Radiation Science and Technology

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Shelf Life Extension of Tomatoes by Gamma Radiation

Received: 26 September 2016    Accepted: 20 October 2016    Published: 03 November 2016
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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.

DOI 10.11648/j.rst.20160202.12
Published in Radiation Science and Technology (Volume 2, Issue 2, November 2016)
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), 2024. Published by Science Publishing Group

Keywords

Tomatoes, Gamma Radiation, Shelf Life, Storage

References
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Author Information
  • Radiation Dosimetry and Processing Group, Defence Laboratory, Defence Research and Development Organization, Jodhpur, Rajasthan, India

  • Radiation Dosimetry and Processing Group, Defence Laboratory, Defence Research and Development Organization, Jodhpur, Rajasthan, India

  • Radiation Dosimetry and Processing Group, Defence Laboratory, Defence Research and Development Organization, Jodhpur, Rajasthan, India

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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

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    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

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    AMA 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

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  • @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://download.sciencepg.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}
    }
    

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  • 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  - 

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