Shelf life extension of ready-to-eat sugarcane cubes using gamma radiation processing and low temperature storage

Sugarcane stem is often eaten raw by chewing and liked by many because of its sweet taste and flavour. Due to poor shelf life caused by microbial growth and spoilage, sugarcane stem cubes cannot be marketed for fresh consumption. To address this issue a combination method including gamma radiation processing (10 kGy) and low temperature (4°C) storage was found to extend the shelf life of packaged ready to eat sugarcane cubes up to 45 days, whereas, the control samples spoiled within 3 days. The total bacterial count, yeast and mold count, coliform and staphylococcus count was reduced below detection limit in the processed samples. At ambient and 10°C storage temperature, the shelf life of these processed sugarcane cubes were found to be about 4 and 16 days, respectively. The natural colour of the radiation processed samples was retained due to reduction in browning discolouration which was found to be radiation dose dependent. The sensory evaluation scores showed that the ready-to-eat sugarcane cubes were well acceptable during recommended storage period. (author)