Acta Scientiarum Polonorum Technologia Alimentaria

Background. The aim of the present study was to evaluate the possibility to apply gamma radiation treatment for decontaminating and assuring the quality of peanut seeds.
Material and methods. The radiation processing was carried out at dose levels of 3, 6 and 9 kGy. The irradiated and non-irradiated (control) samples were stored at room temperature for 12 months, and analyzed for microbial load, proximate composition, sensorial acceptance and chemical properties.
Results. The results indicated that gamma irradiation treatment significantly (p < 0.05) reduced microbial load and enhanced the safety of the irradiated samples. The irradiated samples were also acceptable sensorically. The total acidity and total volatile nitrogen (TVBN) contents increased with the increase of radiation dose. Furthermore, in general, no substantial change in proximate constituents was observed amongst the samples. No significant (p > 0.05) differences in the taste, flavor, color and texture score were observed among treatments (0, 3, 6 and 9 kGy).
Conclusion. Irradiation protected again bacterial and fungal growth and retained the nutritional components of samples during long-term storage.