Effect of gamma irradiation and refrigeration on extending shelf-life of gherkin (Cucumis anguria L.)

Abstract

An experiment on gherkin (Cucumis anguria L.) was carried out at Post Harvest Technology Laboratory and Department of Horticulture, College of Agriculture, Rajendranagar, Hyderabad to study the effect of gamma irradiation and refrigeration with reference to shelf-life and quality. Benzyl adenine (BA) 50 ppm treated gherkin fruits were irradiated with different doses (0.1, 0.2, 0.3, 0.4, 0.5 and 0.6 kGy) of gamma rays and were kept in 100 gauge polythene bags of 0.25 per cent ventilation and stored at low temperature (10oC). The studies revealed that irradiation dose at 0.2 kGy recorded lower PLW and per cent of spoilage. The shelf-life was extended for 4 days when compared to control (BA 50 ppm treated fruits packed in 100 gauge polythene bag with 0.25 per cent ventilation without irradiation). The fruits of 0.2 kGy treatment were free from spoilage and retained good quality (TSS, titratable acidity, total sugars and ascorbic acid) and higher organoleptic score with a maximum shelf-life of 25.50 days.