Potential of gamma irradiation on postharvest quality of tomato (Solanum lycopersicum L.): a review

Mazumder, M. N. N. and A. Misran. (2022) Potential of gamma irradiation on postharvest quality of tomato (Solanum lycopersicum L.): a review. Food Research (Malaysia), 6 (4). pp. 47-58. ISSN 2550-2166

Tomato is the most consumed fruit, and an important agricultural product. Losses associated with tomatoes are mainly due to their perishability. Food irradiation using gamma rays is one of the preservation methods which can be used to extend the storage duration while maintaining the sensory quality of tomatoes. This review discussed the potential of gamma irradiation on the postharvest quality aspects of tomatoes through radiation sterilisation. Gamma irradiation has also been proven suitable in delaying the rapid maturity of tomatoes, thus extending their storage life. Doses between 0.5 and 2.5 kGy have been found to maintain the colour, texture, taste, flavour, and overall sensory quality of tomatoes. Gamma irradiation has also been well adopted to control foodborne spoilage and pathogenic microorganisms. Nowadays, many countries allow food irradiation technology as a suitable and cost-effective solution for the problems caused by various types of insects and microorganisms in fresh produce and food products thereof. This review will thus provide updated and in-depth information useful for the producers, manufacturers, and policymakers alike in the adoption of gamma irradiation for tomato preservation.

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Abstract

Tomato is the most consumed fruit, and an important agricultural product. Losses associated with tomatoes are mainly due to their perishability. Food irradiation using gamma rays is one of the preservation methods which can be used to extend the storage duration while maintaining the sensory quality of tomatoes. This review discussed the potential of gamma irradiation on the postharvest quality aspects of tomatoes through radiation sterilisation. Gamma irradiation has also been proven suitable in delaying the rapid maturity of tomatoes, thus extending their storage life. Doses between 0.5 and 2.5 kGy have been found to maintain the colour, texture, taste, flavour, and overall sensory quality of tomatoes. Gamma irradiation has also been well adopted to control foodborne spoilage and pathogenic microorganisms. Nowadays, many countries allow food irradiation technology as a suitable and cost-effective solution for the problems caused by various types of insects and microorganisms in fresh produce and food products thereof. This review will thus provide updated and in-depth information useful for the producers, manufacturers, and policymakers alike in the adoption of gamma irradiation for tomato preservation.

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Item Type:	Article
AGROVOC Term:	tomatoes
AGROVOC Term:	Solanum lycopersicum
AGROVOC Term:	gamma irradiation
AGROVOC Term:	food conservation > food conservation Prefer using food preservationfood preservation
AGROVOC Term:	quality control
AGROVOC Term:	food safety
AGROVOC Term:	scientists
AGROVOC Term:	consumers
AGROVOC Term:	nutritional value > nutritional value Prefer using nutritive valuenutritive value
AGROVOC Term:	postharvest control
Geographical Term:	Malaysia
Depositing User:	Ms. Azariah Hashim
Date Deposited:	10 Oct 2024 08:16
Last Modified:	10 Oct 2024 08:16
URI:	http://webagris.upm.edu.my/id/eprint/646

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