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Effects on the Quality of Fresh Cucumber (cucumis Sativas L.) Treated with Ionizing, Non-ionizing Radiations and Their Combined Treatments

M. Abdul Bari
Insect Biotechnology Division, Institute of Food and Radiation Biology Bangladesh Atomic Energy Commission Dhaka 1349, Bangladesh.

Shakil A. Khan
Insect Biotechnology Division, Institute of Food and Radiation Biology Bangladesh Atomic Energy Commission Dhaka 1349, Bangladesh.

Abstract/ Executive Summary:

Postharvest loss of fresh produces is one of the major concerns in many countries, specially where climate is hot and humid. Ionizing radiation is used as phytosanitary treatment (PI) for many fresh produces. However, some variety of fresh produces can not tolerate high ionizing radiation dose which is required for PI treatment. We evaluated the possibility of using non-ionizing radiation alone or in combination with ionizing radiation for fresh cucumbers to minimize post-harvest loss. Gamma radiation of 100 Gy, Microwaves generated from 180 watt for 10 seconds, and their combined effects on cucumbers were analyzed. External colour, firmness and percent storage loss of treated cucumbers were compared with untreated control group. External colour analysis of L*a*b* parameters showed a gradual increase of L* (lightness) and b* (blue to yellow) with the storage time. We did not observe any significant changes of L* and b* values between the treated and untreated cucumbers. However, values of a* (green to red) were changed significantly (p=0.0001). During the 15-day storage period we did not observe any significant differences of firmness of cucumber among the treated and untreated ones. At the end of the 15-day storage period, the cumilitive percent losses of treated and untreated cucumbers were 13.3% (combined ionizing and non-ionizing radiation), 16.6 % (only ionizing radiation), 20.0 % (only non-ionizing radiation) and 30.0 % (no treatment).

Keywords: Cucumber,Gamma Radiation, Ionizing, Non-Ionizing, Microwave energy, Quality.

Location: Institute of Food and Radiation Biology, Atomic Energy Research Establishment , Savar, Dhaka, Bangladesh

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Cucumber

Objectives:

To determine whether the combination of both ionizing and non-ionizing radiation could be used to reduce the post-harvest loss when stored at 25°C.

Methodology:

Locally available variety of Hybrid cucumber, (Cucumis sativus L.) was collected from local farmers at the day of harvest. After collection, cucumbers were washed with normal water and wiped with soft clean cloth and then packaged in perforated polythene bag each with 10 cucumbers. A total of such 12 bags were prepared among which six bags were used for ionizing gamma irradiation and three bags for non-ionizing radiation generated from microwave and three bags for unirradiated (control) cucumbers. All the treated and untreated fresh cucumbers were stored at 25°C and 80-90% RH during the entire period of experiments. Cucumber used for treatments were selected by uniform size and free from any blemishes, physical damage and fungal decay. Cucumbers were irradiated using gamma-rays emitted from Co⁶⁰ irradiator at dose of 100 gray (Gy) on the following day of collection at the Institute of Food and Radiation Biology, Atomic Energy Research Establishment , Savar, Dhaka, Bangladesh. Non-ionizing irradiation Treatment: Microwave generated non-ionizing radiations generated from 180 watt for 10 seconds were applied to each fresh cucubmer individually. All the treated and untreated cucumbers were subjected to analyses of external colour, firmness and storage loss for the period of 15-day. Data were recorded 5 times during the storage period. First data were recorded immediately after the treatments and 2^nd, 3^rd, 4^th and 5^th data were recorded at 5^th, 9^th, 12^th and 15^th day of post-treatments. The data on colour and firmness were generated from 30 (10 from each replica) cucumbers from each experimental condition respectively. Therefore, in total 120 cucumbers for colour and firmness were used. During each measurement only the edible quality of cucumbers were used while non-edible fruits (cucumbers with black spot/mold/damaged etc.) were discarded for further analysis. External colour measurements of cucumbers were made using a chroma meter (Cr-410, Konica Minolta, Sensing Inc., Japan). A standard white reference tile was used for calibration. Readings were taken at four different points externally. Colour measurements were recorded as L*, a* and b* (L* = lightness, a* = ranging from green to red and b* = ranging from blue to yellow). A fruit texture analyzer (GS-20, Serial No. 2003-FTA-109, version 6.63) was used to measure the whole fruit firmness of each cucumber at four different positions. All data obtained was subjected to analysis of Variance (ANOVA) using Minitab statistical software 13.20.

Source of Information: Asian Journal of Agriculture and Food Sciences (ISSN: 2321 – 1571), Volume 03 – Issue 01, February 2015

Article Link (Online Journal): http://www.ajouronline.com/index.php?journal=AJAFS&page=article&op=view&path[]=2116&path[]=1131

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Some studies showed that microwave generated non-ionizing radiation could be used to retain the quality of fresh produce (Ikediala et al. 1999) and also this technique could be used against stored product pests (Steven et al. 1996). This study also showed that microwave-generated non-ionizing radiation along with gamma ionizing radiation both could be used combinedly to retain the quality of fresh cucumbers and also to reduce the storage loss to a minimum level if stored at 25°C for the period of 15 days. Hence, this combined approach may reduce the gamma radiation dose. However, further detail studies would be required with commercial microwave generator.

Knowledge Management: Journal