Impact of Low Doses of Gamma Irradiation on Off-Season Guava at Ambient Storage Condition

Storage Stability Assessment of Indigenous Guava Fruits (Psidium guajava L.) cv. “Gola” in Response to γ-Irradiation

“…This could be because gamma irradiation modifies the ripening-induced enzymes including lyase, polygalacturonase, pectin methyl esterase, and rhamnogalacturonase, which are responsible for the synthesis of cell wall and thus possess the firmness of irradiated fruit [54]. The current research's findings regarding the firmness of guava fruits stored under irradiation treatment were also in accordance with the investigations of Sau et al [55] and Mendes et al [56], who produced the similar results while studying the effect of low doses of gamma irradiation upon off-season guavas and cherry tomatoes, respectively. Data analysis for the current research work showed that all the fruit samples significantly lost weight during storage at ambient conditions till the 20 th day.…”

“…Therefore, the reduction in weight loss would also aid in impeding the postharvest quality decline in guava fruits. An effective decrease in weight loss during storage was also found by different researchers while studying the impact of gamma irradiation upon a variety of fruits including; peaches [57], off-season guavas [55], strawberries [58], apple [27], and raspberries [59].…”

Effects of electron beam irradiation on the quality of star apple fruits (Chrysophyllum cainito)

“…For example, mango treated at dose of 0.45 kGy by gamma ray to reduce the development of pathogen without damage of nutrient (Dionísio, Gomes, & Oetterer, 2009;Santos, Lin, da Silva, & de Oliveira, 2015). Gamma ray irradiation at dose of 0.2 kGy can extend the shelf life of guava (Sau, Datta, Sarkar, & Sarkar, 2018). The combination of sodium-dichloroisocyanurate (NaDCC) and gamma radiation can be applied to preserve postharvest paprika (Yoonet al, 2014).…”