Radiation processing of fruits involves exposure to short wave energy to achieve a specific purpose to maintain the physiological changes and sensory quality of the product. The effect of gamma irradiation and storage temperature on physiological changes and organoleptic properties of mango fruit var. Kesar was studied. The fruits were exposed to gamma radiation at different doses i.e. 0.00kGy, 0.20kGy, 0.40kGy and 0.60kGy from the radio isotope C storage temperature with 90% RH recorded maximum reduction in physiological loss in weight and reduced ripening. The minimum physiological loss in weight and ripening and highest marketability of fruits was recorded from fruits irradiated with 0.40kGy gamma rays and stored at 12 o C storage temperature with 90 RH including maximum scores on skin colour, pulp colour, texture, taste and overall acceptability at the end of shelf life (41.43 days).
Application of food irradiation for sanitary and phytosanitary purposes to ensure food safety and quality and facilitate international trade, including quarantine measures related to fresh products. The irradiation technique is now emerging as a demanding tool for controlling insect-pests. This technique has been a successful tool against a number of pest species. In this regard, the study was conducted to evaluate four (0.00, 0.20, 0.40 and 0.60 kGy) gamma irradiation doses and similar storage temperature (Ambient, 9 and 12°C and CA storage at 12°C) against the quarantine pests of alphonso mango fruit. The fruits were exposed to gamma radiation for different doses from the source of 60 Co. The two year studies revealed that there were no stone weevil and fruit fly incidence in any treatment (gamma irradiation or storage temperature) during study, except unirradiated fruits stored at ambient temperature; recorded fruit fly infestation.
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