Feasibility of 60Co- Irradiation for Sterilization and Hypersaline Wastewater Reduction in Pickled Mustard Tuber Production

This study investigated the feasibility of enhancing the traditional salt-pickling process using Co-60-gamma irradiation to reduce the level of hypersaline wastewater discharge. Three key parameters, salinity level, irradiation dose, and storage time, were examined. A comprehensive analysis of 144 samples was conducted, including properties, nutrient content, nitrate and nitrite levels, microbial diversity, and associated costs. The findings revealed that optimal conditions involved a salinity level of 7%, an irradiation dose of 6 kGy, and a storage time of 4 months. The order of the parameters' impact on microbial diversity is as follows: storage time > irradiation dose > salinity. Implementing these optimal conditions resulted in a reduction of 1.50 tons of hypersaline wastewater discharge per ton of pickled mustard tuber product. However, it is important to note that the irradiated-pickled mustard tuber did not match the quality, flavor, and texture of conventionally pickled ones. Therefore, future efforts should focus on improving the quality of irradiated mustard tuber.