Effects of gamma irradiation on microbial and sensory properties of fresh leek and parsley
The consumption of fresh fruits and vegetables plays an important role in promoting the general public's health and preventing various diseases. However, these useful products can be a good carrier for transmitting bacteria, parasites, and pathogens to humans. The shelf life of these products i...
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| Format: | Article |
| Language: | fas |
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Nuclear Science and Technology Research Institute
2021-12-01
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| Series: | مجله علوم و فنون هستهای |
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| Online Access: | https://jonsat.nstri.ir/article_1318_eafd01275c3fc9c28d84594b20d1bc34.pdf |
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| author | M. Ahmadi Roshan S. Berenji Ardestani S. Sheikh Nasiri S.S. Jamali M. Sarabi |
| author_facet | M. Ahmadi Roshan S. Berenji Ardestani S. Sheikh Nasiri S.S. Jamali M. Sarabi |
| author_sort | M. Ahmadi Roshan |
| collection | DOAJ |
| description | The consumption of fresh fruits and vegetables plays an important role in promoting the general public's health and preventing various diseases. However, these useful products can be a good carrier for transmitting bacteria, parasites, and pathogens to humans. The shelf life of these products is very limited and, after three days of storage under refrigerated conditions, they will lose their consumption and change to a bulk of food waste. Irradiation can be a suitable treatment to ensure safety, increase the shelf-life of fresh vegetables, and create the possibility of exporting them to international markets. In this study, the effects of irradiation doses at 0, 0.25, 0.5, 0.75, and 1 kGy on microbial quality and safety of fresh leek and parsley vegetables preserved at 25 and 4 °C were investigated. This study showed that the samples stored at 25°C due to high microbial load in the first two days were removed from the study cycle. In irradiated samples, until the eighth day, a dose-dependent reduction of the microbial load was observed. Foodborne pathogenic bacteria including E.coli and Staphylococcus aureus were present only in control and 0.25 kGy irradiated samples. Therefore, considering acceptable results in terms of microbial safety and sensory assays, in fresh leafy vegetables processing industry, gamma irradiation at a dose of 0.5 kGy with keeping at 4 °C, can enhance shelf life up to 8 days and decrease wastes of vegetables including leek, parsley. |
| first_indexed | 2024-04-09T14:53:43Z |
| format | Article |
| id | doaj.art-ef7cbe0d2a004778b3827ab765818a85 |
| institution | Directory Open Access Journal |
| issn | 1735-1871 2676-5861 |
| language | fas |
| last_indexed | 2024-04-09T14:53:43Z |
| publishDate | 2021-12-01 |
| publisher | Nuclear Science and Technology Research Institute |
| record_format | Article |
| series | مجله علوم و فنون هستهای |
| spelling | doaj.art-ef7cbe0d2a004778b3827ab765818a852023-05-02T09:05:36ZfasNuclear Science and Technology Research Instituteمجله علوم و فنون هستهای1735-18712676-58612021-12-0142411011910.24200/nst.2021.13181318Effects of gamma irradiation on microbial and sensory properties of fresh leek and parsleyM. Ahmadi Roshan0S. Berenji Ardestani1S. Sheikh Nasiri2S.S. Jamali3M. Sarabi4Application Radiation Research School, Nuclear Science and Technology Research Institute, AEOI, P.O.Box: 11365-3486, Tehran-IranApplication Radiation Research School, Nuclear Science and Technology Research Institute, AEOI, P.O.Box: 11365-3486, Tehran-IranRadiation Application Development Company, AEOI, P.O. Box: 14395-836, Tehran, IranRadiation Application Development Company, AEOI, P.O. Box: 14395-836, Tehran, IranRadiation Application Development Company, AEOI, P.O. Box: 14395-836, Tehran, IranThe consumption of fresh fruits and vegetables plays an important role in promoting the general public's health and preventing various diseases. However, these useful products can be a good carrier for transmitting bacteria, parasites, and pathogens to humans. The shelf life of these products is very limited and, after three days of storage under refrigerated conditions, they will lose their consumption and change to a bulk of food waste. Irradiation can be a suitable treatment to ensure safety, increase the shelf-life of fresh vegetables, and create the possibility of exporting them to international markets. In this study, the effects of irradiation doses at 0, 0.25, 0.5, 0.75, and 1 kGy on microbial quality and safety of fresh leek and parsley vegetables preserved at 25 and 4 °C were investigated. This study showed that the samples stored at 25°C due to high microbial load in the first two days were removed from the study cycle. In irradiated samples, until the eighth day, a dose-dependent reduction of the microbial load was observed. Foodborne pathogenic bacteria including E.coli and Staphylococcus aureus were present only in control and 0.25 kGy irradiated samples. Therefore, considering acceptable results in terms of microbial safety and sensory assays, in fresh leafy vegetables processing industry, gamma irradiation at a dose of 0.5 kGy with keeping at 4 °C, can enhance shelf life up to 8 days and decrease wastes of vegetables including leek, parsley.https://jonsat.nstri.ir/article_1318_eafd01275c3fc9c28d84594b20d1bc34.pdfgamma irradiationleekparsleymicrobialsensory |
| spellingShingle | M. Ahmadi Roshan S. Berenji Ardestani S. Sheikh Nasiri S.S. Jamali M. Sarabi Effects of gamma irradiation on microbial and sensory properties of fresh leek and parsley مجله علوم و فنون هستهای gamma irradiation leek parsley microbial sensory |
| title | Effects of gamma irradiation on microbial and sensory properties of fresh leek and parsley |
| title_full | Effects of gamma irradiation on microbial and sensory properties of fresh leek and parsley |
| title_fullStr | Effects of gamma irradiation on microbial and sensory properties of fresh leek and parsley |
| title_full_unstemmed | Effects of gamma irradiation on microbial and sensory properties of fresh leek and parsley |
| title_short | Effects of gamma irradiation on microbial and sensory properties of fresh leek and parsley |
| title_sort | effects of gamma irradiation on microbial and sensory properties of fresh leek and parsley |
| topic | gamma irradiation leek parsley microbial sensory |
| url | https://jonsat.nstri.ir/article_1318_eafd01275c3fc9c28d84594b20d1bc34.pdf |
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