Effect of Irradiation process on mango

Abstract

Mango (Mangifera indica L.) is one of the choicest tropical fruit of the world and rightly designated as "King" of all fruits. It is a nutritionally important fruit being a good source of vitamin A, B and C and minerals. Post-harvest losses in mangoes have been estimated in the range of 25 to 40% from harvesting to consumption stage. Improved practices and preservation have a great impact on retaining mango fruit quality and on the supply chain. Nowadays food irradiation process is an engrained technology for the preservation of foods and food products. Three different kinds of ionizing radiation are applicable for food irradiation processes (Gamma-rays which is emitted from the radio-isotopes Cobalt-60 and Caesium-137, or electron beams and X-rays). Food irradiation can be considered an evolving technique that is capable of increasing the shelf-life, deferring the ripening and senescence of fruits, and thwart of microorganism activity along with insect infestation. Irradiated food is save for human health. This review article is focusing on irradiation effects on mango and the adoption of improved practices by the farmer for export besides that of food safety.

A comprehensive review on mango allergy: Clinical relevance, causative allergens, cross‐reactivity, influence of processing techniques, and management strategies

“…Notably, many researchers have forced on the inactivating microorganisms and endogenous enzymes for the purpose of fruit food preservation and conservation (Landl et al., 2010; Liu, Grauwet et al., 2014; Rawson et al., 2011; Tanzila Sultana et al., 2021). Ahmed et al.…”

Feasibility of 60Co-γ Irradiation for Sterilization and Hypersaline Wastewater Reduction in Pickled Mustard Tuber Production

“…9 Other studies have also shown that irradiation can improve the quality of fruits and vegetables such as pineapple, 10 grapes, 11 broccoli, and strawberry after harvest, 12 demonstrating that it is a safe and effective way to reduce the risk of foodborne illnesses and extend the shelf life of food products. 13 Among these irradiation sources, research has shown that 60…”

“…Food sterilization through irradiation has been practiced since 1956, when Dr. Charles Artandi (Ethion Inc.) pioneered the process . Sultana et al explored the potential of irradiation to extend the shelf life of mangoes, finding that exposing the fruit to γ-rays, X-rays, or electron beams could increase its shelf life, delay ripening, and prevent the growth of microorganisms and insect infestations. Kalaiselvan et al discovered that irradiation has minimal impact on the flavor, color, taste, and nutritional value of food .…”

“…Kalaiselvan et al discovered that irradiation has minimal impact on the flavor, color, taste, and nutritional value of food . Other studies have also shown that irradiation can improve the quality of fruits and vegetables such as pineapple, grapes, broccoli, and strawberry after harvest, demonstrating that it is a safe and effective way to reduce the risk of foodborne illnesses and extend the shelf life of food products …”