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This study was conducted to examine the combined method of gamma irradiation doses (0, 1, and 2 kGy) and Ag nanoparticles polyethylene films on the quality of fresh bottom mushroom during storage. For this purpose, physical and chemical properties such as pH, color, weight loss, as well as texture parameters test of the mushroom samples were measured and microbial tests for Ag nanoparticles polyethylene films were also performed during 21 days of storage at 4 °C. It was observed that the samples irradiated with a dose of 2 kGy and placed in Ag nanoparticles polyethylene films had the lowest reduction in pH (14.33%) and L* (lightness; 6.0%), while weight loss, b* and browning index had the fewest changes with the amount of 9.47, 5.58, and 13.84, respectively. Also, a*, for the control sample and Ag nanoparticles polyethylene films after 21 days of storage increased up to 8.39 and 7.17%, respectively, compared to the initial samples. Also, the greatest changes in the firmness and elasticity for the treatment, respectively were 5.22 and 3.24% compared to the initial samples. Finally, it has been indicated that Ag nanoparticles polyethylene films could prevent the accumulation of microbial load. The results thus demonstrate that the combined use of gamma irradiation and Ag nanoparticles polyethylene films is an effective approach to maintain the quality of fresh bottom mushroom during storage. Practical applications Irradiating food causes changes in flavor, color, nutrients, taste, and other qualitative properties and such merits could extend the shelf life of the food products for preservation aims. Also, use of nanoparticles polyethylene films could help to better preservation of the mushrooms. Such combinations (nanoparticles films with gamma rays) could be of interest for the industry in packaging process and consequently export for long time consumption.

In this study, adulteration in tomato paste was investigated using a gas sensors array. For this purpose, olfactory machine system was evaluated based on five gas sensors to investigate pumpkin, potato, and starch adulteration (0, 5, 10, 15, and 20%). Principal component analysis (PCA), linear discriminant analysis (LDA), support vector machine (SVM), and partial least square (PLS) methods were used for classification and analysis of sensors response. The use of PCA method in the classification of pumpkin, potato, and starch adulteration has explained 99% of the variance between the data. Also, TGS2610, MQ3, TGS2620, and TGS2600 sensors are widely used for classification. LDA method precision for pumpkin, potato, and starch adulteration classification was 79.07, 83.87, and 92.22%, respectively. In SVM method, C-SVM function as polynomial function and Nu-SVM as radial base function were used for pumpkin classification with 98.84 and 88.14% precision, respectively. In the classification of potato adulteration, the polynomial function had 90.32 and 83.87% precision in C-SVM and 96.77 and 86.02% precision in Nu-SVM. Finally, the two TGS2610 and MQ3 sensors had the best results for classification by PLS. Among the methods of classification, PCA method for categorizing pumpkin adulteration and PLS method in the classification of potato and starch adulteration had the best results. Practical applicationsIn this study, an electronic nose system was examined based on five metal oxide semiconductor sensors to recognize pumpkin, potato, and starch adulteration in tomato paste in combination with pattern recognition methods including PCA, LDA, SVM, and PLS.According to results, it is recommended to use TGS2610 and MQ-3 sensors combined with PCA and SVM method in the design and development of the electronic nose system. Also, potential of the electronic nose system uses for food adulteration monitoring.

Little research has been done on the effects of irradiation on dehydration kinetics of dried fruit in recent decades. Hot air drying is a convenience method frequently used for dehydration and moisture removal in products, such as fruits and vegetables. However, there are some disadvantages to using hot air dryers that often lead to the production of dried products with inferior quality due to its low drying efficiency. The present research aims to investigate the hot air dryer performance and presents a new strategy to improve dried bio‐products quality using gamma irradiation as a drying pretreatment. The effects of irradiation dosage (control, 0.5, 2, and 5 kGy) and air temperature (50, 65, and 80°C) on the dehydration rate, moisture ratio, activation energy, and diffusion coefficient of dried apple slices were investigated. The results showed that different dose 0.5, 2, and 5 kg decreased moisture content average 35, 21, and 11%, respectively. Also, by decreasing dehydration temperature, moisture content decreased to 42, 31, and 25%, respectively. The effective diffusivity values at different temperatures increased by increasing the irradiation dosage (control, 0.5, 2, and 5 kg increased to 12, 17, 29, and 43% respectively), and vice versa for the activation energy.Practical ApplicationsIrradiation is one of the few food technologies that can maintain food quality and address food safety and security problems without significantly affecting a food's sensory or nutritional attributes. The destructive effect of 60Co γ‐ray irradiation on interior tissue of some fruit and vegetables may change product structure to some extent. These kinds of structural changes can affect the drying kinetics, dehydration rate, moisture ratio, activation energy, and diffusion coefficient. Therefore, the investigation of hot‐air drying kinetics of apple slices pretreated by 60Co γ‐ray was required to improve the product quality. Additionally, it can cause a reduction in drying quality and improve the product characteristics during the drying process.

Preservation of garlic as an export basic crop for a long time is very important. Garlic is rich in folic acid, vitamin C, calcium, iron, magnesium, potassium, zinc, and vitamins B 2 , B 1 , and B 3 (Balmori et al., 2019;Eugster et al., 2018). It is necessary to maintain the quality of this type of food that is rich in nutrients for a long time (Noda et al., 2018). In order to preserve foods, there are different ways, such as thermal, freezing, drying, fermentation, coating, packaging film, irradiation, atmosphere control, etc. (Li et al., 2016).Irradiation is an advanced technical approach to preserve the physical and chemical properties of the food product (Bearth & Siegrist, 2019;Güler et al., 2017). Gamma irradiation is a nonthermal method and has emerged for the preservation of fruits and vegetables to prevent the use of chemical preservatives (Olanya et al., 2015). Many studies have described the useful effect of low-dose irradiation (50-150 Gy) for sprouting inhibition (Zhang

In this paper, the quality characteristics of melon was estimated by using color parameters and neural networks for three fertilizing stages (no fertilizer, fertilizing 5 and 10 ton/ha). For this purpose, chemical parameters including fructose, glucose and sucrose, and color parameters such as L*, a*, b* were studied. Physical characteristics under study were specific weight, mean firmness and skin. Chemical compositions include Brix, moisture content, titratable acidity, pH and ash. Results showed that the best determination coefficient for approximated equation of Brix is R 2 = 0.96 and the least standard error was found to be SE = 0.52 related to glucose equation. According to the analyses done on the modeling data using neural network in Neuro Solutions software, the most appropriate network for fructose prediction was Feed for Multilayer perceptron with architecture of 4-12-12-1 and R 2 = 0.99, MSE = 0.000324. Therefore, for the estimation of quality characteristics for cantaloupe, neural network can be used successfully.

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