Effects of Gamma Irradiation on the Shelf Life and Physicochemical Properties of Fresh Cherry Tomatoes

The Effects of Gamma Irradiation on the Shelf Life and Physicochemical Properties of Fresh Cherry Tomatoes was determined. Gamma irradiation of fresh tomato is a modern practice of prolonging the shelf life of the fresh tomato after harvest which minimizes economic losses associated with short time decay and maximizes profit of the product. It reduces scarcity of fresh tomatoes and increases availability even out of harvest season. It also reduces losses during the period of transportation and storage. Local variety of fresh harvested tomatoes (cherry) were exposed to cobalt 60 gamma irradiation of doses 0.5KGy, 1KGy, 1.5KGy, 2.0KGy, 2.5KGy, 3.0KGy, 3.5KGy and 4.0KGy at ambient temperature (28+1 oC) lower temperature (20+ 1 oC). The physicochemical properties and the shelf life were examined during the period of irradiation treatments increased the shelf – life of fresh tomato. Gamma radiation treatment decreased significantly (P≤ 0.04) the weight loss, respiration rate and delay in the softening of fresh tomato fruit compared to the unirradiated one. No significant difference was observed in terms of color, texture, taste and flavor and all other physical parameters