Orange fruits are characterized at harvesting with physical and sensory
properties determine consumer acceptance and in order to identify these
characteristics and vulnerability storage and irradiation conditions, Valancia
orange fruits were subje
cted to gamma irradiation at doses of 0.0, 0.5, 1.0, and
1.5 kGy using gamma 60Co irradiator facility. Fruits were kept in a refrigerator
for 18 weeks. Results indicated that physical and sensory properties of Valencia
orange fruits were affected by storage time and irradiation. The overall color
differences were increased and the firmness of fruits and skin were decreased.
The used doses of gamma irradiation increased the overall color differences of
fruit skin. Whereas the fruit firmness, and the sensory properties (aroma,
color, test and firmness) of irradiated Valencia orange fruits were decreased.
The objective of this investigation was to determine the effect of washing
and cooling treatments on microbial content and sensory evaluation of eggs
during storage. Four treatments were applied: first unwashed and uncooled
(UW-UC), second unwashe
d, but cooled (UW-C), third washed and uncooled
(W-UC), and finally: washed and cooled (W-C). Microbiological studies ( total
count of bacteria, yeast, fungi and salmonella) and sensory evaluation of eggs
have been carried out to determine the best treatment applied on eggs during
storage time (92 days). Result showed that all treatments were free from
Salmonella. The washing and cooling treatment (W-C) was the best, followed
by the unwashed but cooled (UW-C). the third in order was the washed
uncooled and finally the unwashed uncooled treatment.
