Effect of Gamma Radiation to Cope with Post-harvest Losses and Nutritional Components in Guava (Psidium guajava L.)

Background: Guava (Psidium guajava L.) fruit is an important part of our diet and valuable for consumption as a source of healthy nutrients. Due to its perishable nature, it has a high decaying rate with an economic loss if not treated properly with suitable measures. Objectives: During the recent year, radiation technology gained popularity at a global level for treating foods to achieve better quality and long-lasting shelf life. Recent studies focus on the use of radiation treatment for guava to enhance its shelf life. Methods: Treatment of two local guava cultivars Gola and Surahi with gamma radiation at doses of 0.10 kGy, 0.25 kGy and 0.5 kGy and their effect was investigated on the microbial load and nutritional value. Results: Furthermore, the effect of gamma radiation on fruit shelf life, decay percentage, organoleptic qualities, and nutrient parameters including moisture, mineral ash, fat, fibre, protein and carbohydrate content was determined. Conclusion: Hence this study was helpful in optimizing the dose of gamma radiation for our commonly grown guava cultivars to enhance their shelf life.