The laver (Porphyra spp.) is normally processed
in three kinds of products: dried laver (DL), roasted laver
(RL), and seasoned roasted laver (SL). This work evaluated
the effects of electron beam (E-beam) irradiation at different doses (0, 1, 4, 7, and 10 kGy) on microbiological
and physicochemical qualities and detection characteristics
of irradiated samples by luminescence analysis. E-beam
irradiation resulted in dose-dependent microbial reductions, showing that 1 kGy destroyed initial coliforms
(\ 2.35 log CFU/g) to undetectable levels (\ 10 CFU/g),
while 7 kGy (approved dose for seaweed in Korea Food
Code) reduced total aerobic bacteria (3.72–6.33 log CFU/
g) and yeasts and molds (2.05–4.98 log CFU/g) by about 2
log cycles. Chlorophyll content remained unaffected in
irradiated samples as compared to control; however, carotenoids content and Hunter’s b values (degree of yellowness) showed a tendency to decrease in a dosedependent manner (p\ 0.05). However, E-beam irradiation less than 7 kGy did not significantly affect sensory
properties of the processed laver products. Irradiated laver
products (DL, RL, and SL) could be screened and detected
by analyzing photostimulated luminescence and thermoluminescence, respectively, from the non-irradiated ones.
The overall results indicated that E-beam irradiation is
effective for ensuring the improved microbial quality (\ 4
log CFU/g) for the exporting processed laver products
without apparent quality changes

• Application of electron beam irradiation for improving the microbial quality of processed laver products and luminescence detection of irradiated lavers