Optimization of Irradiated Kiwi Fruit Properties Using Response Surface Methodology and Prediction with Neural Network and Regression Method

Application of ionizing radiation as a new method in the preservation of agricultural products has been introduced since 35 years ago. Gamma irradiation has been introduced as a new technique to preserve the foods. Kiwifruit cultivar (Hayward) has been used and the samples with 0(Control), 0.5, 1 and 2 kGy cobalt-60 were gamma irradiated then refrigerated at 3±1°C for aduration of 0, 30.60 and 90 days. In this study Response Surface Methodology and inputparameters consisted of irradiation dose and storage time for optimal conditions for storage ofirradiated kiwis were determined. Finally, using regression and neural network output prediction and response surface method were compared. The optimal conditions for storage of irradiated kiwis were determined. Theoptimum point for shelf-life, radiation dose, weight, color parameters L*, a* and b*, ascorbic acid content and pH value, were proposed respectively, (two months, 1 kGy, 48.13 and 45.86,11.03 and 12.79, 29.916, 3.2545). By increasing storage time and radiation dose, the weight of stored samples reduced. By increasing irradiation dose and duration of storage a* parameter decreased. By increasing irradiation dose also the b* parameter reduced but by increased storage time, L* increased. Similarly, by increasing storage time and radiation dose, pH value increased and ascorbic acid content reduced. The neural network and regression analysis have been employed to predict the changes in color, weight, pH value and ascorbic acid content