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     Current Research Journal of Biological Sciences


Effect of Gamma Radiation on Tomato Quality during Storage and Processing

Mawahib Y. Adam, Hind A. Elbashir and Abdel Halim. R. Ahmed
Food Research Center, Khartoum North, Shambat, Sudan
Current Research Journal of Biological Sciences  2014  1:20-25
http://dx.doi.org/10.19026/crjbs.6.5493  |  © The Author(s) 2014
Received: June 22, 2013  |  Accepted: July 08, 2013  |  Published: January 20, 2014

Abstract

Fruits of two tomato cultivars Amani and Beto86 were exposed to gamma rays doses of 0.25, 0.50 and 1.00 KGy at mature green stage during 2010\2011 season to delay their ripening period and hence extend their shelf life. Tomato fruits were stored at 15±1°C (85-90% R.H) and examined for physiological and physicochemical changes during storage period. Organoleptic qualities were made for Beto86 tomato paste and fresh slices prepared from Amani tomato cultivar. Irradiation treatments doubled the shelf life of tomato fruits in both cultivars. Gamma radiation treatment at all doses has decreased significantly (p≤0.05) the weight loss, respiration rate and delay the softening of tomato fruits in both cultivars. The maximum level of ascorbic acid, total soluble solids and total sugars was reached in more time with irradiated fruits compared to untreated fruits. No significant difference was observed in tomato paste made from Beto 86 and fresh tomato slices prepared from Amani fruits among the treated fruits in terms of color, texture, taste and flavor and over all acceptability.

Keywords:

Cultivars, irradiation, processing, quality, storage, tomato,


References


Competing interests

The authors have no competing interests.

Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Copyright

The authors have no competing interests.

ISSN (Online):  2041-0778
ISSN (Print):   2041-076X
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