RADIATION OR WAXING EFFECT ON SHELF LIFE OF GUAVA FRUIT

Mohammad Wahid，

Mohammad Naseem Khan，

Bukhtiar Hussain，

Abdus Sattar

Nuclear Science and Techniques

Vol.4, No.1

pp.61-64

Published in print 01 Feb 1993

30200

Red and white guavas were treated with wax emulsion or irradiation (0.25—2.0 kGy) and kept for 12 days at room temperature. Initiation of rot attack occurred after 3 days which increased significantly during further storage. In the waxed fruits rottage, weight loss and vitamin loss were significantly less than controls and irradiated ones. Sensory scores decreased with storage time and they ranged 3.7—4.5, 2.1—3.9 and 2.3—2.7 in waxed, radiated and untreated controls respectively, after 12 days storage. Waxing was found to increase the shelf life of this fruit for 3—4 d while irradiation exhibited no beneficial effects.

GuavaRadiationWaxingRottageSensory evaluationExtension of shelf life

REFERENCES

[1]

Sommer N F, Maxie E C. Food irradiation. Vienna: IAEA, 1966, 635.

[2]

Naqvi M H, Mohyuddin M, Jamil M et al. The Nucleus, 1974, 11: 31.

[3]

Javid M, Chaudry A S, Hussain B et al. Sarhad J Agric, 1987, 3: 51.

[4]

Ahmad M, Khan I. Plant Food for Human Nutri, 1987, 37: 47.

[5]

Farooqi W A, Hall E G. Austri J Exp Agri & Anim Husb, 1973, 13: 200.

[6]

Srivastava H C, Kapur N S, Dalal V B. Food Sci (India), 1962, 2: 244.

[7]

Ahmad M, Naqvi M H, Hussain A et al. The Philippine J Sci, 1973, 101: 71.

[8]

Association of Official Analytical Chemists. Official methods of analysis. 14th ed. Washington, D C, 1984.

[9]

Larmond E. Methods for sensory evaluation of food. Canada Deptt of Agri Publ No.1284, 1977.

[10]

Little T M, Hills F J. Statistical methods in agricultural res. Agri Ext Univ of California, 1972. 75.