Изучение изменений физико-химических и микробиологических показателей полуфабриката из картофеля после электронной стерилизации

A popular method for electron-beam sterilization of agricultural products consists in their exposure to ionizing radiation, also called beta-radiation. Beta-radiation contributes to the preservation of the quality and safety of freshly harvested crops and can be used to disinfect semi-finished products. In this work, we aimed to study the effect of various doses of ionizing radiation (1, 3, 6 and 9 kGy) on vacuumized peeled and cut potatoes of the Bellarosa variety. Potato samples were treated with ascorbic acid at concentrations of 3, 6 and 9% in order to preserve the native content of vitamin C and the initial structural and mechanical properties. PET packages were used for evacuation, since this material emits no hazardous or harmful impurities in such aggressive environments as 9% ascorbic acid solution and 9 kGy radiation. Studies of organoleptic, physicochemical and microbiological parameters of semi-finished potato products were carried out using conventional methods. According to the obtained results, an irradiation dose of 1 kGy neither affects significantly the quality of a semi-finished potato product, nor contributes to a decrease in the number of pathogens. An irradiation dose of 3 kGy has no significant effect on the controlled parameters, although a decrease in the number of pathogens is observed. An irradiation dose of 6 kGy has a significant effect on the microbiological indicators; however, at low concentrations of ascorbic acid (3 and 6%), the organoleptic indicators of the studied semi-finished products begin to deteriorate. At a dose of 9 kGy, almost all microorganisms die, and the controlled parameters deteriorate regardless of the ascorbic acid concentration. It is concluded that the optimal irradiation doses for semi-finished potato products comprise 3 and 6 kGy. The optimal concentration of ascorbic acid was found to be 9%, at which the quality and safety indicators of semifinished potato products are preserved for 7 days of storage.