Effect of Gamma Irradiation on Physico-chemical and Nutritional Parameters of Chestnuts

In this study, husked chestnut (Sarı Aşlama and Type 52509) fruits were subjected to gamma irradiation doses of 1, 3 5 kGy. Irradiated chestnuts control samples stored at 4±0.5oC temperature 85-90% relative humidity for 30 days. Sarı cultivar, moisture (%), protein (g 100 g-1 dw) fat values decreased the end storage (p<0.05); energy (kcal exhibited a fluctuating trend throughout with greatest 15th day (p<0.05). Singly treatment (1 kGy, kGy kGy) did not effect on content crude dw), total carbohydrate energy(kcal firmness (N) 52509 chestnuts. The fact that used in study adversely affect general quality parameters shows these can be useful application