Abstract
The report describes a preliminary study that led to explore the possibility of preserving and extending the storage life of walnut and pistachio nut by gamma radiation. Syrian walnut and pistachio nut were irradiated in a Gamma cell (dose rate 0.08 kGy/min). Radiation doses used were 0.50 and 1.00 kGy and the samples were stored at room temperature (25 to 30 Centigrade) after packaging in polyethylene pouches. Fungi infestation was determined before and after gamma radiation treatment. A radiation dose of 1.00 kGy completely inhibited fungi infestation. The present study has, therefore, been conducted to investigate the effects of gamma radiation on the Biochemical properties of walnut and pistachio nut just after irradiation (first phase). Chemical analyses have shown the phosphorus and total proteins value decrease at 0.50 and 1.00 kGy and some significant changes were observed in carbohydrates. A slight decrease in the amount of converted sugars was also observed. Fats in walnut are less vulnerable to gamma radiation than pistachio nut due certainly to the high amount in unsaturated oleic and linoleic acids. In conclusion the effect of gamma radiation on walnut and pantheistic appears nutritionally significant in pistachio nut and less in walnut. More investigations are necessary
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Karajoli, M;
Moussa, A;
Al-Kaed, A;
Othman, I
[1]
- Atomic Energy Commission, Radiation Technology Unit, Irradiation Plant, Damascus (Syrian Arab Republic)
Citation Formats
Karajoli, M, Moussa, A, Al-Kaed, A, and Othman, I.
Effects of gamma irradiation on the biochemical properties of walnut and pistachio nut in Syria, first phase: just after irradiation.
Syrian Arab Republic: N. p.,
1997.
Web.
Karajoli, M, Moussa, A, Al-Kaed, A, & Othman, I.
Effects of gamma irradiation on the biochemical properties of walnut and pistachio nut in Syria, first phase: just after irradiation.
Syrian Arab Republic.
Karajoli, M, Moussa, A, Al-Kaed, A, and Othman, I.
1997.
"Effects of gamma irradiation on the biochemical properties of walnut and pistachio nut in Syria, first phase: just after irradiation."
Syrian Arab Republic.
@misc{etde_646118,
title = {Effects of gamma irradiation on the biochemical properties of walnut and pistachio nut in Syria, first phase: just after irradiation}
author = {Karajoli, M, Moussa, A, Al-Kaed, A, and Othman, I}
abstractNote = {The report describes a preliminary study that led to explore the possibility of preserving and extending the storage life of walnut and pistachio nut by gamma radiation. Syrian walnut and pistachio nut were irradiated in a Gamma cell (dose rate 0.08 kGy/min). Radiation doses used were 0.50 and 1.00 kGy and the samples were stored at room temperature (25 to 30 Centigrade) after packaging in polyethylene pouches. Fungi infestation was determined before and after gamma radiation treatment. A radiation dose of 1.00 kGy completely inhibited fungi infestation. The present study has, therefore, been conducted to investigate the effects of gamma radiation on the Biochemical properties of walnut and pistachio nut just after irradiation (first phase). Chemical analyses have shown the phosphorus and total proteins value decrease at 0.50 and 1.00 kGy and some significant changes were observed in carbohydrates. A slight decrease in the amount of converted sugars was also observed. Fats in walnut are less vulnerable to gamma radiation than pistachio nut due certainly to the high amount in unsaturated oleic and linoleic acids. In conclusion the effect of gamma radiation on walnut and pantheistic appears nutritionally significant in pistachio nut and less in walnut. More investigations are necessary after a long time of storage to prove their intact nutritional quality and eventually their good digestibility. (author). 6 refs., 6 figs., 22 tabs.}
place = {Syrian Arab Republic}
year = {1997}
month = {May}
}
title = {Effects of gamma irradiation on the biochemical properties of walnut and pistachio nut in Syria, first phase: just after irradiation}
author = {Karajoli, M, Moussa, A, Al-Kaed, A, and Othman, I}
abstractNote = {The report describes a preliminary study that led to explore the possibility of preserving and extending the storage life of walnut and pistachio nut by gamma radiation. Syrian walnut and pistachio nut were irradiated in a Gamma cell (dose rate 0.08 kGy/min). Radiation doses used were 0.50 and 1.00 kGy and the samples were stored at room temperature (25 to 30 Centigrade) after packaging in polyethylene pouches. Fungi infestation was determined before and after gamma radiation treatment. A radiation dose of 1.00 kGy completely inhibited fungi infestation. The present study has, therefore, been conducted to investigate the effects of gamma radiation on the Biochemical properties of walnut and pistachio nut just after irradiation (first phase). Chemical analyses have shown the phosphorus and total proteins value decrease at 0.50 and 1.00 kGy and some significant changes were observed in carbohydrates. A slight decrease in the amount of converted sugars was also observed. Fats in walnut are less vulnerable to gamma radiation than pistachio nut due certainly to the high amount in unsaturated oleic and linoleic acids. In conclusion the effect of gamma radiation on walnut and pantheistic appears nutritionally significant in pistachio nut and less in walnut. More investigations are necessary after a long time of storage to prove their intact nutritional quality and eventually their good digestibility. (author). 6 refs., 6 figs., 22 tabs.}
place = {Syrian Arab Republic}
year = {1997}
month = {May}
}