Gamma irradiation has been proved to inhibit microbial growth, delay ripening and extend the shelf life of fruits and vegetables. The present investigation was undertaken to evaluate the effectiveness of gamma radiation on extending the shelf life of tomatoes. Tomatoes were treated with gamma radiation doses of 0.5, 0.75, 1.0, 1.5, 2.0, 3.0 and 4.0 kGy. Shelf life of unirradiated and irradiated tomatoes was evaluated under ambient (temp. 25±2°C) and refrigerated (temp. 4±1°C) storage conditions to determine the optimum dose for control of rotting. Gamma irradiation at 0.75 to 1.0 kGy was effective in reducing rotting and enhancing the shelf life of tomatoes. Gamma irradiation treatment resulted in significant decrease in microbial load and decay of tomatoes both under ambient and refrigerated conditions. Radiation doses of 0.75 to 1.0 kGy did not affect the quality parameters of tomatoes like pectin, titratable acidity, pH, anthocyanin content and sensory attributes. The study indicates that irradiation at 0.75-1.0 kGy can improve the shelf life of tomatoes without adverse effects on quality and sensory attributes.
Published in | Radiation Science and Technology (Volume 2, Issue 2) |
DOI | 10.11648/j.rst.20160202.12 |
Page(s) | 17-24 |
Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
Copyright |
Copyright © The Author(s), 2016. Published by Science Publishing Group |
Tomatoes, Gamma Radiation, Shelf Life, Storage
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APA Style
Antaryami Singh, Durgeshwer Singh, Rita Singh. (2016). Shelf Life Extension of Tomatoes by Gamma Radiation. Radiation Science and Technology, 2(2), 17-24. https://doi.org/10.11648/j.rst.20160202.12
ACS Style
Antaryami Singh; Durgeshwer Singh; Rita Singh. Shelf Life Extension of Tomatoes by Gamma Radiation. Radiat. Sci. Technol. 2016, 2(2), 17-24. doi: 10.11648/j.rst.20160202.12
@article{10.11648/j.rst.20160202.12, author = {Antaryami Singh and Durgeshwer Singh and Rita Singh}, title = {Shelf Life Extension of Tomatoes by Gamma Radiation}, journal = {Radiation Science and Technology}, volume = {2}, number = {2}, pages = {17-24}, doi = {10.11648/j.rst.20160202.12}, url = {https://doi.org/10.11648/j.rst.20160202.12}, eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.rst.20160202.12}, abstract = {Gamma irradiation has been proved to inhibit microbial growth, delay ripening and extend the shelf life of fruits and vegetables. The present investigation was undertaken to evaluate the effectiveness of gamma radiation on extending the shelf life of tomatoes. Tomatoes were treated with gamma radiation doses of 0.5, 0.75, 1.0, 1.5, 2.0, 3.0 and 4.0 kGy. Shelf life of unirradiated and irradiated tomatoes was evaluated under ambient (temp. 25±2°C) and refrigerated (temp. 4±1°C) storage conditions to determine the optimum dose for control of rotting. Gamma irradiation at 0.75 to 1.0 kGy was effective in reducing rotting and enhancing the shelf life of tomatoes. Gamma irradiation treatment resulted in significant decrease in microbial load and decay of tomatoes both under ambient and refrigerated conditions. Radiation doses of 0.75 to 1.0 kGy did not affect the quality parameters of tomatoes like pectin, titratable acidity, pH, anthocyanin content and sensory attributes. The study indicates that irradiation at 0.75-1.0 kGy can improve the shelf life of tomatoes without adverse effects on quality and sensory attributes.}, year = {2016} }
TY - JOUR T1 - Shelf Life Extension of Tomatoes by Gamma Radiation AU - Antaryami Singh AU - Durgeshwer Singh AU - Rita Singh Y1 - 2016/11/03 PY - 2016 N1 - https://doi.org/10.11648/j.rst.20160202.12 DO - 10.11648/j.rst.20160202.12 T2 - Radiation Science and Technology JF - Radiation Science and Technology JO - Radiation Science and Technology SP - 17 EP - 24 PB - Science Publishing Group SN - 2575-5943 UR - https://doi.org/10.11648/j.rst.20160202.12 AB - Gamma irradiation has been proved to inhibit microbial growth, delay ripening and extend the shelf life of fruits and vegetables. The present investigation was undertaken to evaluate the effectiveness of gamma radiation on extending the shelf life of tomatoes. Tomatoes were treated with gamma radiation doses of 0.5, 0.75, 1.0, 1.5, 2.0, 3.0 and 4.0 kGy. Shelf life of unirradiated and irradiated tomatoes was evaluated under ambient (temp. 25±2°C) and refrigerated (temp. 4±1°C) storage conditions to determine the optimum dose for control of rotting. Gamma irradiation at 0.75 to 1.0 kGy was effective in reducing rotting and enhancing the shelf life of tomatoes. Gamma irradiation treatment resulted in significant decrease in microbial load and decay of tomatoes both under ambient and refrigerated conditions. Radiation doses of 0.75 to 1.0 kGy did not affect the quality parameters of tomatoes like pectin, titratable acidity, pH, anthocyanin content and sensory attributes. The study indicates that irradiation at 0.75-1.0 kGy can improve the shelf life of tomatoes without adverse effects on quality and sensory attributes. VL - 2 IS - 2 ER -