Effect of Gamma Irradiation on Physico-chemical and Nutritional Parameters of Chestnuts
2021
Koc Guler, Saadet
In this study, husked chestnut (Sarı Aşlama and Type 52509) fruits were subjected to gamma irradiation doses of 1, 3 and 5 kGy. Irradiated chestnuts and control samples were stored at 4±0.5℃ temperature and 85-90% relative humidity for 30 days. In Sarı Aşlama cultivar, moisture (%), protein (g 100 g⁻¹ dw) and fat (g 100 g⁻¹ dw) values decreased at the end of storage (p<0.05); energy (kcal 100 g⁻¹ dw) values exhibited a fluctuating trend throughout the storage with the greatest values at the end of 15ᵗʰ day (p<0.05). Singly irradiation treatment (1 kGy, 3 kGy and 5 kGy) did not effect on moisture content (%), crude protein (g 100 g⁻¹ dw), total fat (g 100 g⁻¹ dw), carbohydrate (g 100 g⁻¹ dw), energy (kcal 100 g⁻¹ dw) and firmness (N) values of Sarı Aşlama and Type 52509 chestnuts. The fact that the irradiation doses used in the study did not adversely affect the general quality parameters of chestnuts shows that these doses can be a useful application for the storage of chestnuts.
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