Evaluation of Physiological and Orgaleptic Properties of Mango cv. Kesar as Influenced by Ionizing Radiation and Storage Temperature

Abstract

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).

Alphonso mango conservation through exposure to gamma radiation

“…Fruits were weighted on first day of treatment and subsequently their weight was recorded at six day interval up to the end of shelf life. The physiological loss in weight (PLW) was expressed in percentage and calculated as proposed by Yadav et al (2013a).…”

“…Mango is generally harvested when physiologically mature and ripen under suitable conditions of air temperature and humidity. Therefore, if freshly harvested fruit is allowed to ripen at normal ambient conditions (this can vary between 22-32°C and 40 -65% RH), ripening processes increase rapidly within the week (Yadav et al, 2013a).…”

Response to radiation and storage temperature on quarantine pests of alphonso mango

“…Irradiations was also found to inhibit the development stages of mango fruit fly and the melon fly (Dacus cucurbitae, coquillot) commonly found infesting mango. Irradiation disinfestations of mangoes were found to be superior to more conventional methods of disinfestations, such as ethylene dibromide fumigation or vapour heat treatment (Yadav et al, 2013). Irradiations are a physical process for the treatment of foods akin to conventional process like heating or freezing.…”

Exposure of Medium Dose Gamma Rays and Storage Conditions Influenced the Weight Loss and Ripening of Alphonso Mango

“…The significantly minimum reduction in PLW of mango fruits subjected to irradiation and stored at various temperatures i.e. at 9 0 C and 12 0 C and in CA (12 0 C) might be due to the mutual complementary effect of irradiation and low temperature (Yadav et al, 2013a).…”

“…PLW % = W1 -W2/ W1 X 100, Where, W1 = initial weight and W2 =final weight (Yadav et al, 2013a). The ripening was measured by the number of fruits having change in colour from greenish to yellow and soft in texture were counted at six day intervals up to eating ripeness and expressed in percentage over total number of fruits taken for study.…”