scholarly journals Shelf Life Extension of Banana (Musa sapientum) by Gamma Radiation

1970 ◽  
Vol 15 ◽  
pp. 47-53 ◽  
Author(s):  
W Zaman ◽  
D Paul ◽  
K Alam ◽  
M Ibrahim ◽  
Parvez Hassan
Keyword(s):  
Gamma Radiation ◽  
Shelf Life ◽  
Chemical Constituents ◽  
Ascorbic Acid Content ◽  
Experimental Period ◽  
Life Extension ◽  
Nutrient Contents ◽  
Shelf Life Extension ◽  
Gamma Irradiated ◽  
A Minor

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 (25±2°C/ 80± 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.  Key words: Banana, gamma-irradiation, shelf life extension.   doi: 10.3329/jbs.v15i0.2202 J. bio-sci. 15: 47-53, 2007

scholarly journals Gamma Irradiation Treatment of Cherry – Impact on Storage Quality, Decay Percentage and Post- Refrigeration Shelf-Life Extension

2015 ◽  
Vol 3 (1) ◽  
pp. 54-73 ◽  
Author(s):  
S Parveen ◽  
P. R Hussain ◽  
M. A Mir ◽  
F Shafi ◽  
S Darakshan ◽  
...  
Keyword(s):  
Gamma Irradiation ◽  
Shelf Life ◽  
Dose Range ◽  
Life Extension ◽  
Refrigerated Storage ◽  
Radiation Processing ◽  
Storage Quality ◽  
Shelf Life Extension ◽  
Ambient Storage ◽  
Gamma Irradiated

Present study was conducted to investigate the effect of gamma irradiation on storage quality and post refrigeration shelf-life extension of cherry. Two commercial varieties of cherry fruit (Misri and Double) after harvest at commercial maturity were gamma irradiated in the dose range of 0.3 -1.5 kGy followed by storage under ambient (temperature 25 ± 2 0C, RH 70%) and refrigerated (temperature 3 ± 1 0C, RH 80%) conditions. Among treatments, dose of 1.2 and 1.5 kGy effectively maintained the storage quality and significantly (p≤0.05) delayed the decay of the cherry varieties. In samples treated with dose of 1.2 and 1.5 kGy no decay was recorded up to 9 days of ambient storage. Under refrigerated conditions, cherry samples of control and those irradiated in the range of 0.3 – 0.9 kGy started decaying after 14 days of storage. No decay was observed in 1.2 and 1.5 kGy samples of both the varieties up to 28 days of refrigerated storage. The treatments of 1.2 and 1.5 kGy gave an extension of 6 days in shelf life of cherry varieties during post-refrigerated storage at 25 ± 2 0C, RH 70% following 28 days of refrigeration. Firmness comparison of treatments revealed that dose of 1.2 kGy was found to be better compared to 1.5 kGy due to decrease in firmness observed in cherry samples irradiated at 1.5 kGy. Thus, radiation processing of Kashmiri Cheries at 1.2 kGy can prove beneficial in facilitating the marketing of the fruit to distant places other than the local markets, thereby benefiting the growers.

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

2017 ◽  
Vol 71 ◽  
pp. 43-49 ◽  
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

Sensory acceptability of squid rings gamma irradiated for shelf-life extension

2017 ◽  
Vol 130 ◽  
pp. 359-361 ◽  
Author(s):  
Alejandra Tomac ◽  
María C. Cova ◽  
Patricia Narvaiz ◽  
María I. Yeannes
Keyword(s):  
Shelf Life ◽  
Life Extension ◽  
Sensory Acceptability ◽  
Shelf Life Extension ◽  
Gamma Irradiated ◽  
Squid Rings

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

2009 ◽  
Vol 78 (9) ◽  
pp. 791-795 ◽  
Author(s):  
R. Dhanya ◽  
B.B. Mishra ◽  
K.M. Khaleel ◽  
Abdul Jaleel Cheruth
Keyword(s):  
Gamma Radiation ◽  
Shelf Life ◽  
Curcuma Longa ◽  
Life Extension ◽  
Shelf Life Extension

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

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)

Sign in / Sign up

Export Citation Format

Share Document