Effect of gamma irradiation on the shelf-life and physico-chemical quality of ready-to-cook (RTC) drumstick (Moringa oleifera) pods

- Ready To Cook drumstick was developed using radiation processing.
- Full factorial experimental design was used for optimization of process parameters.
- γ-radiation (1 kGy) resulted in shelf life of 12 d of RTC drumstick.
- The developed product demonstrated acceptable microbial and sensory quality.
- No significant effect of radiation processing on phenolic constituents was observed.

Effect of radiation treatment (0.5, 1, 1.5, 2 and 2.5 kGy) and storage (10 °C; 15 d) on the quality of RTC drumstick was investigated using full factorial experimental design. The data obtained for total plate count, yeast & mold count, texture, color & sensory quality were fitted into cubic polynomial equations and radiation dose required for maximum storage duration with acceptable microbial load (<105 CFUg−1) and sensory quality (overall acceptability > 5) was determined. An improved shelf-life of the product (12 d) with desired sensory and microbial quality was obtained at a dose of 1 kGy. Better retention of phenolics and isothiocyanates in the irradiated product compared to control (non-irradiated) during entire storage duration (12 d) was demonstrated. Presence of isopropyl, 2-butyl and isobutyl isothiocyanate in drumstick pods is demonstrated here for the first time.