EFFET OF STERILIZATION ON QUALITY OF CARAWAY (CARUM CARVI, L.) FRUITS USING LASER AND SAFE RADIATION WAVES

In this work, three types of light used for Caraway fruits sterilization namely helium-neon (He-Ne) green laser at wavelength 543.5 nm, ultraviolet ( UV ) light at wavelength 245 nm and helium-neon (He-Ne) red laser at wavelength 632.8 nm with exposure times ( 1 , 3 , 5 , 10 and 15 min. ) with the aim of studying the effect for type of radiation, exposure time and their interaction on Caraway fruits. Investigated the measurements dimensions from length, width thickness, volume, diameter geometric, diameter area, frontal area, transverse area, sphericity with constant moisture to some of sterilization treatments for Carum Carvi, L. fruits. Also in this work studied the correlation for length/ width, length/ thickness, width/ thickness, frontal area/ transverse area, sphericity/ frontal area, sphericity/ transverse area, geometric diameter/ area diameter, sphericity/ geometric diameter and sphericity/ area diameter. The obtained results indicated that sterilization treatment by He-Ne red laser at doses of 3 and 10 min. recorded the significant effects as increased in essential oil percentage, moisture content. Also the sterilization treatment by ultraviolet radiation at dose of 10 min. recorded significant effect in carbohydrate. Meanwhile, concerning germination percentage, there was an observable increased in germination percent with wavelength 632.8 nm with dose of 3 min. and ultraviolet radiation (UV) at wavelength 245 nm with dose of 15 min. Finally, it is recommend that using sterilization by helium-neon green at 10 min. in order to eliminate the microbial load. The sterilization treatment by helium-neon (green red) and ultraviolet recorded the controlling on microbial load, this means extended period of preservation. It was considered that the sterilization by this method eco-friendly and safe method.