Journal of Stress Physiology & Biochemistry, Vol. 17 No. 2 2021, pp. 79-87 ISSN 1997-0838
Original Text Copyright (cc) 2021 by  Mahfouz Al-Bachir

Full text in PDF Download to Citation Manager Permanent url

Compositions and microbial properties of gamma irradiated apricot (Prunus armeniaca L.) kernel

Mahfouz Al-Bachir *

1 Department of Radiation Technology, Atomic Energy Commission of Syria, Damascus, P.O. Box 6091, Syria


Received January 14, 2021

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.

Key words:    Apricot kernel, Microbial, Irradiation, compositions

Back to issue content
интернет статистика
Free blog