Abstract

Fruits of two tomato cultivars Amani and Beto86 were exposed to gamma rays doses of 0.25, 0.50 and 1.00 KGy at mature green stage during 2010\2011 season to delay their ripening period and hence extend their shelf life. Tomato fruits were stored at 15±1°C (85-90% R.H) and examined for physiological and physicochemical changes during storage period. Organoleptic qualities were made for Beto86 tomato paste and fresh slices prepared from Amani tomato cultivar. Irradiation treatments doubled the shelf life of tomato fruits in both cultivars. Gamma radiation treatment at all doses has decreased significantly (p≤0.05) the weight loss, respiration rate and delay the softening of tomato fruits in both cultivars. The maximum level of ascorbic acid, total soluble solids and total sugars was reached in more time with irradiated fruits compared to untreated fruits. No significant difference was observed in tomato paste made from Beto 86 and fresh tomato slices prepared from Amani fruits among the treated fruits in terms of color, texture, taste and flavor and over all acceptability.

Keywords:

Cultivars, irradiation, processing, quality, storage, tomato,

References

Competing interests

The authors have no competing interests.

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Copyright

The authors have no competing interests.