Shelf life extension of fresh turmeric (Curcuma longa L.) using gamma radiation

The effect of gamma radiation on the shelf life extension of Bananas was studied. Bananas were treated with three gamma radiation doses of 0.30k Gy; 0.40k Gy and 0.50k Gy for 5 mins respectively and stored in a dry place under room conditions (25Â±2Â°C/ 80Â± 5% RH). The physical conditions of the radiation treated and control bananas were observed at every 2 days interval for their organoleptic properties till spoilage. The control bananas ripened within 6 days while the gamma irradiated bananas ripened within 26 days, indicating that the shelf life of banana was extended by 20 days thereby delaying banana ripening. The nutrient contents as well as some important physico-chemical parameters of the irradiated Bananas and the control Bananas were analyzed quantitatively at an interval of 2-4 days throughout the experimental period. A minor decrease in the ascorbic acid content was the only adverse effects observed in irradiated bananas and no other major changes occured in nutritional and organoleptic qualities and the chemical constituents of banana is maintained. A taste-testing panel of 16 panelists determined the acceptability of the fruit. The scores given by the panelists were statistically analyzed and the treated bananas were found to be acceptable up to 26 days at room temperature whereas in the case of control the fruits were spoiled within 6 days. Thus, radiation can be used for the shelf life extension of Bananas and is not harmful to health. Â Key words: Banana, gamma-irradiation, shelf life extension. Â doi: 10.3329/jbs.v15i0.2202 J. bio-sci. 15: 47-53, 2007

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Effect of low-dose gamma radiation and active equilibrium modified atmosphere packaging on shelf life extension of fresh strawberry fruits

Food Packaging and Shelf Life ◽

10.1016/j.fpsl.2013.12.001 ◽

2014 ◽

Vol 1 (1) ◽

pp. 49-55 ◽

Cited By ~ 19

Author(s):

Mohammad Jouki ◽

Naimeh Khazaei

Keyword(s):

Gamma Radiation ◽

Shelf Life ◽

Low Dose ◽

Modified Atmosphere Packaging ◽

Life Extension ◽

Modified Atmosphere ◽

Shelf Life Extension

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Use of gamma radiation in sheep butter manufacturing process for shelf-life extension

International Dairy Journal ◽

10.1016/j.idairyj.2017.03.003 ◽

2017 ◽

Vol 71 ◽

pp. 43-49 ◽

Cited By ~ 1

Author(s):

Inês Carvalho Santos ◽

Joana Pinto ◽

Andreia I. Pimenta ◽

Joana Madureira ◽

Paula Matos ◽

...

Keyword(s):

Gamma Radiation ◽

Shelf Life ◽

Manufacturing Process ◽

Life Extension ◽

Shelf Life Extension

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Quality and shelf-life extension of refrigerated (4°C) Spotted snakehead (Channa punctata) using γ-radiation and food-grade preservative

Jahangirnagar University Journal of Biological Sciences ◽

10.3329/jujbs.v9i1-2.53702 ◽

2021 ◽

Vol 9 (1-2) ◽

pp. 1-12

Author(s):

Efat Ara Mou ◽

Md Enamul Haque ◽

Arzina Hossain ◽

Mahfuza Islam ◽

Md Kamruzzaman Munshi ◽

...

Keyword(s):

Gamma Radiation ◽

Shelf Life ◽

Microbiological Quality ◽

Storage Period ◽

Life Extension ◽

Potassium Sorbate ◽

Control Panel ◽

Channa Punctata ◽

Food Grade ◽

Shelf Life Extension

Investigations were carried out to evaluate the effect of gamma radiation (1.0 and 1.5 kGy) and food-grade preservative (2% potassium sorbate) on the shelf-life of refrigerated (4°C) Spotted snakehead, Channa punctata (Bloch, 1793). Quality assessments were evaluated by sensory (OS), chemical (TV), microbial (TBC and TCC) analyses. Based on control panel, OS was shown to be gradually decreased with the storage time. Irradiated and potassium sorbate treated samples were found acceptable (edible) up to 28 and 21 days, respectively of storage period. TV were lower in irradiated samples with dose of 1.5 kGy compared to other samples. Though microbial load of each of the irradiated samples were within the acceptable limits up to 28 days but 1.5 kGy dose was found more effective. Gamma radiation in combination with good refrigeration could be most effective treatment for the shelf-life extension and microbiological quality improvement for snakehead preservation. Moreover, this preservation technique may be applicable for other fish species to enhance food safety for public health issues. Jahangirnagar University J. Biol. Sci. 9(1 & 2): 1-12, 2020 (June & December)

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