Combined effect of gamma radiation, hot water and sodium bicarbonate on quality and chemical constituents of stored mandarin fruits

Abstract

The combined effect of gamma radiation and both hot water and sodium carbonate on physiological decay and chemical constituents of stored mandarin fruits was investigated in this work. In this consideration, the studied fruits were gamma irradiated at doses of 0, 0.3, 0.6, 1.2 and 2.4 KGy. Then, the irradiated and non-irradiated fruits were treated either by hot water or sodium bicarbonate to examine their capacity to give a further maintenance and increasing shelf life or storage periods of mandarin. Treated and non-treated fruit samples were taken at intervals of 10 days and up to 60 days. Physiological decay, total acidity, vitamin C, total sugars and TSS were investigated during the different intervals. Gamma radiation treatments showed a promising effect for maintaining the studied fruits and retarding the development of decay. On the other hand, applying both hot water and sodium bicarbonate as a further combined treatments induced a powerful effect on delaying decay development, keeping the chemical constituents near to the normal level and in turn maximizing shelf life and storage periods of the fruits under investigation.