Study on the Effect of Irradiation on Storage Quality of Preserved Tomato Crush

Tomatoes were processed into tomato crush using standard methods and they were packed in 150 guage polythene bags. Each product was subjected to following treatments T1- in which chemical preservatives were added (0.4g of potassium metabisulphite+0.2g of sodium benzoate per kg, glacial acetic acid 5ml/kg) which was taken as control and T2, T3, T4 were prepared without added preservatives and are subjected to irradiation at 0.50kGy, 1.00kGy and 2.00kGy. The storage studies were carried out up to 60 days at ambient temperature. Samples were analyzed for physico chemical and microbial parameters on the day of preparation (0 day), 30th day and 60th day. No change was observed in TSS content and pH of crush samples during storage period. Moisture content decreased on storage at 5 % significant level in the products.2.00kGy irradiation treatment showed highest retention of moisture. There was drastic decrease seen in vitamin C content and lycopene content during entire storage period.1.00kGy irradiation treatment showed highest retention of vitamin C content and lycopene content. TBARS ( %), MDA and reducing sugars increased with the increase in doses of irradiation. As the irradiation dose and storage period increased antioxidant activity decreased. Total bacterial count increased on storage but, as the irradiation dosage increased there was decrease in bacterial count. No mould growth was noticed in crush samples throughout the period of storage