Combined effects of γ-irradiation and ascorbic acid on the physicochemical properties, microbial stability and aroma profile of onion puree during storage
The onion was first pureed and then added with 0.5% ascorbic acid before it was γ-irradiated at 2 kGy. The puree was then stored at 4, 10 and 27C for up to 28 days. Changes monitored included pH, titratable acidity, total soluble solids, color, total bacteria and yeast counts, organic acids and sens...