The aim of this research was to assess the physical, chemical،
microbiological and sensory characteristics of new made Qamar Al– stored for
six months and determine the effect of gamma rays on those characteristics.
Samples of Qamar Al–Din were su
bjected to sulfur fumigation and other
samples were left without sulfur fumigation and all samples were exposed to
four radiation doses (0, 1, 2 and 3 kilo Gray) and stored for 6 months at room
temperature (20° C). Results showed significant differences between sulfated
and non-sulfated samples in terms of pH, relative humidity, ash, total sugar،
viscosity, potassium, sodium, sulfur vitamin C and it was observed lower
microbial load. Results also showed that amount of vitamin C and viscosity was
significantly the highest in sulfated samples irradiated with 2 and 3 kilo Gray
and irradiation with a dose of 2 kilo Gray eliminated sufficiently the microbial
load. It was concluded that running this study is helpful to shed the light on the
importance of such these treatments especially that this traditional product
concerns large number of consumers and is exported to different countries in
the world.