Background: The effect of ultraviolet and microwave radiation treatments on the quality indicators of kebab rot and flour weevil pest control which was done in two experiments.
Objective: To increase the storage life and maintain the quality of rotb kebab by using microwave and ultraviolet radiation treatments and controlling its storage pests.
Methodology: In the first experiment, the effect of ultraviolet and microwave radiation treatments on the quality characteristics of kebab rot was investigated. It was treated using a 900 watt home microwave for 20, 40 and 60 seconds. UVC with a intensity of 0.72 joules per square meter was used for 10, 20 and 30 minutes in order to treat the rotab with ultraviolet light. After measuring the qualitative traits included fruit weight loss percentage, soluble solids (TSS), reduction sugar percentage, sugar content, phenolic compounds, pH, titratable acids (TA). After treatment, it was stored in a cold store at 6 ° C for 4 months. Qualitative traits were evaluated every month for 4 months. In the second experiment, the effect of ultraviolet and microwave radiation treatments on the control of L. castaneum Tribolium flour beetle infestation in grilled dates was investigated. Dates were placed in packages of 200 g and in each replication, 20 whole insects of flour weevil were released. The dates were treated using a 900 watt home microwave at three time levels: 20, 40 and 60 seconds. Using the aluminum box mentioned above, UV treatment was applied for 10, 20, and 30 minutes. The treated samples were stored at room temperature to assess the mortality rate for 3 months.
Results: The results showed that 30 minutes UV radiation had the greatest quantitative and qualitative effect on the lowest percentage of weight loss and soluble solids, stabilization in reducing sugar, total sugar and pH, titratable acidity and increasing phenolic compounds. has it. The 40-second microwave also showed the highest percentage of insect mortality.
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