Quality characteristics of gamma irradiated almonds

Almond Prunus dulcis L. is a well known dry fruit which has great export quality with great nutritional value. The purpose of present study was to sterilize almonds by using the gamma radiations (Co60) in order to conserve their nutritional value.It was observed that the protein carbohydrates and fats are major nutritional component of any food and in case of almonds at 3 kGy no change was observed thus their sensory properties were preserved which only changed when high dose of 7 kGy was given to them. So it was concluded that irradiation treatment is considered to be the most effective in enhancing the shelf life of food without affecting their nutritional values.