Effect of Gamma Irradiation on the Quality Characteristics and Shelf Life of Pomegranate Arils during Refrigerated Storage

Authors
Y. Pourebrahimi 1
M. Fazel 1
H. R. Akhavan 2
1 Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Islamic Republic of Iran.
2 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.

Keywords

Subjects

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Journal of Agricultural Science and Technology
Volume 22, Issue 3
March and April 2020
Pages 723-735