Abstract
Radiation processing of fruits, involves exposure to short wave energy to achieve a specific purpose to maintain the physiological changes and sensory quality of the product. Fruits of Alphonso mango (Mangifera indica L.) exposed to gamma radiation (0.40 kGy) and stored at 9 °C, resulted in significant reduction in physiological loss in weight, reduced ripening, increased marketability, whereas, maximum scores on skin and pulp colour, texture, taste and overall acceptability were observed in 0.40 kGy gamma rays irradiated fruits stored at 12 °C. Suggestions are made for optimization of irradiation and storage temperature for maintaining marketable fruits of Alphonso mango during storage.
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