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Background: Gamma radiation is used
to disinfestations and decontamination of dried food.
Methods: The current study
evaluates the outcome of gamma irradiation doses (0, 6 and 9 kGy) on
chemical compositions and microbial load of apricot kernel during
storage at ambient temperature.
Results: Results indicated that
apricot kernels were rich in oil (40.27%), protein (21.78%) and
essential minerals (2.87% ash). Crude protein & fat and reduced
sugars were not significantly affected by different gamma irradiation
doses. In contrast, a statistically significant difference for moisture
ash and total sugar was reported in comparison with the irradiated
ones. Doses of the used gamma irradiation reduced the mean total viable
count (TVC), mould and yeast count (MYC) and the total coliform counts
(TC) in apricot kernel below the detection limit, and it remained
undetectably low in irradiated samples during all months of storage.
Conclusion: Gamma irradiation
treatment may be a useful way for maintaining apricot kernel quality
and can be used as a preservation method.
