ABSTRACT
Fruits are vital component of the human diet ,providing essential nutrients and a rich source of vitamins ,minerals and antioxidants .However ,their perishable natural and susceptibility to spoilage pose significant challenges in extending their shelf life .To address these issues, irradiation has emerged as a promising preservation method. The study is targeted at determine the shelf life extension of Pawpaw, Tomatoes, Okra and Carrot when preserved by irradiation .To find out dose range suitable for irradiation and determine the physical changes incurred by the fruit during irradiation .The result of the research will help to determine the shelf life extension possible when the fruits/vegetable preserved by irradiation .The investigation of the effect of radiation in the fruit preservation was studied using Pawpaw, Tomatoes, Okra, and Carrot .These fruits/vegetables were treated with three radiation dose of 10Gy, 20Gy, and 30Gy respectively and stored under room temperature ( 25±2 oC) .The physical condition of the treated fruits/vegetable were observed day by day for their organoleptic properties till spoilage .In Pawpaw ,there were 100% rotting of fruit in control while 75%, 87.5%, 87.5% in 10Gy,20Gy and 30Gy respectively, indicating that with 10Gy dose ,rotting rate in Pawpaw can be delayed .In Tomatoes, at the end of 10 days 75% of the control vi was rotting while 12.5%, 12.5% and 25% was rotten with 10Gy, 20Gy,30Gy respectively indicating that shelf life of Tomatoes can be delayed with irradiation .For Okra ,there was 50% rotting in control while 12.5%, 12.5% and 25% was rotten in 10Gy, 20Gy, 30Gy .They shelf life of Okra was delayed from 3days to 8days. For Carrot ,there was 100% spoilage in the control, while 37.5%, 25%, 50% in the group irradiated with 10Gy, 20Gy and 30Gy.The study showed that doses of 20Gy and 30Gy will preserve fruits and vegetable with minimal physical changes.
