and Other Oxidation Substrates and Antioxidants by Means of Folin - Ciocalteu Reagent Methods in Enzymology, 29, 152 - 178 Sohn, J H., Han, K L., Lee, S H and Hwang, J K (2005) Protective effects of panduratin A against oxidative damage of tert - butyhydroperoxide in human HepG2 cells Biol Pharm Bull, 28, 1083 - 1086 Sroisiri, T and Boonyanit, T (2010) Inhibition of candida adhesion to denture acrylic by Boesenbergia pandurata Asian Pac J Trop Med., 3, 272 Suhaj, M., Polovak, M and Brezova, V (2005) ERR investigation of gamma irradiated ground black pepper Rad Phys Chem Suplnya, T., Sanan, S., Chatchanok, K., Chanita P and Sarot C (2009) Anti - inflammatory effects of compounds from Kaempferia parviflora and Boesenbergia pandurata Food Chemistry, 115, 534 - 538 Svoboda, K P and Hampson, J B (1999) Bioactivity of essential oils of selected temperate aromatic plants: antibacterial, antioxidant, antiinflammatory and other related pharmacological activities Asia Pacific J Clin Nutr., 21, - 22 Swailam, H M and Abdullah, M I (2002) Radiation sterilization of some spices and medicinal plant Egypt J Microbiol., 2, 70 - 87 Tewtrakul, S., Subhadhirasakul, S., Puripattanavong, J and Panphadung, T (2003) HIV - Protease Inhibitory Substances from The Rhizomes of Boesenbergia pandurata Holtt Songklanakarin J Sci Technol., 25(4), 504 - 508 Thomas, P (1986) Radiationn preservation of foods of plant origin III Tropical fruits: Bananas, mangoes and papayas CRC Crit Rev Food Sci Nutr., 23, 147 - 205 Thongphasuk, P and Thongphasuk, J (2013) Effects of γ -irradiation on free radicals, active components and toxicity of turmeric rhizomes RJAS, 3, 169 - 177 Thongson, C., Davidson, P M., Mahakarnchanakul, W and Vibulsresth, P (2005) Antimicrobial effect of Thai spices against Listeria monocytogenes and Salmonella typhimurium DT104 Journal of food protection, 68, 2054 - 2058 Thorne, S C (1991) Food irradiation London, New York: Chapman and Hall Tipples, K H and Norris, F W (1965) Some effects of high levels of gamma irradiation on the lipids of wheat Cereal Chem., 42, 437 - 451 Toofanian, F and Stegeman, H (1988) Comparative effect of ethylene oxide and gamma irradiation on the chemical, sensory and microbial quality of ginger, cinnamon, fennel and fenugreek Acta Aliment, 17, 271 - 281 Topuz, A and Ozdemir, F (2004) Influences of gamma irradiation and storage on the capsaicinoids of sun - dried and dehydrated paprika J Food Chem., 86, 509 - 515 Trampuz, A., Trampuz, K E., Steckelberg, J M and Patel, R (2006) Effect of gamma irradiation on viability and DNA of Staphylococcus epidermidis and Escherichia coli J Med Microbiol., 55, 1473 - 5644 Tripathi, J., Chatterjee, S., Vaishnav, J., Variyar, P S and Sharma, A (2013) Gamma irradiation increases storability and shelf life of minimally precessed ready - to - cook ash gourd (Benincasa hispida) cubes Postharvest Biology and Technology, 76, 17 - 25 Tuchinda, P., Reutrakul, V., Claeson, P., Pongprayoon, U., Sematong, T., Santisuk, T and Taylor W C (2002) Anti - inflammatory cyclonhexenyl chalcone derivatives in Boesenbergia pandurata Phytochemistry, 59, 169 - 173 Udomthanadech, K., Vajrodaya, S., Paisooksantivatana, Y (2015) Antibacterial Properties of The Extracts from Some Zingibereous Species in Thailand Against Bacteria Causing Diarrhea and Food Poisoning in Human Int Trans J Eng Manage Appl Sci Technol., 6, 203 - 213 Vaishnav, J., Adiani, V and Variyar, P S (2015) Radiation processing for enhancing shelf life and quality characteristics of minimally processed ready - to - cook cauliflower (Brassica oleracea) Food Packaging and Shelf Life, 5, 50 - 55 Vajidi, M and Pereia, N N (1973) Comparative effects of ethylene oxide, gamma irradiation and microwave treatment on selected spices J Food Sci., 38, 839 - 844 WHO (1994) Review of the safety and nutritional adequacy of irradiated food Geneva: Report of a WHO Consultation Wills, E D (1980) Studies of lipid peroxide formation in irradiated synthetic diets and the effects of storage after irradiation Int J Rad Biol., 37, 383 - 401 Xuetong, F Wenqiang, G., Kimberly, J B (2012) Quality of fresh - cut Iceberg lettuce and spinach irradiated at doses up to kGy Radiation Physics and Chemistry, 81, 1071 1075 Younes, M (1981) Inhibitory Action of Some Flavonoids on Enhanced Spontaneous Lipid Peroxidation Following Glutathione Depletion Planta Medica, 43, 240 - 245 Yousf, N (1990) Sprout inhibition by gamma irradiation in fresh ginger (Zingiber officinale Roscoe) Journal of Food Processing and Preservation, 14, 113 - 122 Yu, L., Haley, S., Perret, J., Harris, M., Wilson, J and Haley, S (2003) Antioxidant Properties of Bran Extracts from Akron Wheat Grown at Different Locations Journal of Agricutural and Food Chemistry, 51, 1566 - 1570 Zainin, N., Lau, K., Zakaria, M., Son, R., Abdull, R A and Rukayadi, Y (2013) Antibacterial Activity of Boesenbergia rotunda (L.) Mansf A Extract Against Escherichia coli Int Food Res J., 20, 3319 - 3323 Zarbakhsh, S and Rastegar, S (2019) Influence of postharvest gamma irradiation on the antioxidant system, microbial and shelf life quality of three cultivars of date fruits (Phoenix dactylifera L.) Sci Hort., 247, 275 - 286 ... Effect of gamma irradiation doses on stored at 4°C Figure 10 Effect of gamma irradiation doses on stored at 4°C Figure 11 Effect of gamma irradiation doses on stored at 4°C Figure 12 Effect of gamma. .. The major compounds of essential oil Figure Effect of gamma irradiation at various rhizomes during storage at 13°C Figure Effect of gamma irradiation doses on rhizome during storage at 13°C Figure.. .DOSES OF GAMMA IRRADIATION AFFECTING POSTHARVEST QUALITY OF FINGERROOT DURING STORAGE MISS HUYNH MINH NGUYET A THESIS SUBMITTED IN PARTIAL FULFILMENT OF THE REQUIREMENT FOR THE DEGREE OF BACHELOR