African Journal of
Agricultural Research

  • Abbreviation: Afr. J. Agric. Res.
  • Language: English
  • ISSN: 1991-637X
  • DOI: 10.5897/AJAR
  • Start Year: 2006
  • Published Articles: 6849

Full Length Research Paper

Physico-chemical properties of irradiated fresh tomatoes

Rose Jumbe
  • Rose Jumbe
  • Tanzania Atomic Energy Commission, P. O. Box 1585, Dodoma, Tanzania.
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Rashid Suleiman
  • Rashid Suleiman
  • Department of Food Sciences and Agro-processing, Sokoine University of Agriculture, P. O. Box 3006, Chuo Kikuu Morogoro, Tanzania.
  • Google Scholar

  •  Received: 03 February 2023
  •  Accepted: 28 April 2023
  •  Published: 30 April 2024


This study aimed to evaluate the effect of various levels of gamma irradiation on the physico-chemical composition of fresh tomatoes. Tomato samples were irradiated in a Co-60 gamma irradiator and maintained at 25 ± 2°C storage conditions. The experiment was designed with five treatments of radiation dose (0, 0.5, 0.75 1.0, 1.5, and 2 kGy). Before irradiation, the initial composition of physico-chemical properties were analyzed (pH, TSS, TTA, moisture, Vitamin-C, lycopene, and β-carotene). The repeated analysis of the physico-chemical properties of tomato fruits was done after 7, 14, 21 and 28 days. The results showed a significant difference between non-irradiated and irradiated tomatoes in vitamin-C and lycopene content. No significant differences for pH, moisture, TSS, acidity and β-carotene were noted. The observation shows that vitamin C in tomatoes is affected by irradiation dose with respect to storage time, while maintaining most of the physico-chemical composition; hence, the technology of radiation was effective in preserving the nutritional composition of tomatoes.

Key words: Physico-chemical analysis, Gamma irradiation, storage period, tomato.