Impact of gamma irradiation and osmotic dehydration on quality characteristics of guava (Psidium guajava ) slices

DOI: 10.18805/ajdfr.v36i03.8964    | Article Id: DR-1147 | Page : 197-205
Citation :- Impact of gamma irradiation and osmotic dehydration on quality characteristics of guava (Psidium guajava ) slices.Asian Journal Of Dairy and Food Research.2017.(36):197-205
M. Srijaya and B. Shanthti Priya
Address : Food Technology division, Department of Food and Nutritional Sciences, Sri Sathya Sai Institute of Higher Learning, Anantapur-515 001, Andhra Pradesh, India.
Submitted Date : 4-07-2016
Accepted Date : 7-07-2017


A multi-target (combination preservation) technique has been extensively applied to develop minimally processed and completely stabilized shelf stable food produces. A combination of irradiation and osmotic dehydration decrease the need for thermal treatments for enhancing the shelf life and microbial safety of cut fruits and vegetables. The present study aims at identifying combined effect of ã-irradiation pre-treatment and osmotic dehydration treatment on guava. The guavas packed in LDPE pouches were irradiated at 0.25 kGy, and 1.0 kGy dosages at the dose rate of  2.75 kGy/hr. The guava slices with and without irradiation were  infused for osmotic dehydration process. Optimization of the process time (3,6 and 9 hr) was also investigated. Further, stored guava slices were analyzed for their physico – chemical, antioxidant and microbial analysis. Mass transfer kinetics of guava slices osmotically dehydrated in sucrose solutions were significantly affected by irradiation dosage and sucrose concentration and treatment duration. The evaluation of hurdle approach on guava slices showed that, combination treated slices were significantly less susceptible to nutrient and colour changes during storage. The synergy between the irradiation and dehydration also resulted in adequate microbiological stability of the slices. 


Guava Gamma irradiation Osmotic dehydration.


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