Effect of gamma radiation on microbial safety and nutritional quality of kachri (Cucumis callosus)

Abstract

Fresh dried and old (6-12 months) dried kachri (Cucumis callosus) were treated with 0, 2.5, 5 and 7 kGy of gamma radiation in a cobalt 60 gamma cell (GC-1200). The irradiated samples of kachri were stored at room temperature (28 ±2°C). Total bacterial count and nutrient composition were evaluated immediately after irradiation and at regular intervals of 1 month during 3 months of storage. Results indicated that gamma radiation reduced the total bacterial counts of dried samples of both fresh and old dried kachri. Dose of 5.0 kGy was sufficient to eliminate total bacterial count and there was no microbial growth in 5.0 kGy irradiated samples during the storage period. No significant differences were observed in the proximate composition of both types of kachri at all irradiation doses. It was concluded that irradiation treatments of kachri improves keeping quality of both freshly dried and old dried Kachri.

Modeling sorption phenomena and moisture migration rates in paprika (Capsicum annuum L.) using physicochemical characteristics

“…The poor hygienic conditions during post-harvest and processing practices result in contamination and occurrence of aflatoxins (Arimboor et al 2015). Hence paprika with higher microbial load is a major reason for concern and the recent decline in the export from the India (Nathawat et al 2013). The quality of paprika is dependent on moisture content which affects pigment stability and degradation of Vitamin C and E during processing (Ramesh et al 2001).…”

Eliminasi Bakteri Patogen pada Sayur dan Buah sebagai Bahan Baku Salad Siap Santap dengan Iradiasi Gamma

“…Pemberian dosis iradiasi gamma yang tinggi bahkan mencapai 10 kGy tidak akan memberikan perubahan terhadap kadar air sampel [28]. Sampel sayur kachri yang diiradiasi dengan dosis 2,5; 5,0; dan 7,0 kGy tidak mengalami perubahan kadar air [29]. Kadar serat kasar merupakan perhitungan atas residu yang tersisa selama reaksi dengan asam, basa, dan pemanasan.…”