Akademik Veri Yönetim Sistemi
POSTHARVEST BIOLOGY AND TECHNOLOGY, cilt.123, ss.12-21, 2017 (SCI-Expanded)
In present study, natural hazelnut kernels were treated with, 0.5, 1 and 1.5 kGy of gamma irradiation. The irradiated and untreated hazelnuts were stored at 20 +/- 0.5 degrees C and 55-60% relative humidity for 18 m. After irradiation, 0.5, 1 and 1.5 kGy doses of gamma irradiation significantly increased the total fat values (p < 0.05) and this value decreased during the storage. After treatment, free fatty acid values were similar in untreated and treated hazelnuts. After 6 m of storage, irradiated and untreated hazelnuts had less than 1% free fatty acid values. However, control and 1.5 kGy yielded higher than 1% free fatty acid after 9 m of storage. After irradiation, peroxide values increased proportionally to the dose but the increase was not significant. Peroxide values increased during the storage period (p < 0.05). Control and 0.5 kGy-treated hazelnuts had maximum peroxide values after 9 m of storage, while 1 kGy and 1.5 kGy-treated hazelnuts had maximum levels after 12 m of storage. Applied doses did not cause any significant changes in crude protein, water activity (a(w)), crude cellulose and moisture content of hazelnuts (p > 0.05). Storage period significantly affected the water activity and crude cellulose (p < 0.05). Irradiation doses didn't affect the L*, a* and b* values (p > 0.05), but storage period significantly affected the color values (p < 0.05). At the end of storage period, L* and vitamin E values decreased proportionally to the dose.