Shelf Life Extension of Mango Fruit by using Non-Preservative Technique.

Chemicals are not used safely for the quality retention and optimum storage stability of foodstuff, due to residual problems. Food irradiation is a secure process and can effectively be used to suppress the infestation, sprouting, rate of respiration, and to increase the storage duration of perishable products. This research trial was conducted at Ayub Agricultural Research, Faisalabad, Pakistan. Mango samples of sensation variety were irradiated with three different doses by using a mark-IV irradiator installed at NIAB. Data regarding firmness, Brix, titratable acidity, pH, and Vitamin-C were calculated after a one-week interval. The mango samples were placed in cold storage where temperature and relative humidity were monitored regularly during the storage period 10°C and 85–90% relative humidity. The dose of 300 Gy showed better results as compared to the other two doses, i.e., 150 and 225 Gy due to the concentrated level of rays, however, the ray level higher than 300 imparted adverse effects. Irradiation technology can successfully be applied to improve the storage life and reduce post-harvest losses. [ABSTRACT FROM AUTHOR]