Effect of gamma irradiation on the physico-chemical and visual properties of mango (Mangifera indica L.), cv. ‘Dushehri’ and ‘Fazli’ stored at 20 °C |
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| Institution: | 1. Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata 700 032, India;2. Department of Zoology, University of Calcutta, 35 Ballygunge Circular Road, Kolkata 700 019, India;1. Department of Agricultural Engineering, Syiah Kuala University, Banda Aceh, Indonesia;2. Division of Agricultural Engineering, Department of Crop Science, University of Göttingen, Germany;3. Division of Quality of Plant Products, Department of Crop Science, University of Göttingen, Germany;4. Division of Product Knowledge - Quality of Animal Products, Department of Animal Science, University of Göttingen, Germany;1. Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, Volcani Center, P.O. Box 15159, HaMaccabim Road 68, Rishon LeZion, 7505101, Israel;2. Robert H. Smith, Faculty of Agriculture, Food and Environment, Rehovot, Israel;1. College of Horticulture, UHS Bagalkot, Bangalore, 587104, India;2. Division of Fruit Crops, ICAR-Indian Institute of Horticultural Research, Bengaluru, 560089, India;3. Division of Plant Physiology & Biochemistry, ICAR-IIHR, Bengaluru, 560089, India;4. Division of Biotechnology, ICAR-IIHR, Bengaluru, 560089, India;1. Postharvest Technology Program, School of Bioresources and Technology, King Mongkut''s University of Technology Thonburi, 126 Bangmod, Thungkru, Bangkok 10140, Thailand;2. Postharvest Technology Innovation Center, Commission of Higher Education, Bangkok 10400, Thailand;3. Faculty of Agriculture, Shizuoka University, 836 Ohya, Suruga-ku, Shizuoka 422-8529, Japan;1. School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China;2. Irradiation Preservation Technology Key Laboratory of Sichuan Province, Chengdu 610101, China |
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| Abstract: | The effect of γ-irradiation doses (0.3, 0.5, 0.7, 1.0, 6.0, 10.0 kGy) on different physico-chemical and visual properties of two Indian cultivars of mango, cv. ‘Dushehri’ and ‘Fazli’ was observed during storage at 20 °C for the evaluation of delayed ripening and extension of shelf-life. Visually all the irradiated fruit showed greener peel and lighter pulp throughout the storage, however, radiation injuries were present in ‘Dushehri’ treated with 6–10 kGy and in ‘Fazli’ with 1–10 kGy. Loss of fruit due to rotting was less in the irradiated samples, treated up to 1 kGy of both the cultivars. Irradiated fruit of both the cultivars at high doses (6–10 kGy) showed increased sugar content from 0 d, however, all the treated fruit registered a slower rate of increase of sugars with storage compared to the respective controls and those treated with the lower doses of 0.5 and 0.7 kGy attained peak sugar concentration later. Significant (p ≤ 0.05) textural deterioration could be detected immediately after irradiation, in ‘Dushehri’ at doses ≥1 kGy and in ‘Fazli’ at doses ≥0.7 kGy. However, low dose treated fruit (0.3–1 kGy) of both the cultivars softened at a considerably slower rate during storage and registered significantly greater fruit firmness (compression strength) throughout the storage period. Similarly, ‘Dushehri’ treated with 0.3–0.7 kGy and Fazli treated with 0.7 kGy registered significantly greater flesh firmness (shear strength). ‘Dushehri’ treated with 0.3–1 kGy and ‘Fazli’ with 0.5–1 kGy also registered significantly harder and tougher peel, as determined by puncture test, throughout the storage. Scanning electron microscopy (SEM) performed on 3rd and 2nd d of storage of ‘Dushehri’ and ‘Fazli’ respectively, revealed microstructural breakdown at and above 1 kGy in both cultivars. Cell separation could be observed in ‘Fazli’ even at 0.7 kGy. SEM also revealed that the control fruit were in a more advanced stage of ripening than the low dose treated fruit. The study showed the feasibility of low dose γ-irradiation on ‘Dushehri’ (0.3–0.7 kGy) and ‘Fazli’ (0.5 and 0.7 kGy) that induced useful delay in ripening and extension of shelf-life by a minimum of 3 and 4 d, respectively. |
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| Keywords: | Fruit irradiation Physical appearance Rotting Sugars Texture Scanning electron microscopy |
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