Gamma irradiation at 4 kGy effectively controlled microbial growth in chiffon cake.
Shelf life was extended from 3 d to 75 d at ambient temperature.
Calcium propionate at 3 g kg−1 had poor efficacy at aw of 0.85 and basic pH of 8.24.
Gamma irradiation could be employed instead of the use of chemical preservatives.
Modification of product qualities and storage conditions were not required.