FFECT OF GAMMA IRRADIATION AND PACKAGING ON QUALITY AND SHELF LIFE OF MANGO

Abstract

Mango is a highly perishable fruit that has a short shelf life. The irradiation technology plays an important role in controlling the food spoilage by microorganism, and also enhances the shelf life. The irradiation treatment was carried out at Institute of Food and Radiation Biology, Bangladesh Atomic Energy Research Establishment, Ganakbari, Savar, Dhaka, while the parameters were studied at Postharvest Laboratory of Department of Horticulture, Sher-eBangla

Agricultural University. Mango fruits were treated with gamma irradiation of different doses i.e. Ra 0 : 0.00kGy, Ra 1 : 0.30kGy, Ra 2 : 0.50kGy, Ra 3 : 0.70kGy, Ra 4 : 1.00kGy; and stored in two postharvest packaging i.e., nonpackaging

(P 0 ) and packaging (P 1 ) with low-density polyethylene (LDPE). Results revealed that 0.70kGy irradiated fruits reduced percentage of weight loss, disease severity, delay ripening, prevented moisture loss (%) and maintained better quality in terms of titratable acidity (TA), total soluble solids (TSS), p H , ascorbic acid content, β-carotene content, and prolonged shelf life compared to other gamma irradiation treatment. Perforated LDPE bag (P 1 ) also increase the shelf life of mango and maintain better quality as irradiation. Therefore, 0.70kGy irradiated fruit stored in perforated LDPE polybag can be considered the most effective treatment in maintaining better quality and extending the shelf life of mangoes.