Gamma Irradiation on the Microbial Safety and Phytochemical Retention of Dehydrated Allium fistulosum

Abstract

Ensuring microbial safety while preserving nutritional and phytochemical quality is a critical challenge in the processing of dehydrated vegetables. This study evaluates the effect of gamma irradiation on microbial load reduction and phytochemical retention in dehydrated Allium fistulosum. A controlled experiment was conducted using graded doses of gamma irradiation applied to dehydrated samples to assess their impact on microbial safety, bioactive compound stability, and overall product quality. The results demonstrated that gamma irradiation effectively reduced microbial populations, including pathogenic and spoilage organisms, thereby significantly enhancing product safety and shelf stability. Moderate irradiation doses achieved optimal microbial decontamination without causing substantial degradation of key phytochemicals such as phenolic compounds and flavonoids. However, higher irradiation levels led to partial losses in sensitive bioactive constituents, indicating the importance of dose optimization. The treatment also maintained acceptable sensory and physical properties, suggesting its suitability for practical application in post-harvest processing. While analytical methods were employed to quantify microbial reduction and phytochemical changes, the primary focus remained on improving food safety and preserving nutritional quality in agricultural produce. The findings highlight gamma irradiation as an effective non-thermal preservation technique for dehydrated Allium fistulosum, offering a balance between microbial control and quality retention. This study contributes to sustainable agricultural and food systems by providing a practical approach to extend shelf life, reduce post-harvest losses, and ensure safe consumption of value-added vegetable products.