Comparative effect of ethylene oxide and gamma irradiation on the chemical, sensory and microbial quality of ginger, cinnamon, fennel and fenugreek

The effect of gamma irradiation and ethylene oxide fumigation on the microbiological and sensory properties and on the volatile oil content of ground cinnamon, ginger and fennel as well as on the sensory properties of fenugreek were investigated. It was found that for cinnamon and ginger a 6 kGy dose, for fennel 6-10 kGy and for fenugreek 6-8 kGy dose were equal in microbial effects to the commercially established fumigation process. No significant change in the volatile oil contents of the fumigated or irradiated cinnamon and fennel has been observed. Between the untreated, irradiated or fumigated spices no major differences in sensory properties were found. (author) 13 refs.; 1 fig.; 5 tabs