Other language title :
اثر پرتودهي گاما بر ويژگيهاي كيفي و ماندگاري دانه هاي انار در طي نگهداري در دماي يخچالي
Title of article :
Effect of Gamma Irradiation on the Quality Characteristics and Shelf Life of Pomegranate Arils during Refrigerated Storage
Author/Authors :
Fazel, m Department of Food Science and Technology - Isfahan (Khorasgan) Branch - Islamic Azad University - Isfahan, Islamic Republic of Iran , Pourebrahimi, y Department of Food Science and Technology - Isfahan (Khorasgan) Branch - Islamic Azad University - Isfahan, Islamic Republic of Iran , Akhavan, h.r Department of Food Science and Technology - Faculty of Agriculture - Shahid Bahonar University of Kerman - Kerman, Islamic Republic of Iran
Abstract :
This study was conducted to evaluate the effects of gamma doses (0, 0.5, 0.75, 1, 1.5, 2,
and 3 kiloGray (kGy)) on some physicochemical, microbial, and sensorial characteristics
of fresh pomegranate arils stored in a refrigerator for 30 days. Based on the results, the
weight loss of all samples increased significantly during storage time. The total
anthocyanin, and total phenolic contents in the pomegranate arils decreased with an
increase in the radiation dose and storage time. Irradiation at doses ≥ 1 kGy reduced the
a* values. Irradiation at ≥ 0.75 kGy doses significantly reduced the growth of bacteria
and fungi. Sensory evaluation indicated that the samples irradiated at doses ≥ 1 kGy had
overall scores above the acceptance limit (2.5) until day 14. However, none of the samples
was acceptable after the 14th day of storage. Overall, irradiation at1-2 kGy is
recommended for pomegranate arils based on the physicochemical, microbial, and
sensory parameters.
Farsi abstract :
در اﯾﻦ ﭘﮋوﻫﺶ ﺗﺎﺛﯿﺮ ﺗﺎﺑﺶ ﮔﺎﻣﺎ در دزﻫﺎي 2 ،1/5 ،1 ،0/75 ،0/5 ،0 و 3 ﮐﯿﻠﻮﮔﺮي ﺑﺮ ﺑﺮﺧﯽ وﯾﮋﮔﯽ ﻫﺎي ﻓﯿﺰﯾﮑﻮﺷﯿﻤﯿﺎﯾﯽ، ﻣﯿﮑﺮوﺑﯽ و ﺣﺴﯽ داﻧﻪ ﻫﺎي اﻧﺎر در ﻃﯽ 30 روز ﻧﮕﻬﺪاري در دﻣﺎي ﯾﺨﭽﺎﻟﯽ ارزﯾﺎﺑﯽ ﮔﺮدﯾﺪ. ﻧﺘﺎﯾﺞ ﻧﺸﺎن داد ﮐﻪ ﻣﯿﺰان اﻓﺖ وزن ﺗﻤﺎم ﻧﻤﻮﻧﻪ ﻫﺎ در ﻃﯽ دوره ﻧﮕﻬﺪاري ﻣﻌﻨﯽ دار ﺑﻮد. ﻣﺤﺘﻮاي ﺗﺮﮐﯿﺒﺎت ﻓﻨﻮﻟﯽ و آﻧﺘﻮﺳﯿﺎﻧﯿﻦ ﮐﻞ ﺑﺎ اﻓﺰاﯾﺶ دز ﭘﺮﺗﻮدﻫﯽ ﮐﺎﻫﺶ ﯾﺎﻓﺖ ﮐﻪ روﻧﺪ ﮐﺎﻫﺸﯽ اﯾﻦ ﺗﺮﮐﯿﺒﺎت در ﻃﯽ ﻧﮕﻬﺪاري ﻧﯿﺰ ﻣﺸﺎﻫﺪه ﮔﺮدﯾﺪ. ﭘﺮﺗﻮدﻫﯽ در دزﻫﺎي ﻣﺴﺎوي ﯾﺎ ﺑﯿﺸﺘﺮ از 1 ﮐﯿﻠﻮﮔﺮي ﺳﺒﺐ ﮐﺎﻫﺶ ﺷﺎﺧﺺ رﻧﮓ a* ﺷﺪ. رﺷﺪ ﺑﺎﮐﺘﺮي ﻫﺎ و ﻗﺎرچ ﻫﺎ در دزﻫﺎي ﻣﺴﺎوي ﯾﺎ ﺑﯿﺸﺘﺮ از 0/75 ﮐﯿﻠﻮﮔﺮي ﺑﻪ ﺻﻮرت ﻣﻌﻨﯽ داري ﮐﺎﻫﺶ ﯾﺎﻓﺖ. ﺑﺮ اﺳﺎس ﻧﻈﺮ ارزﯾﺎب ﻫﺎ و ﺗﺎ روز 14 ﻧﮕﻬﺪاري، اﻣﺘﯿﺎز ﻧﻤﻮﻧﻪ ﻫﺎي ﭘﺮﺗﻮدﻫﯽ ﺷﺪه در دزﻫﺎي ﻣﺴﺎوي ﯾﺎ ﺑﯿﺸﺘﺮ از 1 ﮐﯿﻠﻮﮔﺮي ﺑﺎﻻﺗﺮ از ﺣﺪ ﭘﺬﯾﺮش )2/5( ﺑﻮد. ﺑﺎ اﯾﻦ وﺟﻮد، ﻫﯿﭻ ﮐﺪام از ﻧﻤﻮﻧﻪ ﻫﺎ ﺑﻌﺪ از روز 14 ﻧﮕﻬﺪاري از ﻧﻈﺮ ﺣﺴﯽ ﻗﺎﺑﻞ ﻗﺒﻮل ﻧﺒﻮدﻧﺪ. ﺑﻪ ﻃﻮر ﮐﻠﯽ، ﺑﺎ ﺗﻮﺟﻪ ﺑﻪ ﺗﺎﺛﯿﺮ ﺗﺎﺑﺶ ﺑﺮ وﯾﮋﮔﯽ ﻫﺎي ﻓﯿﺰﯾﮑﻮﺷﯿﻤﯿﺎﯾﯽ، ﻣﯿﮑﺮوﺑﯽ و ﺣﺴﯽ، دز ﭘﺮﺗﻮدﻫﯽ در ﻣﺤﺪوده 2-1 ﮐﯿﻠﻮﮔﺮي ﺑﺮاي ﻓﺰاﯾﺶ ﻣﺎﻧﺪﮔﺎري داﻧﻪ ﻫﺎي اﻧﺎر ﭘﯿﺸﻨﻬﺎد ﮔﺮدﯾﺪ
Keywords :
Total phenolic content , Total anthocyanin , Quality evaluation , Punicagranatum L
Journal title :
Journal of Agricultural Science and Technology (JAST)