Abstract
In this study, we investigated the effects of X-ray irradiation, a nonthermal alternative, at doses of 0, 150, 400, 600, and 1000 Gy, for extending the shelf life of postharvest tomatoes (Solanum lycopersicum). X-ray irradiation significantly reduced microbial load and decay, extending the shelf life of tomatoes by ∼10 days without adversely affecting their quality and biochemical attributes. Additionally, X-ray irradiation maintained consistent levels of total soluble solids, titratable acidity, and pH across all tested doses. Further, X-ray irradiation mitigated weight loss significantly, particularly in the 600 and 1000 Gy groups, compared to that in non-irradiated controls. X-ray irradiation influenced pigment accumulation during the initial storage phase; however, this effect was not sustained throughout the storage period. Dosimetry analysis revealed the efficacy of irradiation even in the lowest layer of stacked tomato boxes, indicating that the application of X-ray irradiation in commercial settings would be practical and effective. Evaluation of detection methods for X-ray irradiation revealed thermoluminescence analysis as a more reliable method, especially at doses >400 Gy. Thus, X-ray irradiation is an effective method for extending the shelf life and maintaining the quality of tomatoes, with significant commercial implications for food safety and preservation.
Published Version
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