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DEVELOPMENT OF INDICES FOR SORTING IRANIAN PISTACHIO NUTS ACCORDING TO FLUORESCENCE
Author(s) -
FARSAIE A LI,
MCCLURE W. F.,
MONROE R. J.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb02540.x
Subject(s) - fluorescence , aflatoxin , excitation wavelength , excitation , sorting , analytical chemistry (journal) , chemistry , wavelength , food science , mathematics , chromatography , materials science , optics , optoelectronics , physics , algorithm , quantum mechanics
Study of the excitation and emission spectra of Iranian pistachio nuts was made in order to develop an index for sorting aflatoxin contaminated nuts. The method is based on previous work which discovered that nuts emitting bright‐greenish‐yellow (BGY) fluorescence under LW‐UV light had a high probability of aflatoxin contamination. Six different indices were tested; I 4 9 0 , I 4 9 0 I 4 7 0 , I 4 9 0 , I 4 2 0 , with excitation at 360 nm; and I 4 9 0 , I 4 9 0 I 4 5 0 , I 4 9 0 I 5 5 0 , with excitation at 420 nm (I = fluorescence intensity at indicated wavelengths). Tests clearly indicated that BGY fluorescent nuts can be separated from other nuts by electronic methods.