Onal-Ulusoy, BaranSen, YasinMutlu, Mehmet2024-07-052024-07-052019110023-64381096-112710.1016/j.lwt.2019.1085492-s2.0-85071879278https://doi.org/10.1016/j.lwt.2019.108549https://hdl.handle.net/20.500.14411/3465ONAL-ULUSOY, BARAN/0000-0003-3845-2515In this study, physicochemical parameters of hazelnuts after atmospheric-pressure (AP:air, 3000 L/h, 655 W, 25 kHz, 1.7 min) and low-pressure (LP:air, 25 Pa, 100 W, 13.56 MHz, 30 min) cold plasmas, and gamma irradiation (GMI:10 kGy, 10 min) treatments, and untreated and treated hazelnuts after accelerated storage for 30 days(60 degrees C) were investigated. All treatments significantly reduced moisture (26-47%), a(w) (16-48%), oil (13-15%), soluble phenolic content (SPC; 26-36%) and total tocopherols (TT; 8-38%) compared to untreated hazelnut (Control-1) while no significant changes determined between treatments and Control-1 in terms of L*a*b*, protein, total sugars (TS) and total phenolic compounds. However, TS of all treatments after storage were significantly increased (3.2-33%) while aw (7-27%) and TT (13-31%) of all treatments were significantly decreased compared to both Control-2 and before storage (p < 0.05). Among treatments, cold plasmas showed great potential for conservation of most tested parameters.eninfo:eu-repo/semantics/closedAccessNon-thermal food processingCorylus avellana L.PhenolicSugarStorageQuality Changes of Hazelnut Kernels Subjected To Different Cold Plasmas and Gamma Irradiation TreatmentsArticle116WOS:000491684900083