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Ain Shams University (2021)

EFFECT OF SOME SEED SPROUTING USING SALINE WATER ON SPROUT QUALITY DURING STORABILITY AFTER TREATED BY RADIATION

HEGAB, EMAD ASHOUR TOUKHY.

Titre : EFFECT OF SOME SEED SPROUTING USING SALINE WATER ON SPROUT QUALITY DURING STORABILITY AFTER TREATED BY RADIATION

Auteur : HEGAB, EMAD ASHOUR TOUKHY.

Etablissement de soutenance : Ain Shams University

Grade : Master of Science in Agricultural Science 2021

Résumé partiel
Buds are most often consumed raw ; Thus cooking is not used to prevent contamination from pathogens. Large numbers of microbes on the seeds and their sprouts are the primary factor for a short shelf life of products and the pathogens present may cause outbreaks of human diseases. Sprouts are known to have poor storage life (2-3 days) even at low temperature (4 to 8 ° C) storage.Clover (Medicago satira) : In this study, clover seeds were germinated with four treatments. T1 (ST) (Dipping in 20g/L Calcium hypochlorite for 20 min. +Washing with NaCL then, soaking in 2000 ppm NaCl, 12 hr. / 3 days), T2 (ST) (Dipping in Calcium hypochlorite for 20 min. then, washing tap water, 12 hr. / 3 days), T3 (NST) (Dipping in tap water + Washing by NaCL, 12 hr. / 3 days) and T4 (NST) (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 buds have a similar general acceptance quality to non-irradiated ones. . Fenugreek (Trigonella foenum –graecum) : Sprouts are consumed all over the world as a highly nutritious food. However, the germination process is completely supportive of microbial and pathogen growth. This makes the sprouts such as fenugreek, potential sources of foodborne infections and intoxications. Microbiological analyses in all treatments (sterilized and non sterilized) showed substantial microbial loads of log total bacterial counts ranged from 5.26-7.81 cfu/g, log total mold and yeast count 2.64-5.51 cfu/g. Total coliforms around 1.44-2.32 MPN/g. E. coli ranged from 1.04-1.96 MPN/g. Staphylococcus aureus was detected in all treatments sterilizes and non-sterilized it was present in relatively high density. Staphylococcus species showed positive coagulopathy and lactase reactions indicating S. aureus contamination. The fenugreek sprouts were negative for Salmonella sp. in all treatments. To address these concerns, a combination treatment has been developed including sterilization (Hypo + NaCl, Hypo + H2O) and non-sterile (NaCl, H2O) and gamma irradiation (post germination and packing for storage) that ensures the microbial integrity of the sprouts and extends the shelf life of up to 12 days for fenugreek buds. At 9 ± 1°C. The irradiated fenugreek buds at 2 and 3 kg were staphylococcus-free. aureus throughout 12 days of storage.

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Page publiée le 4 mars 2022