Irradiation of Mangoes. I. Radiation-induced Delay in Ripening of Alphonso Mangoes
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 31, Issue 6, pages 863–869, November 1966
How to Cite
DHARKAR, S. D., SAVAGAON, K. A., SRIRANGARAJAN, A. N. and SREENIVASAN, A. (1966), Irradiation of Mangoes. I. Radiation-induced Delay in Ripening of Alphonso Mangoes. Journal of Food Science, 31: 863–869. doi: 10.1111/j.1365-2621.1966.tb03262.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms. rec'd 4/11/66.
Extension of storage life of unripe and mature Alphonse mangoes could he achieved at an optimum dose of 25 krads when irradiated under air, nitrogen, or carbon dioxide. Nitrogen atmosphere during irradiation is of some advantage in minimizing changes in organoleptic quality, ascorbic acid, and carotenoids, and at the same time allowing the least spoilage of fruit. Judging from skin color and fruit firmness, a six-day delay in ripening could be expected in fruits irradiated with 25 krads under nitrogen or air. Radiation effect on fruit skin is more prominent in terms of inhibition in chlorophyll disappearance and earotenoid formation than in ripening changes in the meat of the fruit.