Sugarcane juice was subjected following treatments viz. pasteurization at 808C for 10 min ? chemical treatments (KMS @ 150 ppm and citric acid @ 0.05%); pasteurization at 808C for 10 min ? chemical treatments (KMS @ 150 ppm and citric acid @ 0.05%) ? sterilization at 808C for 20 min. All the samples were packed in glass bottles, polyethylene Tetrapthelate (PET) bottles and low density polyethylene pouches (LDPE) and then irradiated at 0.25, 0.5 and 1.0 kGy and stored for 90 days at room and low temperature. Non-irradiated samples were taken as control. On treatment moisture content, ascorbic acid, viable bacterial count and viable yeast and mold count were decreased significantly (P [ 0.05) where as no significant effect was observed on reducing and total sugars in cane juice. Among the three packaging material used glass and PET was found to be at par in increasing the shelf life of sugarcane juice in comparison to LDPE pouches. On storage, ascorbic acid and total sugars were decreased significantly (P [ 0.05). Moisture content, viable bacterial count and viable yeast mold count were increased on storage. Irradiation and packaging material statistically showed no significant differences on organoleptic properties of juice but storage showed changes in sensory scores. Among all the treatments pasteurization at 808C for 10 min ? chemical treatments (KMS @ 150 ppm and citric acid @ 0.05%) ? sterilization at 808C for 20 min was found to be best in maintain the shelf life of juice up to 60 days at room temperature and 90 days at low temperature with 1.0 kGy irradiation doses. Among glass bottles, PET bottles and LDPE pouches, glass and PET were found to be best in maintaining the quality of juice.

Jaggery was packed in low density polyethylene (LDPE) pouches and paper bags and subjected to irradiation at 3, 5 and 7 kGy. Irradiated and non irradiated samples were stored at room temperature up to 90 days. Effect of irradiation and packaging was found to be statistically non significant (P [ 0.05) on reducing sugars, sucrose, viable bacterial, yeast and mold count and organoleptic properties of jaggery except that of moisture content which showed a significant increase (P [ 0.05) on irradiation in jaggery. On the other hand, during storage moisture content, reducing sugars, viable bacterial count and yeast and mold count were found to be increased significantly (P [ 0.05) in jaggery. Decrease in sucrose content was observed during storage. No significant changes (P [ 0.05) were noticed in scores for colour, taste, flavor, texture and overall acceptability during storage period. Jaggery irradiated at 7.0 kGy stored in low density polyethylene (LDPE) pouches was found to be best till the end of the storage period when compared to 3 and 5 kGy treated samples.