GAMA IŞINI UYGULAMALARININ KESTANELERDE FİZİKO-KİMYASAL VE BESLENME PARAMETRELERİNE ETKİSİ

Bu çalışmada kabuklu haldeki kestane (Sarı Aşlama ve tip 52509) meyvelerine 1, 3 ve 5 kGy dozlarında gama ışını uygulanmıştır. Işınlanan kestaneler, kontrol grubu ile birlikte 4±0.5℃ ve %85-90 nisbi nemde 30 gün süreyle depolanmıştır. Sarı Aşlama çeşidinde depolama sonunda nem (%), protein (g 100 g⁻¹ kuru ağırlık(ka)) ve yağ (g 100 g⁻¹ ka) değerleri düşmüştür (p

EFFECT OF GAMMA IRRADIATION ON PHYSICO-CHEMICAL AND NUTRITIONAL PARAMETERS OF CHESTNUTS

In this study, husked chestnut (Sarı Aşlama and Type 52509) fruits were subjected to gamma irradiation doses of 1, 3 and5 kGy. Irradiated chestnuts and control samples were stored at 4±0.5℃ temperature and 85-90% relative humidity for 30days. In Sarı Aşlama cultivar, moisture (%), protein (g 100 g⁻¹ dw) and fat (g 100 g⁻¹ dw) values decreased at the end ofstorage (p

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