Gamma irradiation increases storability and shelf life of minimally processed ready-to-cook (RTC) ash gourd (Benincasa hispida) cubes

Radiation treatment in a dose range of 0.5–2.5 kGy in combination with low temperature storage (4–15 °C) was attempted for improvement in shelf life of ready-to-cook (RTC) ash gourd (Benincasa hispida). Parameters such as microbial load, color, firmness and sensory attributes were monitored during storage. Optimum processing conditions (2 kGy; 10 °C) resulted in improved shelf life of seven days compared to the non-irradiated controls. Total bacterial count of 1.57 × 103 CFU/g was recorded at the end of storage period (12 d). Higher total phenolic content and total antioxidant activity was observed in irradiated samples as compared to control. Irradiated samples had total phenolic content of 103.3 ± 5.2 mg kg−1 and total antioxidant activity of 384.2 ± 9.7 mg kg−1 while corresponding values for control samples were 67.8 ± 5.4 and 115.5 ± 7.0 mg kg−1 at the end of storage period. Irradiated samples (2 kGy) showed excellent sensory and visual qualities during entire storage period.

► The combination of gamma irradiation (2 kGy) and cold storage (10 °C) resulted in extended life of RTC ash gourd packaged in cling film.
► No adverse effects on nutritional and sensory qualities of the produce were noted.
► Irradiation at optimized conditions (2 kGy, 10 °C) maintained visual quality by preventing browning.
► Irradiation resulted in enhanced content of alpha resorcylic acid, an efficient inhibitor of PPO.