Radiation Processing of Minimally Processed Carrot (Daucus carota) and Cucumber (Cucumis sativus) to Ensure Safety: Effect on Nutritional and Sensory Quality

ot and cucumber at a dose of 2 kG ot and cucumber at a dose of 2 kG ot and cucumber at a dose of 2 kG ot and cucumber at a dose of 2 kGy was carried out. The effect of this treatment on different quality parameters such as vitamin C content, total caro- was carried out. The effect of this treatment on different quality parameters such as vitamin C content, total caro- was carried out. The effect of this treatment on different quality parameters such as vitamin C content, total caro- was carried out. The effect of this treatment on different quality parameters such as vitamin C content, total caro- was carried out. The effect of this treatment on different quality parameters such as vitamin C content, total caro- tenoids content, sensor tenoids content, sensor tenoids content, sensor tenoids content, sensor tenoids content, sensory quality, texture, and color was deter wed no significant change in the total vitamin ed no significant change in the total vitamin ed no significant change in the total vitamin ed no significant change in the total vitamin ed no significant change in the total vitamin C content of either the control or the irradiated samples. In the case of carrots, a 2-kGy dose had no significant effect C content of either the control or the irradiated samples. In the case of carrots, a 2-kGy dose had no significant effect C content of either the control or the irradiated samples. In the case of carrots, a 2-kGy dose had no significant effect C content of either the control or the irradiated samples. In the case of carrots, a 2-kGy dose had no significant effect C content of either the control or the irradiated samples. In the case of carrots, a 2-kGy dose had no significant effect ( ( ( ( (P < 0.05) on total vitamin C content of the samples < 0.05) on total vitamin C content of the samples < 0.05) on total vitamin C content of the samples < 0.05) on total vitamin C content of the samples < 0.05) on total vitamin C content of the samples. However, during stor ing stor ing stor ing stor ing storage, both contr , both contr , both contr , both contr , both control as w ol as w ol as w ol as w ol as well as irr ell as irr ell as irr ell as irr ell as irradiated samples sho samples sho samples sho samples sho samples showed significant decr ed significant decr ed significant decr ed significant decr ed significant decrease ( ease ( ease ( ease ( ease (P < 0.05) in vitamin C content. < 0.05) in vitamin C content. < 0.05) in vitamin C content. < 0.05) in vitamin C content. < 0.05) in vitamin C content. Total car otal car otal car otal car otal carotenoids content in carr otenoids content in carr otenoids content in carr otenoids content in carr otenoids content in carrot r ot r ot r ot remained almost unchanged after irradiation as well as during storage. Sensory evaluation results showed that irradiation had almost unchanged after irradiation as well as during storage. Sensory evaluation results showed that irradiation had almost unchanged after irradiation as well as during storage. Sensory evaluation results showed that irradiation had almost unchanged after irradiation as well as during storage. Sensory evaluation results showed that irradiation had almost unchanged after irradiation as well as during storage. Sensory evaluation results showed that irradiation had no significant ( no significant ( no significant ( no significant ( no significant (P < 0.05) effect on the ratings of any of the sensory attributes in carrot. Radiation processing of < 0.05) effect on the ratings of any of the sensory attributes in carrot. Radiation processing of < 0.05) effect on the ratings of any of the sensory attributes in carrot. Radiation processing of < 0.05) effect on the ratings of any of the sensory attributes in carrot. Radiation processing of < 0.05) effect on the ratings of any of the sensory attributes in carrot. Radiation processing of cucumber affected the flav cucumber affected the flav cucumber affected the flav cucumber affected the flav cucumber affected the flavor significantly. However mness of mness of mness of mness of the central region after irradiation, whereas the peripheral region in carrot showed significant reduction in firmness. the central region after irradiation, whereas the peripheral region in carrot showed significant reduction in firmness. the central region after irradiation, whereas the peripheral region in carrot showed significant reduction in firmness. the central region after irradiation, whereas the peripheral region in carrot showed significant reduction in firmness. the central region after irradiation, whereas the peripheral region in carrot showed significant reduction in firmness. I I I I In the case of cucumber n the case of cucumber n the case of cucumber n the case of cucumber n the case of cucumber, there was no significant change ( e was no significant change ( e was no significant change ( e was no significant change ( e was no significant change (P < 0.05) in the textur < 0.05) in the textur < 0.05) in the textur < 0.05) in the textur < 0.05) in the texture of both per e of both per e of both per e of both per e of both peripheral regions egions egions egions egions. H . H. H . However, during storage, the peripheral regions of carrot and cucumber showed significant increase in firmness. Color mea- during storage, the peripheral regions of carrot and cucumber showed significant increase in firmness. Color mea- during storage, the peripheral regions of carrot and cucumber showed significant increase in firmness. Color mea- during storage, the peripheral regions of carrot and cucumber showed significant increase in firmness. Color mea- during storage, the peripheral regions of carrot and cucumber showed significant increase in firmness. Color mea- surement results indicated no drastic change in color coordinates of carrot samples. Thus, the nutritional as well as surement results indicated no drastic change in color coordinates of carrot samples. Thus, the nutritional as well as surement results indicated no drastic change in color coordinates of carrot samples. Thus, the nutritional as well as surement results indicated no drastic change in color coordinates of carrot samples. Thus, the nutritional as well as surement results indicated no drastic change in color coordinates of carrot samples. Thus, the nutritional as well as sensory quality of minimally processed foods did not alter significantly after gamma irradiation. sensory quality of minimally processed foods did not alter significantly after gamma irradiation. sensory quality of minimally processed foods did not alter significantly after gamma irradiation. sensory quality of minimally processed foods did not alter significantly after gamma irradiation. sensory quality of minimally processed foods did not alter significantly after gamma irradiation. K K K