ABSTRACT

Chemicals are not used safely for the quality retention and optimum storage stability of foodstuff, due to residual problems. Food irradiation is a secure process and can effectively be used to suppress the infestation, sprouting, rate of respiration, and to increase the storage duration of perishable products. This research trial was conducted at Ayub Agricultural Research, Faisalabad, Pakistan. Mango samples of sensation variety were irradiated with three different doses by using a mark-IV irradiator installed at NIAB. Data regarding firmness, Brix, titratable acidity, pH, and Vitamin-C were calculated after a one-week interval. The mango samples were placed in cold storage where temperature and relative humidity were monitored regularly during the storage period 10°C and 85–90% relative humidity. The dose of 300 Gy showed better results as compared to the other two doses, i.e., 150 and 225 Gy due to the concentrated level of rays, however, the ray level higher than 300 imparted adverse effects. Irradiation technology can successfully be applied to improve the storage life and reduce post-harvest losses.

摘要

由于残留问题，不能安全地使用化学药品来保持食品的质量和最佳存储稳定性。食品辐照是一个安全的过程，可以有效地用于抑制侵扰，发芽，呼吸频率并增加易腐产品的存储时间。这项研究试验是在巴基斯坦费萨拉巴德的Ayub农业研究中心进行的。使用安装在NIAB上的mark-IV辐照器，以三种不同剂量辐照感官多样的芒果样品。在一周的间隔后，计算有关硬度，糖度，可滴定酸度，pH和维生素C的数据。芒果样品置于冷藏室中，在10°C和85-90％的相对湿度下定期监测温度和相对湿度。与其他两个剂量（即150和225 Gy）相比，300 Gy的剂量显示出更好的效果，这是由于射线的集中水平所致，但是，高于300的射线水平会产生不利影响。辐照技术可以成功地用于延长存储寿命并减少收获后的损失。