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This study aimed to assess specific gamma irradiation doses to be applied as a post-preparation process to assure the chemical, physical and sensory properties of plum molasses (PM). Samples of PM were treated with 0, 3, 6 and 9 kGy in a  60 Co gamma irradiation plant. Proximate composition, chemical, the physical and sensory determination was accomplished immediately after treatment. Our results showed that, the moisture content of PM were significantly ( p  &lt; .05) rise by treating with 3 kGy. Whereas, ash and reducing sugar quantity of PM was significantly ( p  &lt; .05) decreased by treatment at the same dose (3 kGy). Irradiation treatment induced small and not significant alterations ( p  &gt; .05) in crude protein, crud fat, and total sugar of PM. The chemical and physical parameters including; total acidity (TA), pH, volatile basic nitrogen (VBN), total soluble solids (TSS) (%, Brix), viscosity and color, which were elected as the indicators of quality, were all well within the recommended values for PM treated with 0, 3, 6 and 9 kGy. Sensory determination indicated no significant ( p  &gt; .05) alterations between irradiated samples and non-irradiated samples of PM. Irradiation treatment at 3 kGy was considered as acceptable to be used for the preservation purpose of PM without modifying their quality properties.

Efficiency of post-preparation treatment by gamma radiation to guarantee quality properties of plum molasses