title: Influence of gamma irradiation and benzyl adenine on keeping quality of custard apple fruits during storage.
abstract: The custard apple (Annona squamosa) fruits were procured from local market, irradiated with radiation doses 0, 0.25, 0.50, 0.75, 1.00, 1.25, 1.50, 1.75 kGy and then treated with benzyl adenine (50 and 100 part per million) and stored at ambient temperature (25 ± 5 °C, Relative Humidity 90 ± 2%) for 12 days. The treated fruits were evaluated for sensory (viz; flavour, texture, internal and external colour) and chemical constituents (viz; Total Soluble Solids, titrable acidity, ascorbic acid, free soluble sugar, reducing sugar. non reducing sugar, carbohydrate) during storage. The study concluded that radiation dose of 1.5 kilo Gray along with 50 ppm benzyl adenine enhanced in shelf-life of custard apple fruits by 6 days at ambient temperature with good pulp texture, flavour, colour and nutritional quality as compared to control.
authors.affiliation: Department of Food Science and Technology, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur, 4820004 India.
authors.forename: Swati
authors.initials: S
authors.lastname: Chouksey
authors.affiliation: Department of Food Science and Technology, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur, 4820004 India.
authors.forename: Alpana
authors.initials: A
authors.lastname: Singh
authors.affiliation: Department of Food Science and Technology, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur, 4820004 India.
authors.forename: Rajendra Singh
authors.initials: RS
authors.lastname: Thakur
authors.affiliation: Department of Food Science and Technology, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur, 4820004 India.
authors.forename: Reena
authors.initials: R
authors.lastname: Deshmukh
keywords: Annona squamosa; Antioxidant; Benzyl adenine; Chemical constituents; Custard apple; Gamma radiation; Sensory quality