Gamma irradiation inhibits browning in ready-to-cook (RTC) ash gourd (Benincasa hispida) during storage

The present study demonstrates the feasibility of gamma irradiation for browning inhibition in ready-to-cook (RTC) ash gourd during storage. Use of gamma irradiation for optimizing the post-processing conditions for improved visual appeal and storability of the fresh-cut produce in food industry is thus recommended. The possible use of alpha resorcylic acid as a natural browning inhibitor in fruits and vegetables is also of industrial relevance. The various approaches proposed in the study can be utilized by the food industry for maintaining visual quality of fresh-cut produce during storage thereby improving marketability of such produce.