Abstract
The effect of gamma radiation on the shelf life extension of Bananas was studied. Bananas were treated with three gamma radiation doses of 0.30k Gy; 0.40k Gy and 0.50k Gy for 5 mins respectively and stored in a dry place under room conditions (25±2°C/ 80± 5% RH). The physical conditions of the radiation treated and control bananas were observed at every 2 days interval for their organoleptic properties till spoilage. The control bananas ripened within 6 days while the gamma irradiated bananas ripened within 26 days, indicating that the shelf life of banana was extended by 20 days thereby delaying banana ripening. The nutrient contents as well as some important physico-chemical parameters of the irradiated Bananas and the control Bananas were analyzed quantitatively at an interval of 2-4 days throughout the experimental period. A minor decrease in the ascorbic acid content was the only adverse effects observed in irradiated bananas and no other major changes occured in nutritional and organoleptic qualities and the chemical constituents of banana is maintained. A taste-testing panel of 16 panelists determined the acceptability of the fruit. The scores given by the panelists were statistically analyzed and the treated bananas were found to be acceptable up to 26 days at room temperature whereas in the case of control the fruits were spoiled within 6 days. Thus, radiation can be used for the shelf life extension of Bananas and is not harmful to health. Key words: Banana, gamma-irradiation, shelf life extension. doi: 10.3329/jbs.v15i0.2202 J. bio-sci. 15: 47-53, 2007
Abstract from the paper’s OpenAlex record, shown for indexing and research. Copyright remains with the authors or the publisher. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 4
Claim · model-written summary
Irradiated bananas ripened in 26 days compared with 6 days for controls, extending shelf life by 20 days.
Verbatim
e0“The control bananas ripened within 6 days while the gamma irradiated bananas ripened within 26 days, indicating that the shelf life of banana was extended by 20 days thereby delaying banana ripening.”
Claim · model-written summary
Irradiated bananas had a minor decline in ascorbic acid content.
Not reportedComparator
Verbatim
e0“A minor decrease in the ascorbic acid content was the only adverse effects observed in irradiated bananas”
Claim · model-written summary
Irradiation caused no other major nutritional or organoleptic changes.
- Taxon
- bananae0
- Treatment
- gamma radiationt0
- Outcome
- nutritional and organoleptic qualities and the chemical constituentse0
- Direction
- no other major changese0
Not reportedComparator
Verbatim
e0“no other major changes occured in nutritional and organoleptic qualities and the chemical constituents of banana is maintained.”
t0“Shelf Life Extension of Banana (Musa sapientum) by Gamma Radiation”
Claim · model-written summary
Panelists found treated bananas acceptable up to 26 days, compared with spoilage of controls within six days.
- Taxon
- Bananat0
- Treatment
- treated bananase0
- Outcome
- acceptablee0
- Value
- 26 dayse0
- Comparator
- controle0
- Setting
- room temperaturee0
Not reportedDirection
Verbatim
e0“the treated bananas were found to be acceptable up to 26 days at room temperature whereas in the case of control the fruits were spoiled within 6 days.”
t0“Shelf Life Extension of Banana (Musa sapientum) by Gamma Radiation”
The same questions in other papers
radiation · quality: phytochemicals · MusaPositive and negative results
1 in the opposite direction
- positive
radiation · quality: postharvest · MusaPositive and negative results
4 papers in the same direction as this paper · 1 in the opposite direction
- no effect
- positive
- positive
2 papers more in this group
See all 6 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.