Effects of Gamma Irradiation on Microbial and Sensory Properties of Fresh Dill and Savory

Document Type : Research Article

Authors

1 Professor Assistant, Radiation Processing and Dosimetry Research Group, Research School of Radiation Applications, Nuclear Science and Technology Research Institute

2 Research Staff, Radiation Processing and Dosimetry Research Group, Research School of Radiation Applications, Nuclear Science and Technology Research Institute

Abstract

< p >Vegetables play an important role in promoving health and preventing from diseases and they are good carriers to transmit bacteria, parasites, viruses and pathogens to humans. The use of vegetables disinfectants such as chlorine, with their own special risks, is a ways of preventing diseases. Shelf life of these products is limited, after three days at refrigerator, they will lose their consumption and will change to bulk of waste. Irradiation can be a practical treatment to increase safety and shelf-life and exporting of fresh vegetables. In this study, the effects of gamma irradiation doses of 0, 0.25, 0.5, 0.75 and 1 kGy on microbial and sensory qualities of fresh dill and savory at ambient temperature and 4 °C were investigated. According to the statistical results (p < 0.05), there was a significant difference the mean of two treatments of main effects of dose, temperature and time, and interaction of dose*time and time*temperature. The interaction of dose*temperature on mold and yeast count was not significant. The effect of time*temperature*dose was not significant on microbial tests. In sensory-taste tests, there was a statistically significant difference between the mean of two main effects of storage time on the parameters of softness, shape, taste, aroma and color. There was no statistically significant difference between other treatments for measured parameters. According to results samples which were stored at ambient temperature due to high microbial load in first two days were removed of study. In irradiated samples, until the eighth day, a dose-dependent reduction of microbial load was observed. Foodborne pathogenic bacteria including E.coli and Staphylococcus aureus were present in control and 0.25 kGy irradiated samples. Considering acceptable results of microbial and sensory assays, gamma irradiation at dose of 0.5 kGy at 4 °C, can enhance shelf life to 8 days and decrease fresh dill and savory wastes.

Graphical Abstract

Effects of Gamma Irradiation on Microbial and Sensory Properties of Fresh Dill and Savory

Highlights

  • Irradiation is a practical treatment for safety and increasing the shelf life of fresh vegetables and the possibility of exporting to international markets.
  • Samples stored at room temperature were removed from the study cycle in the first two days due to high microbial load.
  • In irradiated samples up to the eighth day of storage, a trend of dose-dependent microbial load was observed.
  • Dietary pathogenic bacteria Escherichia coli and Staphylococcus aureus were present in control and irradiated at 0.25 kGy samples.
  • 5- In terms of microbial and sensory-taste safety, 0.5 kGy irradiation and refrigerated storage increase fresh savory and dill shelf life up to 8 days.

Keywords

Main Subjects

References

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Innovative Food Technologies
Volume 9, Issue 1
December 2021
Pages 13-26

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History

  • Receive Date: 08 June 2021
  • Revise Date: 07 August 2021
  • Accept Date: 15 August 2021

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