Effects of ionizing radiation on papayas (Carica papaya) fruit
AbstractThe effects of ionizing radiation on papaya fruits were investigated with a particular interest on the disinfection and ripening. Twelve samples of papayas fruit, each weighing between 400 – 450 g were irradiated over four different regimes of radiation doses: 0.25, 0.50, 0.75 and 1.00 kGy, using a cobalt-60 gamma irradiation facility, with source strength of 1.11 x 1016Bq. The samples were subjected to a temperature of about 9.8OC in control chamber 14 days before irradiation, after which they were subjected to the same temperature condition. Physical analyses were carried out on each set of the samples 1 day before irradiation, then 3 and 7 days after irradiation respectively. The samples were also analyzed 14, 19 and 21 days after irradiation at a temperature of 24.8OC. The irradiated samples showed a slower yellow color development, which may be attributed to the effect of ionizing radiation. Of the four different regimes of radiation doses, 0.50 - 0.75 Gy was identified as the optimal range of radiation dose for effective delay in ripening of papayas fruit.
Keywords: Carica papaya, fruit ripening, ionizing radiation, irradiation, disinfection
International Journal of Natural and Applied Sciences, 7(1): 29 - 31, 2011