Storage stability of soluble pigments, chlorophylls, and carotenoids in electron-beam-irradiated edible lavers (Porphyra umbilicalis) with impact on microbial safety and sensory characteristics.

Overall, this study indicated that e-beam irradiation of laver at 7 kGy maintains microbial safety as well as quality attributes during storage for up to 12 weeks. Further, dried laver had more essential compounds than roasted laver. © 2019 Society of Chemical Industry.