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Effect of gamma irradiation on storability of Syrian walnut

Abstract

Walnut fruits of Baladi variety were irradiated with 0, 0.5, 1.0, 1.5 and 2.0 kGy of gamma irradiation. The irradiated and unirradiated fruits were stored at room temperature (15 to 18 Centigrade) and at a relative humidity of 50 to 70%. Fungal load, proximate composition, chemical changes and sensory properties of nuts were evaluated immediately after irradiation, 6 and 12 months of storage. The results indicated that gamma irradiation reduced the fungal load. Used doses did not cause any significant change in proximate composition of walnuts. Immediately after irradiation, gamma irradiation increased total acidity and decreased iodine value and the volatile basic nitrogen (VBN). whereas, after 12 months of storage, gamma irradiation decreased total acidity and peroxide value and increased iodine value and (VBN). Immediately after irradiation no significant differences were observed between irradiated and non-irradiated samples in flavor and aroma. Whereas, after 12 months of storage higher doses (1.5 and 2.0 kGy) had a negative effect on sensory characteristics. (author)
Authors:
Al-Bachir, M [1] 
  1. Atomic Energy Commission, Damascus (Syrian Arab Republic). Dept. of Radiation Technology
Publication Date:
Dec 01, 2001
Product Type:
Technical Report
Report Number:
AECS-R/FRSR-255
Resource Relation:
Other Information: 38 refs., 10 tabs; PBD: Dec 2001
Subject:
60 APPLIED LIFE SCIENCES; CHEMICAL PROPERTIES; EXPERIMENTAL DATA; GAMMA RADIATION; IODINE; IRRADIATION; NUTS; PH VALUE; RADIATION DOSES; RADIOPRESERVATION; STORAGE LIFE; SYRIA
OSTI ID:
20232679
Research Organizations:
Atomic Energy Commission, Damascus (Syrian Arab Republic). Dept. of Radiation Technology
Country of Origin:
Syrian Arab Republic
Language:
Arabic
Other Identifying Numbers:
TRN: SY0200944008709
Availability:
Available from INIS in electronic form
Submitting Site:
INIS
Size:
28 pages
Announcement Date:

Citation Formats

Al-Bachir, M. Effect of gamma irradiation on storability of Syrian walnut. Syrian Arab Republic: N. p., 2001. Web.
Al-Bachir, M. Effect of gamma irradiation on storability of Syrian walnut. Syrian Arab Republic.
Al-Bachir, M. 2001. "Effect of gamma irradiation on storability of Syrian walnut." Syrian Arab Republic.
@misc{etde_20232679,
title = {Effect of gamma irradiation on storability of Syrian walnut}
author = {Al-Bachir, M}
abstractNote = {Walnut fruits of Baladi variety were irradiated with 0, 0.5, 1.0, 1.5 and 2.0 kGy of gamma irradiation. The irradiated and unirradiated fruits were stored at room temperature (15 to 18 Centigrade) and at a relative humidity of 50 to 70%. Fungal load, proximate composition, chemical changes and sensory properties of nuts were evaluated immediately after irradiation, 6 and 12 months of storage. The results indicated that gamma irradiation reduced the fungal load. Used doses did not cause any significant change in proximate composition of walnuts. Immediately after irradiation, gamma irradiation increased total acidity and decreased iodine value and the volatile basic nitrogen (VBN). whereas, after 12 months of storage, gamma irradiation decreased total acidity and peroxide value and increased iodine value and (VBN). Immediately after irradiation no significant differences were observed between irradiated and non-irradiated samples in flavor and aroma. Whereas, after 12 months of storage higher doses (1.5 and 2.0 kGy) had a negative effect on sensory characteristics. (author)}
place = {Syrian Arab Republic}
year = {2001}
month = {Dec}
}