Abstract
AbThe influence of UV-C radiation and garlic extract on the shelf life and storage of tomatoes (Lycopersicum esculentum L. cv. Arka Rakshak) was investigated in this study. Fresh tomatoes were subjected to four treatments: control (untreated), UV-C (1.2 kJ/m²), garlic (10% w/v aqueous extract), and UV-C (1.2 kJ/m²) + garlic (10% w/v aqueous extract). The treated tomatoes were preserved at 4°C for 14 days, and their physical, chemical, and microbial properties were analyzed at 0, 3, 7, and 14 days. The combination of UV-C and garlic treatments lowered the loss of firmness, maintained color, and minimized weight loss. The UV-C treatment enhanced the initial lycopene and total phenolic content, while the combination treatment showed the best retention of these bioactive compounds during storage. The garlic treatment contributed to the antimicrobial activity, and the combination treatment significantly (p < 0.05) reduced the total plate count and yeast and mold count compared to the control. Pathogenic bacteria were not detected in the samples throughout the storage period. The results demonstrate the potential of UV-C radiation and garlic extract as natural preservatives for improving the shelf life. The combination treatment can be an effective approach to reduce post-harvest losses and ensure the safety and nutritional value of the produce.stract
Published Version
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