African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Alphonso mango conservation through exposure to gamma radiation

M. K. Yadav*
  • M. K. Yadav*
  • Department of Horticulture, N. M. College of Agriculture, Navsari Agricultural University, Dandi Road, Navsari 396450,
  • Search for this author on:
  • Google Scholar
N. L. Patel
  • N. L. Patel
  • Department of Fruit Science, ASPEE College of Horticulture and Forestry, Navsari Agricultural University, Dandi Road, Navsari 396450, India.
  • Search for this author on:
  • Google Scholar
D. P. Patel
  • D. P. Patel
  • Department of Natural Resource Management, College of Forestry, Navsari Agricultural University, Dandi Road, Navsari 396450, India.
  • Search for this author on:
  • Google Scholar
Kirtibardhan
  • Kirtibardhan
  • Department of Natural Resource Management, College of Forestry, Navsari Agricultural University, Dandi Road, Navsari 396450, India.
  • Search for this author on:
  • Google Scholar
M. R. Parmar
  • M. R. Parmar
  • Department of Agroforestry, College of Forestry, Navsari Agricultural University, Dandi Road, Navsari 396450, India.
  • Search for this author on:
  • Google Scholar


  •  Received: 01 December 2014
  •  Accepted: 27 January 2015
  •  Published: 30 March 2015

Abstract

Dispensation of fresh produce especially fruits through radiation, involves exposure to short wave energy to achieve a specific purpose viz. reduce the weight loss and extend the ripening. An experiment was carried out to study the effect of irradiation and storage conditions in Alphonso mango on physiological weight loss and ripening. The experiment was laid out in completely randomized block design with factorial concept with three repetitions. The fruits were exposed to gamma radiation for different doses from the source of 60Co at Board of Radiation and Isotope Technology, Bhabha Atomic Research Centre, Mumbai. There were sixteen treatment combinations of irradiation dose (I1 -0.00, I2 -0.20, I3 -0.40 and I4 -0.60 kGy) and storage temperature (S1-Ambient, S2-9°C, S3-12°C and S4-CA storage (12°C, O2 2%, CO2 3%). The data indicated that the fruits irradiated with 0.40 kGy gamma rays (I3) recorded significantly minimum percent reduction in physiological loss in weight and extended the ripening. Similar pattern was noted when fruits were kept at 9°C storage temperature. Combined effect of 0.40 kGy gamma rays irradiation and 9°C storage temperature (I3S2) also recorded maximum reduction in the physiological loss in weight and ripening percent throughout the storage period. 
 
Key words: Gamma rays, Mangifera indica L., postharvest, 60Co, refrigeration.

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

Back to Vol. 9 No. 3
Back to articles
SUBSCRIBE TO RSS
SUBMIT MANUSCRIPT
CONFERENCES