Shelf Life Extension of Banana (<i>Musa sapientum</i>) by Gamma Radiation

Abstract

The effect of gamma radiation on the shelf life extension of Bananas was studied. Bananas were treated with three gamma radiation doses of 0.30k Gy; 0.40k Gy and 0.50k Gy for 5 mins respectively and stored in a dry place under room conditions (25±2°C/ 80± 5% RH). The physical conditions of the radiation treated and control bananas were observed at every 2 days interval for their organoleptic properties till spoilage. The control bananas ripened within 6 days while the gamma irradiated bananas ripened within 26 days, indicating that t he shelf life of banana was extended by 20 days thereby delaying banana ripening. The nutrient contents as well as some important physico-chemical parameters of the irradiated Bananas and the control Bananas were analyzed quantitatively at an interval of 2-4 days throughout the experimental period. A minor decrease in the ascorbic acid content was the only adverse effects observed in irradiated bananas and no other major changes occured in nutritional and organoleptic qualities and the chemical constituents of banana is maintained. A taste-testing panel of 16 panelists determined the acceptability of the fruit. The scores given by the panelists were statistically analyzed and the treated bananas were found to be acceptable up to 26 days at room temperature whereas in the case of control the fruits were spoiled within 6 days. Thus, radiation can be used for the shelf life extension of Bananas and is not harmful to health.

Effects of electron beam irradiation on the quality of star apple fruits (Chrysophyllum cainito)

“…Ascorbic acid content decreased with the increase of dose and storage time but it was not significant difference among all samples at the same time. The result was similar with the results of Zaman, Paul, Alam, Ibrahim, & Hassan (2007) reported that ascorbic acid content of irradiated bananas at dose lower than one kGy was not significant difference among all samples. Zhang, Deng, Fu, & Weng (2014) reported the same results on ascorbic acid content of Shatang mandarin that was not significant difference among treated groups and the control until 30 d at 4 º C after using gamma irradiation and refrigerated storage.…”

Effect of X-ray irradiation on the physical and chemical quality of America red globe grape

“…From the whole distribution of weight loss during storage, grapes irradiated at 0.2 kGy showed a slightly lower result from others (except grapes irradiated at 0.4 kGy on day 7), but there was no statistical difference. This result is in agreement with Zaman et al (2007) who found that there were no remarkable changes in the moisture contents of gamma irradiated bananas during the storage period. Whereas Al-Bachir (1999) reported that 'Baladi' grape irradiated at 0.5 kGy had weight loss higher than the control fruit after 4 weeks in storage period, but there was no difference in weight loss between control and irradiated 'Helwani' grape.…”

Pentocin MQ1: A Novel, Broad-Spectrum, Pore-Forming Bacteriocin From Lactobacillus pentosus CS2 With Quorum Sensing Regulatory Mechanism and Biopreservative Potential

“…Preserving fresh banana is quite challenging (Mohapatra et al, 2010 ). Various chemical and physical approaches are employed in the preservation of banana (Zaman et al, 2007 ; Kudachikar et al, 2011 ; Mohapatra et al, 2011 ). However, consumer inclination toward foods containing biopreservatives and less chemical preservatives triggered the search for natural products that can be used for biopreservation (Barbosa et al, 2017 ).…”