The Effect of Gamma Irradiation on Physical Parameters and Proximate Composition of Tomatoes

Vegetables were important foods and highly beneficial for the maintenance of health and prevention of diseases. There was a need to extend the shelf life of vegetables as a whole were considered as natural caches of nutrients gifted to human beings. The fresh tomatoes were treated with gamma irradiation and evaluated the physical and proximate analysis. Irradiation causes minimal modifications in flavor, color, nutrients, taste and other quality attributes of food. Tomatoes were irradiated at 0.25 kGy and 0.75 kGy doses. The physical and proximate analysis was analyzed in the control and experimental samples. The results indicate that there was a significant difference between the control and experimental samples at 1 % level in color, moisture, fiber, carbohydrates and protein. There was no significant difference in weight in control and experimental samples. The overall results indicate that no nutrient loss was observed in experimental samples and in some experimental samples some of values were slightly increased when compared to control samples.