Effect of germination and irradiation treatments on quality and storability of clover sprout
Other Title(s)
تأثير بعض المعاملات على بذور البرسيم و جودة النبتة أثناء التخزين بعد معالجتها بالإشعاع
Joint Authors
al-Shinawi, Muhammad
Abd Allah, Mamduh Muhammad Fawzi
Hijab, Imad Ashur Tukhi
Suwaylim, Hisham Mahmud
Source
Arab Universities Journal of Agricultural Sciences
Issue
Vol. 27, Issue 5 (31 Dec. 2019), pp.2641-2651, 11 p.
Publisher
Ain Shams University Faculty of Agriculture
Publication Date
2019-12-31
Country of Publication
Egypt
No. of Pages
11
Main Subjects
Topics
Abstract EN
Sprouts are most often consumed raw; thus cooking is not used to prevent contamination from pathogens.
High microbial counts on clover seeds and its sprouts are the primary factor for a short shelf life of products and potentially present pathogens may cause human illness outbreak.
In this study, clover seeds were germinated with four treatments.
T1 (Dipping in 20g/L Calcium hypochlorite for 20 min.
+Washing with NaCL then, soaking in 2000 ppm NaCl, 12 hr.
/ 3 days), T2 (Dipping in Calcium hypochlorite for 20 min.
then, washing tap water, 12 hr.
/ 3 days), T3 (Dipping in tap water + Washing by NaCL, 12 hr.
/ 3 days) and T4 (Dipping in tap water + washing by tap water, 12 hr.
/ 3 days).
Trail 2, treated clover seeds in T1 and T4 were low and highly contaminated with microbial load.
Clover sprouts were exposed to irradiation doses at 1, 2 and 3 kGy, to study the effect of gamma radiation on quality.
Main trail, T4 was modified to dipping seeds in sterilized tap water and washing by sterilized tap water, for 12 hr.
/3 days.
Sprouts were exposed to irradiation doses and stored at 9°C and quality parameters were evaluated during storage.
Clover sprouts can be treated with gamma radiation, a no thermal food process, to reduce microbial load and forborne pathogens and to increase shelf life.
After irradiation at dose of 2 kGy, the total bacterial count decreased from 5.0x107 to 6.0x103 cfu/g, and the total coliform counts decreased from 1100 to 3 cfu/g E.
coli count from 2.9x102 to 3 and Staphylococcus aureus count went down from 4.5x104 to 100 cfu/g.
These results showed clover seeds germinated in sterilized tap water and irradiated at 2 kGy improved microbial safety of clover sprouts without affecting germination, chemical and quality during storage was extended to 15 day.
Irradiated sprouts had similar overall acceptability quality as the non-irradiated one.
American Psychological Association (APA)
Hijab, Imad Ashur Tukhi& Suwaylim, Hisham Mahmud& al-Shinawi, Muhammad& Abd Allah, Mamduh Muhammad Fawzi. 2019. Effect of germination and irradiation treatments on quality and storability of clover sprout. Arab Universities Journal of Agricultural Sciences،Vol. 27, no. 5, pp.2641-2651.
https://search.emarefa.net/detail/BIM-999905
Modern Language Association (MLA)
Hijab, Imad Ashur Tukhi…[et al.]. Effect of germination and irradiation treatments on quality and storability of clover sprout. Arab Universities Journal of Agricultural Sciences Vol. 27, no. 5 (2019), pp.2641-2651.
https://search.emarefa.net/detail/BIM-999905
American Medical Association (AMA)
Hijab, Imad Ashur Tukhi& Suwaylim, Hisham Mahmud& al-Shinawi, Muhammad& Abd Allah, Mamduh Muhammad Fawzi. Effect of germination and irradiation treatments on quality and storability of clover sprout. Arab Universities Journal of Agricultural Sciences. 2019. Vol. 27, no. 5, pp.2641-2651.
https://search.emarefa.net/detail/BIM-999905
Data Type
Journal Articles
Language
English
Notes
-
Record ID
BIM-999905