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عنوان مقاله [English]
نویسندگان [English]چکیده [English]
Gamma irradiation has shown to greatly reduce potential microbiological risk of fresh fruits, resulting in improved microbial safety as well as extending their shelf life. The effects of 0.5-2 kGy gamma doses on some physicochemical, microbial and sensory properties of fresh barberry fruits (Berberis vulgaris) during the refrigerated storage for 40 days were evaluated. The decrease trend of titratable acidity and an increase trend of pH and total soluble solid were reduced by gamma radiation during storage. The weight loss of the packed barberry was not significant between control and treated samples. The total anthocyanin and total phenolic contents of barberry fruits decreased in a dose-dependent manner immediately after irradiation and after subsequent storage. Gamma irradiation did not affect color indices of the fresh berberis fruits, but a significant decrease in color indices were observed during the storage time. The microbial growth was significantly inhibited, especially at doses higher than 1.5 kGy during the storage. Based on the panelist suggestion, the samples irradiated at >1.25 kGy were still between the acceptance limit at the end of the storage period. In general, it is recommended that according to the effect of gamma radition on physicochemical, microbial and sensorial characteristics, doses of 1.25-2 kGy could be used.