Effect of Storage, Waxing and Gamma Irradiation on the Quality of Kinnow Citrus reticulata Blanco

Inamullah Khan


Full Length Research Paper I Published October ,2019


Journal of Agricultural Science and Food Technology  Vol. 5 (8), pp.170-177.




The use of ionizing irradiation is the newest approach adopted to prevent the spread of regulated pests and has been demonstrated with no or little effect on the quality of foods. In the current study, we tested the secondary effect of waxing and gamma irradiation applied within the range for control of some quarantine pests on the sensorial and the physicochemical properties of Kinnow Citrus reticulata Blanco at the Nuclear Institute for Food and Agriculture (NIFA) Peshawar, Pakistan. Both waxed and non-waxed Kinnow were irradiated and then stored at room temperature 15°C±2, relative humidity RH60 ±5% for one month. The study showed no significant change in the biochemical and organoleptic properties of the Kinnow fruit at 0.5kGy dose of gamma radiation. Percentage of weight loss was increased with storage time for both waxed (F=121.04, P < 0.001) and non-waxed (F=58.96, P < 0.001) fruits. Minimum reduction in vitamin C content was recorded with increased storage time and irradiation. Increase in acidity and total soluble solids were also recorded in both irradiated and no-irradiated samples over 30 d storage time. No change in sensorial quality was observed in the irradiated fruits. Overall results revealed that irradiation up to 0.5kGy applied as phytosanitary treatment is safe. Fruit waxing followed by irradiation is effective in maintaining the sensory quality of Kinnow for at least 30 days storage period and therefore, recommended as an effective post-harvest technique for fresh fruits.


KeyWords:Export, Fruit waxing, Kinnow, Quarantine, Postharvest, Phytosanitary, Irradiation.


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