Effect of Gamma irradiation on Physiochemical and organoleptic properties of Mango fruit (Mangifera indica L.)

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Bitanni Salahuddin, Inamullah Khan, Habib ur Rahman, M. K. Daud This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-4346127/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract The coconut scale, Aspidiotus destructor Signoret (Hemipteran: Diaspididae) is a regulated pest of tropical fruits and can be controlled through gamma irradiation for quarantine security. In the present study, mango fruits cv. Langra were exposed to gamma irradiation within the range of Phytosanitary irradiation treatments in the dose range of 100–250 Gy and the effect was monitored on the quality of irradiated fruits. Post-irradiated mangoes were stored at a temperature of 29.3 ± 1.4 and RH 42 ± 2.6% for 8 days to determine physiochemical analysis of irradiated and unirradiated mango fruits. Results showed stability in weight loss and firmness with irradiation as well and total soluble solids were also lower in irradiated fruits than control. Titrable acidity, vitamin C, and pH values were significantly higher in irradiated fruits as compared to control at all storage levels. Sensory evaluation through odor, appearance, taste, texture, and overall acceptability decreased with storage duration; however, irradiated fruits were acceptable to the consumer for up to 8 days while un-irradiated fruits lost more than 50% of their quality at the same period. It is concluded that irradiations have no adverse effects on fruit quality, but rather improve consumer’s acceptability and may be used safely as phytosanitary control measures in mango and other fresh fruits for export purposes. A. destructor mango fruits physiochemical analysis sensory evaluation Figures Figure 1 Figure 2 Figure 3 Figure 4 Figure 5 Figure 6 Figure 7 Figure 8 INTRODUCTION Mango ( Mangifera indica L.) (Anacardiaceae) is known as the king of all fruit due to its charming color, taste, flavor, nutritive value, and its importance at the table for both rich and poor people [ 1 ]. It is a very popular and economically important tropical fruit in the world having attractive eating quality and nutritional composition. It is rightly called the king of all fruits [ 2 ]. Acceptability of mango fruit by consumers mostly depends on the color of the fruit [ 3 ]. Similarly, sweetness and flavor in fruit may evoke human feelings for perception [ 4 ]. The color of the epidermis also plays a vital role in the perception of the overall quality of mango (Gonzalez et al. 2001). Aspidiotus destructor is a very destructive pest of both tropical and sub-tropical crops [ 5 ]. The pest has a wide host range [ 6 ] and has been reported from many economically important crops. The pest is quarantined at the entry point of California and even a single live insect may cause regulatory action which may lead to the rejection of full carriage or a whole lot of fruit from export [ 7 – 8 ]. The U.S. Department of Agriculture (USDA) and Animal and Plant Health Inspection Service (APHIS) have approved a generic dose of 400 Gy for the control of all types of insects except pupae and adults of Lepidoptera [9–10]. Gamma irradiation is a very effective method of postharvest fruit processing as compared to other techniques including cold and hot water immersion, methyl bromide fumigation, and heated [ 11 – 12 ]. Irradiation has been widely investigated as a post-harvest disinfection method for different fruits and vegetables at doses that sterilize or kill the insects and in many cases, have no ill effects on fruit quality [1315]. Gamma irradiation has been used in citrus as an alternative technology to fulfill the requirements of phytosanitary laws of trade in preventing exotic pests (ISPM 28) [ 16 ]. Mandarin cultivar (clementine) has been reported to be very tolerant to the application of X-ray irradiation for the control of Medfly [ 17 ]. No change in the biochemical and organoleptic properties of the Kinnow fruit has been reported by Khan (2020) from a dose of 0.5kGy gamma radiation. Similarly, grapefruit (Rio Red) did not show any ill effect on appearance, soluble solids, titratable acidity, and organoleptic quality on exposure to 0.5 kGy irradiation doses [ 18 ]. Acidity and ascorbic acid values were reported to be higher in irradiated citrus fruits than un-irradiated along with a decrease in weight loss and an increase in total soluble solids [ 19 ]. Keeping in view the importance of A. destructor on mango export, Hara et al. (2002) [ 20 ] and Khan et al. (2016 b) [ 21 ] have proposed the Phytosanitary irradiation treatment of mango fruit with a dose of 220–250 Gy as pre-shipment control measures. However, it is important to understand the effect of gamma irradiation within the range of doses on the quality of irradiated fruit. Present studies were designed to understand the physiochemical and organoleptic characteristics of the irradiated mango fruits at different doses and storage intervals. METHODS Mango fruit of Cultivar Langra of uniform size was harvested at 3/4th maturity stage early in the morning at a temperature of 27°C from Fruit Nursery Farm, D. I. Khan. Fruits were thoroughly washed with clean tap water and dried using a room fan at 25 o C temperature. Clean and dry fruits were irradiated at doses of 100, 150, 200, and 250 Gy in a Co 60 gamma irradiator source (Izotop, Hungary) at NIFA, Peshawar having a dose rate of 8.5 kGy/hour. Fruits in control were kept un-irradiated throughout the study period. The fruits were stored at room temperature of 25.3 ± 1.4°C and RH 42 ± 2.6%. Physiological weight loss (%), firmness, TSS, vitamin C content, Acidity, and pH were determined at 2-day intervals over 8 days. Organoleptic characteristics such as appearance, taste, odor, texture, firmness, flavor, and consumer acceptability were judged by a panel of 20 volunteer judges on 9 9-point hedonic scale with number 9 being considered the best [ 22 ]. A hand refractometer (Kernco Instruments Co. Texas) was used for the measurement of total soluble solids ( ° Brix). Acidity was determined by neutralization reaction as described in the Association of Official Analytical Chemists [ 23 ]. A hand refractometer (Kernco Instruments Co. Texas) was used for the measurement of TSS ( ° Brix). Acidity was determined by neutralization reaction as described in the Association of Official Analytical Chemists [ 24 ]. The sample of unknown acidity was titrated with a standard 0.1N NaOH solution. The completion of the reaction was established using phenolphthalein as an indicator. Three mango fruits of equal size in each irradiation treatment were separated, washed, and dried. Percent weight loss in irradiated mango fruits and control was determined by the following formula: Total soluble solids (TSS) Total soluble solids in irradiated mango juice and control were determined by the method of Awan (2001) [ 25 ]. A fine paste of mango fruits was prepared using a common grinder (Deuron, Model No. GL–107, Power 350 W). A drop of well-mixed juice was put on a refractometer (Brix, Atago, Japan) for TSS reading through an eyepiece mirror graduated inside. Titrable acidity The titrable acidity of mango juice irradiated at different doses of gamma irradiation was determined by the method of Awan (2001). A fine paste of mango juice was filtered through number 4 Whatman paper. 20 ml juice from the paste was dissolved in 80 ml distilled water in a 250 ml beaker. Three drops of phenolphthalein were put in the solution and titrated against 0.01 N NaOH till the change of color. Reading was taken and put in the following formula for acidity determination: Where 0.01 is the dye normality of NaOH solution and 0.064 is the constant factor. Ascorbic acid (Vitamin C) The ascorbic acid of mango juice irradiated at different doses of gamma irradiation was determined by the method of Awan (2001). A fine paste of mango juice was filtered through number 4 Whatman paper. 20 ml juice from the fine paste was dissolved in 80 ml Oxalic acid in a 250 ml beaker. Three drops of phenolphthalein were put in the solution and then titrated against the dye till the change of color. Reading was taken and put in the following formula for ascorbic acid determination. Where 0.1 is the dye factor or Normality of the NaOH solution Titre is ml of dye used in the sample–ml of dye used in blank The pH of mango juice extracted from irradiated mango fruits and control was determined by the method of Awan (2001). The pH meter was Standardized at two standards of pH 4.0 and 7.0 buffers. 5 gm pure mango juice was dissolved in 50 ml of dH 2 O (w/v) in a 50 ml beaker and an electrode of a pH meter was put into the solution for pH reading. The electrode was washed with distilled water from a wash bottle, dried using a piece of filter paper, and continued with the next reading. Sensory analysis of irradiated and un-irradiated mango fruits. Sensory evaluation of mango fruit for color, texture, flavor, and odor was done by 20 volunteers (10 males and 10 females). The volunteers belonged to agriculture research, soil conservation, food technology, water management, and agriculture extension departments. The fruits were evaluated every two days for 8 8-day storage period at room temperature. Each person was given a proforma of 9 points for evaluation with number 9 as the best. Tasteless biscuits were given for eating before sensory evaluation of mango fruit. Statistical analy sis Statistical data analysis was carried out by one-way analysis of variance (ANOVA) in randomized complete block design (RCBD) with three replications and the means were separated by Tukey’s HSD test using Statistix 8 analytical software (version 8.1) at 5% significance level. All the results were expressed in graphs and tables in mean values with standard errors. Correlation among the fruit quality deterioration and gamma irradiation doses was also done with regression analysis using an MS Excel sheet. RESULTS Percent weight loss Figure 1 shows the effect of different doses of gamma irradiation on the percent weight loss in mango fruit at various storage intervals. Weight loss was significantly (P ≤ 0.05) affected by both gamma irradiation doses and storage intervals. Among the different treatments, weight loss was significantly (P ≤ 0.05) less (9.53%) at 250 Gy after 8 days while maximum in control (20.68%) at the same storage level. In the same way, fruits irradiated at low doses also showed stability in weight loss as compared to unirradiated fruits. After 8 days the experiment was terminated due to the unacceptable condition of fruits in control based on sensory evaluation. A negative correlation between weight loss and irradiation doses and a positive correlation between weight loss and storage intervals (Table 4 , Fig. 4 A) were observed during the study. Firmness The firmness of fruit decreases with increasing storage interval. There was significantly (P ≤ 0.05) less effect observed on the firmness of fruits irradiated at various doses as compared to control at 2 days and 8 days (Fig. 2 ). Firmness decreased up to 74.51% in fruits irradiated at 250 Gy while that of control was 87.25% after 8 days of storage time. There was a strong negative correlation between firmness loss and irradiation doses at different storage intervals as indicated by r 2 values while a positive correlation between firmness loss and storage intervals was observed (Table 4 , Fig. 4 B). Total Soluble Solids (TSS) Figure 3 depicts that TSS contents significantly (P ≤ 0.05) increased in control (70.14%) while minimum TSS was recorded in fruit irradiated at 250 Gy (37.93%) after eight days of storage. At every storage interval, higher TSS was recorded in control and lower in irradiated fruits but all the treatments were non-significant to each other at all storage levels. Irradiation doses and TSS contents were also negatively correlated with each other while TSS contents were positively correlated with storage durations (Table 4 , Fig. 4 C). 3.4. Titrable acidity (g/L) During storage, the acidity of mango fruit decreased in both irradiated and unirradiated fruits. However, the effect of irradiation on acidity was significant (P ≤ 0.05) as more decrease in acidity was recorded in the control as compared to the rest of the treatments at all storage levels (Table 1 ). At 250 Gy, acidity was more stable (21.08% decrease) as compared to control (63.05%). Table 1 Changes in titrable acidity of mango fruits after exposure to different doses of gamma irradiation compared with control. Storage duration (days) Irradiation doses (Gy) 2 4 6 8 Control 1.4 ± 0.05 b 1.1 ± 0.05 b 0.7 ± 0.02 b 0.6 ± 0.03 b 100 1.5 ± 0.02 ab 1.3 ± 0.08 ab 1.2 ± 0.11 a 1.0 ± 0.08 ab 150 1.5 ± 0.04 ab 1.3 ± 0.10 ab 1.2 ± 0.09 a 1.1 ± 0.09 a 200 1.5 ± 0.02 ab 1.4 ± 0.07 ab 1.2 ± 0.08 a 1.2 ± 0.12 a 250 1.6 ± 0.05 a 1.5 ± 0.08 a 1.4 ± 0.06 a 1.2 ± 0.10 a Means followed by the same letters in a column are not significantly different using Tukey’s HSD test at (P ≤0.05). LSD values for 2 (0.22), 4 (0.36), 6 (0.36) and 8 days (0.42) . There was a significant and strong positive correlation between % acidity and irradiation doses at different storage intervals as indicated by the r 2 values which were 0.976 (P ≤ 0.002), 0.993 (P ≤ 0.0002), 0.892 (P ≤ 0.015) and 0.979 (P ≤ 0.0013) at 2, 4, 6 and 8 days, consecutively (Table 4 ). A negative correlation was observed in % acidity and storage intervals (Fig. 4 D ). Ascorbic acid (vitamin C) The data regarding vitamin C contents of mango fruits as affected by irradiation doses is shown in Table 2 . The data showed that during storage vitamin C contents of mango fruit decreased in both irradiated and unirradiated fruits. However, in the control significantly (P ≤ 0.05) higher loss of vitamin C was recorded than in irradiated fruits. With the increase in doses of irradiation, the ascorbic acid contents decreased. The highest stability in vitamin C contents was observed in fruits irradiated at 250 Gy (36.36%) as compared to control (74.55%). Table 2 Changes in vitamin C contents of mango fruits after exposure to different doses of gamma irradiation compared with control. Storage duration (days) Irradiation doses (Gy) 2 4 6 8 Control 21.5 ± 0.29 c 16.8 ± 0.17 d 11.5 ± 0.29 d 7.0 ± 0.29 d 100 22.7 ± 0.17 bc 17.5 ± 0.29 d 15.0 ± 0.29 c 12.0 ± 0.29 c 150 23.3 ± 0.67 abc 19.3 ± 0.17 c 17.0 ± 0.29 b 13.5 ± 0.29 c 200 24.5 ± 0.29 ab 21.8 ± 0.17 b 18.5 ± 0.29 ab 15.2 ± 0.44 b 250 25.2 ± 0.44 a 24.2 ± 0.17 a 19.8 ± 0.44 a 17.5 ± 0.29 a Means followed by the same letters in a column are not significantly different using Tukey’s HSD test at (P ≤0.05). LSD values for 2 (1.90), 4 (0.92), 6 (1.51) and 8 days (1.51) There was a significant and strong positive correlation between ascorbic acid contents and irradiation doses at different storage intervals as indicated by the r 2 values (Table 4 ) while a negative correlation was noted between vitamin C contents and storage periods (Fig. 4 E). 3.6. pH [-log (mol/L)] Table 3 revealed that during storage, the pH of mango fruit decreased in both irradiated and unirradiated fruits. However, irradiated fruits showed stability in pH change as compared to unirradiated fruits. the pH of fruits irradiated at 250 Gy decreased up to 23.75% as compared to control (46.43%) after 8 days of storage duration. Table 3 Changes in pH of mango fruits after exposure to different doses of gamma irradiation compared with control . Storage duration (days) Irradiation doses (Gy) 2 4 6 8 Control 4.3 ± 0.03 c 3.3 ± 0.12 c 3.1 ± 0.06 b 3.0 ± 0.06 c 100 4.6 ± 0.06 b 4.1 ± 0.03 b 3.4 ± 0.12 b 3.2 ± 0.09 c 150 4.7 ± 0.04 b 4.3 ± 0.06 ab 4.1 ± 0.03 a 3.7 ± 0.12 b 200 4.8 ± 0.04 b 4.5 ± 0.09 a 4.4 ± 0.07 a 4.1 ± 0.06 a 250 5.1 ± 0.06 a 4.5 ± 0.09 a 4.4 ± 0.14 a 4.3 ± 0.09 a Means followed by the same letters in a column are not significantly different using Tukey’s HSD test at (P ≤0.05). LSD values for 2 (0.23), 4 (0.39), 6 (0.43) and 8 days (0.39) . There was a significant and strong correlation between pH and irradiation doses at different storage intervals as indicated by the r 2 values which were 0.966 (P ≤ 0.005), 0.929 (P ≤ 0.05), 0.928 (P ≤ 0.05), and 0.921 (P ≤ 0.01) at 2, 4, 6 and 8 days consecutively while pH value declined with storage duration which was negatively correlated with periods (Table 4 , Fig. 4 F). Table 4 The regression coefficient for the effect of different doses (0–250 Gy) of Gamma Irradiation on the physiochemical analysis of mango fruit at various storage durations . Parameter Days a B r 2 Probability Weight loss (%) 2 3.8 (± 0.37) –0.01 (± 0.002) 0.89 0.05 4 9.1 (± 0.13) –0.02 (± 0.001) 0.99 0.00 6 15.4 (± 1.16) –0.04 (± 0.007) 0.90 0.01 8 20.2 (± 0.58) –0.05 (± 0.004) 0.98 0.00 Firmness 2 3.5 (± 0.06) 0.001 (± 0.0004) 0.96 0.01 4 2.1 (± 0.08) 0.006 (± 0.001) 0.98 0.00 6 1.4 (± 0.05) 0.005 (± 0.0003) 0.99 0.01 8 0.6 (± 0.09) 0.002 (± 0.001) 0.86 0.05 TSS (Brix o ) 2 17.0 (± 0.05) –0.005 (± 0.0003) 0.99 0.00 4 19.8 (± 0.31) –0.008 (± 0.002) 0.85 0.05 6 21.8 (± 0.53) –0.013 (± 0.003) 0.85 0.05 8 24.2 (± 0.50) –0.019 (± 0.003) 0.93 0.01 Acidity 2 1.4 (± 0.01) 0.001 (± 0.0001) 0.98 0.01 4 1.1 (± 0.01) 0.002 (± 0.0001) 0.99 0.00 6 0.8 (± 0.08) 0.003 (± 0.001) 0.89 0.05 8 0.7 (± 0.04) 0.003 (± 0.0002) 0.98 0.00 Vitamin C 2 21.3 (± 0.19) 0.015 (± 0.001) 0.98 0.00 4 15.8 (± 1.04) 0.030 (± 0.006) 0.88 0.05 6 11.6 (± 0.21) 0.034 (± 0.001) 0.99 0.00 8 7.3 (± 0.37) 0.041 (± 0.002) 0.99 0.00 pH 2 4.3 (± 0.06) 0.003 (± 0.0004) 0.97 0.01 4 3.4 (± 0.13) 0.005 (± 0.001) 0.93 0.01 6 3.0 (± 0.16) 0.006 (± 0.001) 0.93 0.01 8 2.9 (± 0.15) 0.006 (± 0.001) 0.92 0.01 The sensory quality or organoleptic characteristics. Data about organoleptic characteristics or sensory evaluation like external appearance, odor, taste, texture, and overall acceptability by the consumer are given in Figs. 5 – 8 . There was a gradual decrease in all five parameters along with storage duration. A maximum baseline test score of 8.5 was recorded in fresh fruits which was decreased to the minimum level after eight days of storage duration in all five parameters at a temperature of 29.3 ± 1.4 o C and RH of 42 ± 2.6%. However, on day 8, the external appearance, odor, taste, texture, and overall acceptability of fruits irradiated at 250 Gy were still in an acceptable range and looked more fresh and attractive than other treatments while unirradiated fruits in control showed the least attraction from consumer point of view. After 8 days, percent decrease in scores of appearance, odor, taste, texture and overall acceptability of fruit in control and 250 Gy were: 55.29% (control) and 35.29% (250 Gy), 49.41% (control) and 31.76% (250 Gy), 55.88% (control) and 26.47% (250 Gy), 55.88% (control) and 44.12% (250 Gy) and 55.88% (control) and 35.29% (250 Gy), respectively. Irradiation at 250 Gy resulted in very high scores for odor and taste as compared to other treatments. The overall effect of irradiation was found to be very effective in better maintaining the sensory quality of fruit for 8 days at the above-mentioned temperature and RH. DISCUSSION Water continuously expires from the surface of fruit after harvesting which causes weight loss due to the opening of surface pores for evaporation of moisture contents [ 26 ]. It is due to this loss of moisture contents that decrease visual appearance, salable weight and physiological dysfunctions. In the present study weight loss was significantly increased in both control and treated fruits. However, the increase was comparatively less in irradiated fruits than in unirradiated mango fruits. The findings of this research for weight loss of mango fruit are in agreement with that of (Reddy and Rajo 1988) [ 27 ] who reported an average of 3.96% weight loss in mango variety Alphonso stored at ambient temperature for five days as compared to the weight loss of 3.9 and 3.7% occurred in Tommy Atkins and Palmer mango varieties when stored at 20°C for five days. Some other researchers also reported the same values for weight loss in mango fruit [ 28 – 29 ]. Other authors also reported that weight loss in star fruit irradiated at 0.5 kGy was less than in un-irradiated fruit [ 30 – 32 ]. During mango fruit ripening, the texture of the fruit changes which is attributed to the degradation of different compounds like the degradation of pectic compounds by the pectic enzymes. The activity of this enzyme increases as the fruit ripens [ 33 ]. Thus firmness in mango fruit has vital importance as a consumer first looks at the soundness and firmness of fruit during purchase. In this study, though the firmness decreased regularly with storage duration the decrease was slower in fruit irradiated with Gamma irradiation than control. Previous work reported that a mango variety Kensington showed softness at 4 days of storage while after 11 days the fruit became fully soft [ 34 ] Similarly, Tommy Atkins mango fruit showed less firmness stored at 20°C than at 13 ° C [ 35 ]. Similar results were also reported by Mahayothee et al. (2002) [ 36 ] who observed that Thai cultivars of mango when harvested at the mature green stage showed a decrease in firmness at 3 and 4 days when stored at 23 ° C. The increase in total soluble solids in fruits is due to the breakdown of very complex carbohydrates [ 37 ]. That is why it is a general tendency in fruit that TSS increases as the fruit ripens. The increase or decrease in total soluble solids is an indication of metabolic activity. As water contents were high in fresh fruit, therefore, they have low TSS. With increasing storage duration the TSS values increased due to evaporation of moisture. As irradiation inhibits the enzymatic activities of fruit and breaks the DNA strands that is why water loss is controlled and hence comparatively less decrease was observed in the TSS contents of irradiated fruits. Our study also revealed that less decrease in TSS contents was noted in the fruits treated with gamma irradiation than in untreated fruits but all of them were non-significant at each storage level. Other scientists also stated that soluble solids were lower in irradiated fruits than in irradiated fruits [ 38 – 39 ]. Acidity, ascorbic acid, and pH are the important characteristics of mango fruit. Acidity is due to the presence of citric, malic, oxalic, succinic, and benzoic acids. After harvesting the loss of acidity is due to the loss of moisture and conversion of sugar as ripening advances. Organic acids are the intermediate metabolites of citric acid cycles which are utilized during the process of respiration. Therefore, acidity increased along with an increase in storage period [ 40 – 41 ]. Similarly, vitamin C is the most complex vitamin to be protected from degradation after harvesting due to rapid degradation by increased enzymatic activities [ 42 ]. In the same way, the pH of fruit decreases along with increasing storage duration as a result of microbial degradation of nutrients which produce acids and alcohols [ 43 ]. In the present study acidity, vitamin C and pH contents were more stable in irradiated fruits than control. These findings are in agreement with that of Domarco et al. (1999) [ 44 ] who observed that titrable acidity and pH of a grape variety Italica significantly increased with increasing doses of irradiation. In the same way, vitamin C contents were higher in clementine irradiated with gamma-irradiation than in control [ 45 ]. Conclusion The use of 250 Gy irradiations as phytosanitary treatment does not have any adverse effect on the postharvest quality of mango, rather irradiation improves consumer’s acceptability and shelf life of harvested fruit and may be used as phytosanitary control treatment of mangoes for export purposes. Declarations Conflict of interest The authors declare that there are no conflicts of interest. Ethics and informed consent to participate Prior permission of the orchard growers/ landowners was obtained for collection of the mangoes used in this study and sample collection complied with the local/ national guidelines. The standard principles and procedures for volunteer’s participation in the food quality testing were followed in the study involving 20 volunteers judges recruited from Food Science Division (FSD and Plant Protection Division (PPD) for testing food quality. An informed consent of judges was obtained and their opinion on food quality testing was recorded through customer’s feedback proforma on sensory, attributes (taste, aroma, texture, and appearance) of the various food samples according to protocol no.07 under NIF-X-QRD-06-022. The study was approved by annual research program evaluation and planning committee (ARPEP) vide (NIF-X-RCD-06026), and its record contained in the FSD; NIF-F-QRD-027. All procedures adhered to the highest ethical standards to ensure the protection of participants' rights, safety, and well-being. Data Availability: All the data supporting the findings of this manuscript is available within the manuscript. 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Acta Hort. 213 675–678. Arthur V, Wiendl FM (2000) Gamma irradiation of star fruit to increase shelf life. Revista de Agri, Piracicaba. 75 425–429. Maraei RW, Elsawy KM (2017) Chemical quality and nutrient composition of strawberry fruits treated by γ-irradiation. J Radiat Res Appl Sci.10: 80–87. Gyimah LA, Amoatey HM, Boatin R, Appiah V, Odai BT (2020) The impact of gamma irradiation and storage on the physicochemical properties of tomato fruits in Ghana. Food Qual Saf. 4:151–157. Tridjaja NO, Mahendra MS (2000) Maturity indices and harvesting practice of ‘Arumanis’ mango related to the target market. In Johnson GI, To LV, Duc ND and Webb MC (eds.) Quality Assurance in Agricultural Produce, pp 129–133. Mahayothee B, Leitenberger M, Neidhart S, Muhlbauer W, Carke R, Non-destructive determination of fruit maturity of Thai mango cultivars by near-infrared spectroscopy. In Chiang M, (ed) Proc. Sustaining Food Security and Managing Natural Resources in Southeast Asia – Challenges for the 21st Century, Thailand, pp 221–234. Cancino-Vázquez R, Salvador-Figueroa M, Hernández-Ortiz E, Grajales-Conesa J, Vázquez-Ovando A. (2020) Gamma irradiation of mango “Ataulfo” at low dose: Effect on texture, taste, and odor fruit. Food Sci Technol Res. 26: 59–64. Saks Y, Hofman PJ, Meiburg GF (1999) Potential for improvement of mango skin color during storage. Acta Hort. 485: 325–329. Jacobi KK, Macrae EA, Hetherington SE (1998) Early detection of abnormal skin ripening characteristics of ‘Kensington’ mango (Mangifera indica Linn). Sci. Hortic. 72: 215–225. Nawaz R, (1971) Effect of heat on the quality of pectin in mango juice, Thesis, Univ. of Agric. Faisalabad, Pakistan. Mcguire RG, (2000) The response of Longan fruits to cold and gamma irradiation. J. Hort. Biotech. 73: 687–690. Mditshwa A, Magwaza LS, Tesfay SZ, Opara UL (2017) Postharvest factors affecting vitamin C content of citrus fruits. Scientia Horticulturae 218: 95–104. O’Mahony M, Wong SY, Odbert N, (1985) Sensory evaluation of Navel oranges treated with low doses of gamma irradiation. J. Food Sci. 50: 639–649. Domarco RE, Spoto MHF, Blumer L, Walder JMM (1999) Synergy of ionizing and of heating on the shelf life of the “Italia” grape. Scientia Agricola. 46: 981–986. Sheikh LA, Ali SS, Etheshamudin AFM, M. Haque Y, (1979) Preservation of mangoes with fungicidal wax emulsion. Food Sci. Technol. 2: 79. Khan RU, Afridi SR, Ilyas M, Abid H, Sohail M, Khan SA (2012) Effect of different chemical preservatives on the storage stability of mango-sea buckthorn blended juice. Pak. J. Biochem. Mol. Biol. 45: 6–10. Additional Declarations No competing interests reported. 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Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-4346127","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":306468660,"identity":"4aca385b-b800-4c73-b189-fb53c0d8a9b9","order_by":0,"name":"Bitanni Salahuddin","email":"","orcid":"","institution":"Government of Khyber Pakhtunkhwa","correspondingAuthor":false,"prefix":"","firstName":"Bitanni","middleName":"","lastName":"Salahuddin","suffix":""},{"id":306468661,"identity":"4e1f8536-17c8-4a60-8113-d5fb49ed6be1","order_by":1,"name":"Inamullah Khan","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAAA5ElEQVRIiWNgGAWjYBACNjBZYMFgwMz/8QGQycNHnBYDCQYDdgZjA5AWNuLsAmnhZzCTQBiCB/BJNz/dzGMgIW/OzJBW+TXHToaNgfnhoxv4HCZzzOw2UIvhzmaGY7dltyUDHcZmbJyDT4tEAlgL44bDjG23JbcxA7XwsEnj15L+DaTFfsNhZrZiyW31xGjJAduSuOEwGxvjx22HidJSdnOOgUTyhsM8zNKM247zsDET8Iv8jPRtN95U2NhuOH+G8ePPbdX2/OzNDx/j04ICmHnAJLHKQYDxBymqR8EoGAWjYMQAAJ/zPXKPEzCCAAAAAElFTkSuQmCC","orcid":"","institution":"Pakistan Atomic Energy Commission, Nuclear Institute of Food and Agriculture (NIFA)","correspondingAuthor":true,"prefix":"","firstName":"Inamullah","middleName":"","lastName":"Khan","suffix":""},{"id":306468662,"identity":"9b1198e2-874a-4e2e-9c2c-93deddbe7615","order_by":2,"name":"Habib ur Rahman","email":"","orcid":"","institution":"Gomal University","correspondingAuthor":false,"prefix":"","firstName":"Habib","middleName":"ur","lastName":"Rahman","suffix":""},{"id":306468663,"identity":"4bc0105a-6913-440d-9cb1-d1e50f56a704","order_by":3,"name":"M. K. Daud","email":"","orcid":"","institution":"Kohat University of Science and Technology","correspondingAuthor":false,"prefix":"","firstName":"M.","middleName":"K.","lastName":"Daud","suffix":""}],"badges":[],"createdAt":"2024-04-30 04:08:55","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-4346127/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-4346127/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":57752081,"identity":"96b06c9d-a701-41cc-b22f-e063b81b20bf","added_by":"auto","created_at":"2024-06-05 07:22:21","extension":"png","order_by":1,"title":"Figure 1","display":"","copyAsset":false,"role":"figure","size":23794,"visible":true,"origin":"","legend":"\u003cp\u003e\u003cstrong\u003eChanges in % weight (±SEM) loss of mango fruits after exposure to different gamma irradiation doses compared with control.\u003c/strong\u003e\u003c/p\u003e","description":"","filename":"image1.png","url":"https://assets-eu.researchsquare.com/files/rs-4346127/v1/f139326047da191a587de1ba.png"},{"id":57752087,"identity":"78d01ea7-038c-4ef1-93a3-3330ba85f7d6","added_by":"auto","created_at":"2024-06-05 07:22:21","extension":"png","order_by":2,"title":"Figure 2","display":"","copyAsset":false,"role":"figure","size":23518,"visible":true,"origin":"","legend":"\u003cp\u003e\u003cstrong\u003eChanges in firmness (±SEM) of mango fruits after exposure to different gamma irradiation doses compared with control.\u003c/strong\u003e\u003c/p\u003e","description":"","filename":"image2.png","url":"https://assets-eu.researchsquare.com/files/rs-4346127/v1/a69bd53816ccdf0364e028fd.png"},{"id":57752495,"identity":"db73ba7d-4a38-4843-8039-4c8f04a509f0","added_by":"auto","created_at":"2024-06-05 07:30:21","extension":"png","order_by":3,"title":"Figure 3","display":"","copyAsset":false,"role":"figure","size":27072,"visible":true,"origin":"","legend":"\u003cp\u003e\u003cstrong\u003eChanges in TSS (±SEM) of mango fruits after exposure to different gamma irradiation doses compared with control.\u003c/strong\u003e\u003c/p\u003e","description":"","filename":"image3.png","url":"https://assets-eu.researchsquare.com/files/rs-4346127/v1/1738a2210a4753a4159d8a88.png"},{"id":57752082,"identity":"d7c50e9b-8c70-4036-90da-457d3add71ac","added_by":"auto","created_at":"2024-06-05 07:22:21","extension":"jpeg","order_by":4,"title":"Figure 4","display":"","copyAsset":false,"role":"figure","size":161283,"visible":true,"origin":"","legend":"\u003cp\u003e\u003cstrong\u003eRegression lines of gamma irradiation doses at different time intervals concerning: (A) % weight loss (B) Firmness (C) TSS (D) Acidity (E) Vitamin C (F) pH in mango fruit\u003c/strong\u003e.\u003c/p\u003e","description":"","filename":"image4.jpeg","url":"https://assets-eu.researchsquare.com/files/rs-4346127/v1/75aab5a0f1e277d9d04a2970.jpeg"},{"id":57752089,"identity":"dc462ef4-5b2b-45b8-a000-aa58f67080f5","added_by":"auto","created_at":"2024-06-05 07:22:21","extension":"png","order_by":5,"title":"Figure 5","display":"","copyAsset":false,"role":"figure","size":29128,"visible":true,"origin":"","legend":"\u003cp\u003e\u003cstrong\u003eExternal appearance scoring (±SEM) of mango fruits after different doses of gamma irradiation compared with control.\u003c/strong\u003e\u003c/p\u003e","description":"","filename":"image5.png","url":"https://assets-eu.researchsquare.com/files/rs-4346127/v1/b9c0850829b49a477a094830.png"},{"id":57752084,"identity":"b7c1e74e-6581-45ad-80aa-4cc24c5af866","added_by":"auto","created_at":"2024-06-05 07:22:21","extension":"png","order_by":6,"title":"Figure 6","display":"","copyAsset":false,"role":"figure","size":27896,"visible":true,"origin":"","legend":"\u003cp\u003e\u003cstrong\u003eOdor scoring (±SEM)of mango fruits after different doses of gamma irradiation compared with control.\u003c/strong\u003e\u003c/p\u003e","description":"","filename":"image6.png","url":"https://assets-eu.researchsquare.com/files/rs-4346127/v1/ee0880bc9cf17ab452c40465.png"},{"id":57752494,"identity":"2ccce231-d1d3-47d4-86a9-9a4792f9b71f","added_by":"auto","created_at":"2024-06-05 07:30:21","extension":"png","order_by":7,"title":"Figure 7","display":"","copyAsset":false,"role":"figure","size":28223,"visible":true,"origin":"","legend":"\u003cp\u003e\u003cstrong\u003eTaste scoring (±SEM)of mango fruits after different doses of gamma irradiation compared with control.\u003c/strong\u003e\u003c/p\u003e","description":"","filename":"image7.png","url":"https://assets-eu.researchsquare.com/files/rs-4346127/v1/ecff40ac8345aded8a6fcdde.png"},{"id":57752086,"identity":"a0800838-3c98-4c6e-bb39-329c12686568","added_by":"auto","created_at":"2024-06-05 07:22:21","extension":"png","order_by":8,"title":"Figure 8","display":"","copyAsset":false,"role":"figure","size":28623,"visible":true,"origin":"","legend":"\u003cp\u003e\u003cstrong\u003eTexture scoring (±SEM) of mango fruits after different doses of gamma irradiation compared with control.\u003c/strong\u003e\u003c/p\u003e","description":"","filename":"image8.png","url":"https://assets-eu.researchsquare.com/files/rs-4346127/v1/ae6cdf56440e83a62b730c4b.png"},{"id":61293754,"identity":"5d4265e3-dff7-46d5-95e8-d3cc277521b8","added_by":"auto","created_at":"2024-07-29 07:50:51","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":1250599,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-4346127/v1/017b24ba-0c6f-4a2b-9da8-cf8fec813df5.pdf"}],"financialInterests":"No competing interests reported.","formattedTitle":"Effect of Gamma irradiation on Physiochemical and organoleptic properties of Mango fruit (Mangifera indica L.)","fulltext":[{"header":"INTRODUCTION","content":"\u003cp\u003eMango (\u003cem\u003eMangifera indica\u003c/em\u003e L.) (Anacardiaceae) is known as the king of all fruit due to its charming color, taste, flavor, nutritive value, and its importance at the table for both rich and poor people [\u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e1\u003c/span\u003e]. It is a very popular and economically important tropical fruit in the world having attractive eating quality and nutritional composition. It is rightly called the king of all fruits [\u003cspan citationid=\"CR2\" class=\"CitationRef\"\u003e2\u003c/span\u003e]. Acceptability of mango fruit by consumers mostly depends on the color of the fruit [\u003cspan citationid=\"CR3\" class=\"CitationRef\"\u003e3\u003c/span\u003e]. Similarly, sweetness and flavor in fruit may evoke human feelings for perception [\u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e4\u003c/span\u003e]. The color of the epidermis also plays a vital role in the perception of the overall quality of mango (Gonzalez et al. 2001).\u003c/p\u003e \u003cp\u003eAspidiotus destructor is a very destructive pest of both tropical and sub-tropical crops [\u003cspan citationid=\"CR5\" class=\"CitationRef\"\u003e5\u003c/span\u003e]. The pest has a wide host range [\u003cspan citationid=\"CR6\" class=\"CitationRef\"\u003e6\u003c/span\u003e] and has been reported from many economically important crops. The pest is quarantined at the entry point of California and even a single live insect may cause regulatory action which may lead to the rejection of full carriage or a whole lot of fruit from export [\u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e7\u003c/span\u003e\u0026ndash;\u003cspan citationid=\"CR8\" class=\"CitationRef\"\u003e8\u003c/span\u003e]. The U.S. Department of Agriculture (USDA) and Animal and Plant Health Inspection Service (APHIS) have approved a generic dose of 400 Gy for the control of all types of insects except pupae and adults of Lepidoptera [9\u0026ndash;10].\u003c/p\u003e \u003cp\u003eGamma irradiation is a very effective method of postharvest fruit processing as compared to other techniques including cold and hot water immersion, methyl bromide fumigation, and heated [\u003cspan citationid=\"CR11\" class=\"CitationRef\"\u003e11\u003c/span\u003e\u0026ndash;\u003cspan citationid=\"CR12\" class=\"CitationRef\"\u003e12\u003c/span\u003e]. Irradiation has been widely investigated as a post-harvest disinfection method for different fruits and vegetables at doses that sterilize or kill the insects and in many cases, have no ill effects on fruit quality [1315]. Gamma irradiation has been used in citrus as an alternative technology to fulfill the requirements of phytosanitary laws of trade in preventing exotic pests (ISPM 28) [\u003cspan citationid=\"CR16\" class=\"CitationRef\"\u003e16\u003c/span\u003e]. Mandarin cultivar (clementine) has been reported to be very tolerant to the application of X-ray irradiation for the control of Medfly [\u003cspan citationid=\"CR17\" class=\"CitationRef\"\u003e17\u003c/span\u003e]. No change in the biochemical and organoleptic properties of the Kinnow fruit has been reported by Khan (2020) from a dose of 0.5kGy gamma radiation. Similarly, grapefruit (Rio Red) did not show any ill effect on appearance, soluble solids, titratable acidity, and organoleptic quality on exposure to 0.5 kGy irradiation doses [\u003cspan citationid=\"CR18\" class=\"CitationRef\"\u003e18\u003c/span\u003e]. Acidity and ascorbic acid values were reported to be higher in irradiated citrus fruits than un-irradiated along with a decrease in weight loss and an increase in total soluble solids [\u003cspan citationid=\"CR19\" class=\"CitationRef\"\u003e19\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eKeeping in view the importance of \u003cem\u003eA. destructor\u003c/em\u003e on mango export, Hara et al. (2002) [\u003cspan citationid=\"CR20\" class=\"CitationRef\"\u003e20\u003c/span\u003e] and Khan et al. (2016 b) [\u003cspan citationid=\"CR21\" class=\"CitationRef\"\u003e21\u003c/span\u003e] have proposed the Phytosanitary irradiation treatment of mango fruit with a dose of 220\u0026ndash;250 Gy as pre-shipment control measures. However, it is important to understand the effect of gamma irradiation within the range of doses on the quality of irradiated fruit. Present studies were designed to understand the physiochemical and organoleptic characteristics of the irradiated mango fruits at different doses and storage intervals.\u003c/p\u003e"},{"header":"METHODS","content":"\u003cp\u003eMango fruit of Cultivar Langra of uniform size was harvested at 3/4th maturity stage early in the morning at a temperature of 27°C from Fruit Nursery Farm, D. I. Khan. Fruits were thoroughly washed with clean tap water and dried using a room fan at 25 \u003csup\u003eo\u003c/sup\u003eC temperature. Clean and dry fruits were irradiated at doses of 100, 150, 200, and 250 Gy in a Co\u003csup\u003e60\u003c/sup\u003e gamma irradiator source (Izotop, Hungary) at NIFA, Peshawar having a dose rate of 8.5 kGy/hour. Fruits in control were kept un-irradiated throughout the study period. The fruits were stored at room temperature of 25.3 ± 1.4°C and RH 42 ± 2.6%. Physiological weight loss (%), firmness, TSS, vitamin C content, Acidity, and pH were determined at 2-day intervals over 8 days. Organoleptic characteristics such as appearance, taste, odor, texture, firmness, flavor, and consumer acceptability were judged by a panel of 20 volunteer judges on 9 9-point hedonic scale with number 9 being considered the best [\u003cspan class=\"CitationRef\"\u003e22\u003c/span\u003e]. A hand refractometer (Kernco Instruments Co. Texas) was used for the measurement of total soluble solids (\u003csup\u003e\u003cstrong\u003e°\u003c/strong\u003e\u003c/sup\u003eBrix). Acidity was determined by neutralization reaction as described in the Association of Official Analytical Chemists [\u003cspan class=\"CitationRef\"\u003e23\u003c/span\u003e]. A hand refractometer (Kernco Instruments Co. Texas) was used for the measurement of TSS (\u003csup\u003e\u003cstrong\u003e°\u003c/strong\u003e\u003c/sup\u003eBrix). Acidity was determined by neutralization reaction as described in the Association of Official Analytical Chemists [\u003cspan class=\"CitationRef\"\u003e24\u003c/span\u003e]. The sample of unknown acidity was titrated with a standard 0.1N NaOH solution. The completion of the reaction was established using phenolphthalein as an indicator.\u003c/p\u003e\n\u003cp\u003eThree mango fruits of equal size in each irradiation treatment were separated, washed, and dried. Percent weight loss in irradiated mango fruits and control was determined by the following formula:\u003c/p\u003e\n\u003cp\u003e\u003cimg 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\"\u003e\u003c/p\u003e\n\u003cdiv class=\"BlockQuote\"\u003e\u003cbr\u003e\u003c/div\u003e\n\u003cdiv id=\"Sec3\" class=\"Section2\"\u003e\n \u003ch2\u003eTotal soluble solids (TSS)\u003c/h2\u003e\n \u003cp\u003eTotal soluble solids in irradiated mango juice and control were determined by the method of Awan (2001) [\u003cspan class=\"CitationRef\"\u003e25\u003c/span\u003e]. A fine paste of mango fruits was prepared using a common grinder (Deuron, Model No. GL–107, Power 350 W). A drop of well-mixed juice was put on a refractometer (Brix, Atago, Japan) for TSS reading through an eyepiece mirror graduated inside.\u003c/p\u003e\n\u003c/div\u003e\n\u003cdiv id=\"Sec4\" class=\"Section2\"\u003e\n \u003ch2\u003eTitrable acidity\u003c/h2\u003e\n \u003cp\u003eThe titrable acidity of mango juice irradiated at different doses of gamma irradiation was determined by the method of Awan (2001). A fine paste of mango juice was filtered through number 4 Whatman paper. 20 ml juice from the paste was dissolved in 80 ml distilled water in a 250 ml beaker. Three drops of phenolphthalein were put in the solution and titrated against 0.01 N NaOH till the change of color. Reading was taken and put in the following formula for acidity determination:\u003c/p\u003e\n \u003cp\u003e\u003cimg 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\"\u003e\u003c/p\u003e\n\u003c/div\u003e\n\u003cdiv id=\"Sec5\" class=\"Section2\"\u003e\n \u003cp\u003eWhere 0.01 is the dye normality of NaOH solution and 0.064 is the constant factor.\u003c/p\u003e\n\u003c/div\u003e\n\u003cdiv id=\"Sec6\" class=\"Section2\"\u003e\n \u003ch2\u003eAscorbic acid (Vitamin C)\u003c/h2\u003e\n \u003cp\u003eThe ascorbic acid of mango juice irradiated at different doses of gamma irradiation was determined by the method of Awan (2001). A fine paste of mango juice was filtered through number 4 Whatman paper. 20 ml juice from the fine paste was dissolved in 80 ml Oxalic acid in a 250 ml beaker. Three drops of phenolphthalein were put in the solution and then titrated against the dye till the change of color. Reading was taken and put in the following formula for ascorbic acid determination.\u003c/p\u003e\n \u003cp\u003e\u003cimg src=\"data:image/png;base64,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\"\u003e\u003cbr\u003e\u003c/p\u003e\n\u003c/div\u003e\n\u003cp\u003eWhere 0.1 is the dye factor or Normality of the NaOH solution\u003c/p\u003e\n\u003cp\u003eTitre is ml of dye used in the sample–ml of dye used in blank\u003c/p\u003e\n\u003cp\u003eThe pH of mango juice extracted from irradiated mango fruits and control was determined by the method of Awan (2001). The pH meter was Standardized at two standards of pH 4.0 and 7.0 buffers. 5 gm pure mango juice was dissolved in 50 ml of dH\u003csub\u003e2\u003c/sub\u003eO (w/v) in a 50 ml beaker and an electrode of a pH meter was put into the solution for pH reading. The electrode was washed with distilled water from a wash bottle, dried using a piece of filter paper, and continued with the next reading.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eSensory analysis of irradiated and un-irradiated mango fruits.\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eSensory evaluation of mango fruit for color, texture, flavor, and odor was done by 20 volunteers (10 males and 10 females). The volunteers belonged to agriculture research, soil conservation, food technology, water management, and agriculture extension departments. The fruits were evaluated every two days for 8 8-day storage period at room temperature. Each person was given a proforma of 9 points for evaluation with number 9 as the best. Tasteless biscuits were given for eating before sensory evaluation of mango fruit.\u003c/p\u003e\n\u003cdiv id=\"Sec8\" class=\"Section2\"\u003e\n \u003ch2\u003eStatistical analy\u003cstrong\u003esis\u003c/strong\u003e\u003c/h2\u003e\n \u003cp\u003eStatistical data analysis was carried out by one-way analysis of variance (ANOVA) in randomized complete block design (RCBD) with three replications and the means were separated by Tukey’s HSD test using Statistix 8 analytical software (version 8.1) at 5% significance level. All the results were expressed in graphs and tables in mean values with standard errors. Correlation among the fruit quality deterioration and gamma irradiation doses was also done with regression analysis using an MS Excel sheet.\u003c/p\u003e\n\u003c/div\u003e"},{"header":"RESULTS","content":"\u003cdiv id=\"Sec10\" class=\"Section2\"\u003e \u003ch2\u003ePercent weight loss\u003c/h2\u003e \u003cp\u003eFigure \u003cspan refid=\"Fig1\" class=\"InternalRef\"\u003e1\u003c/span\u003e shows the effect of different doses of gamma irradiation on the percent weight loss in mango fruit at various storage intervals. Weight loss was significantly (P\u0026thinsp;\u0026le;\u0026thinsp;0.05) affected by both gamma irradiation doses and storage intervals.\u003c/p\u003e \u003cp\u003e \u003c/p\u003e \u003cp\u003eAmong the different treatments, weight loss was significantly (P\u0026thinsp;\u0026le;\u0026thinsp;0.05) less (9.53%) at 250 Gy after 8 days while maximum in control (20.68%) at the same storage level. In the same way, fruits irradiated at low doses also showed stability in weight loss as compared to unirradiated fruits. After 8 days the experiment was terminated due to the unacceptable condition of fruits in control based on sensory evaluation. A negative correlation between weight loss and irradiation doses and a positive correlation between weight loss and storage intervals (Table\u0026nbsp;\u003cspan refid=\"Tab4\" class=\"InternalRef\"\u003e4\u003c/span\u003e, Fig.\u0026nbsp;\u003cspan refid=\"Fig4\" class=\"InternalRef\"\u003e4\u003c/span\u003eA) were observed during the study.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec11\" class=\"Section2\"\u003e \u003ch2\u003eFirmness\u003c/h2\u003e \u003cp\u003eThe firmness of fruit decreases with increasing storage interval. There was significantly (P\u0026thinsp;\u0026le;\u0026thinsp;0.05) less effect observed on the firmness of fruits irradiated at various doses as compared to control at 2 days and 8 days (Fig.\u0026nbsp;\u003cspan refid=\"Fig2\" class=\"InternalRef\"\u003e2\u003c/span\u003e). Firmness decreased up to 74.51% in fruits irradiated at 250 Gy while that of control was 87.25% after 8 days of storage time.\u003c/p\u003e \u003cp\u003e \u003c/p\u003e \u003cp\u003eThere was a strong negative correlation between firmness loss and irradiation doses at different storage intervals as indicated by r\u003csup\u003e2\u003c/sup\u003e values while a positive correlation between firmness loss and storage intervals was observed (Table\u0026nbsp;\u003cspan refid=\"Tab4\" class=\"InternalRef\"\u003e4\u003c/span\u003e, Fig.\u0026nbsp;\u003cspan refid=\"Fig4\" class=\"InternalRef\"\u003e4\u003c/span\u003eB).\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec12\" class=\"Section2\"\u003e \u003ch2\u003eTotal Soluble Solids (TSS)\u003c/h2\u003e \u003cp\u003eFigure \u003cspan refid=\"Fig3\" class=\"InternalRef\"\u003e3\u003c/span\u003e depicts that TSS contents significantly (P\u0026thinsp;\u0026le;\u0026thinsp;0.05) increased in control (70.14%) while minimum TSS was recorded in fruit irradiated at 250 Gy (37.93%) after eight days of storage. At every storage interval, higher TSS was recorded in control and lower in irradiated fruits but all the treatments were non-significant to each other at all storage levels.\u003c/p\u003e \u003cp\u003e \u003c/p\u003e \u003cp\u003eIrradiation doses and TSS contents were also negatively correlated with each other while TSS contents were positively correlated with storage durations (Table \u003cspan refid=\"Tab4\" class=\"InternalRef\"\u003e4\u003c/span\u003e, Fig.\u0026nbsp;\u003cspan refid=\"Fig4\" class=\"InternalRef\"\u003e4\u003c/span\u003eC).\u003c/p\u003e \u003cp\u003e3.4. Titrable acidity (g/L)\u003c/p\u003e \u003cp\u003eDuring storage, the acidity of mango fruit decreased in both irradiated and unirradiated fruits. However, the effect of irradiation on acidity was significant (P\u0026thinsp;\u0026le;\u0026thinsp;0.05) as more decrease in acidity was recorded in the control as compared to the rest of the treatments at all storage levels (Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e). At 250 Gy, acidity was more stable (21.08% decrease) as compared to control (63.05%).\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab1\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 1\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eChanges in titrable acidity of mango fruits after exposure to different doses of gamma irradiation compared with control.\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"5\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colspan=\"4\" nameend=\"c5\" namest=\"c2\"\u003e \u003cp\u003eStorage duration (days)\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eIrradiation doses (Gy)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e4\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e8\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eControl\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1.4\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.1\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.7\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.6\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e100\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1.5\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.3\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.2\u0026thinsp;\u0026plusmn;\u0026thinsp;0.11\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e1.0\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e150\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1.5\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.3\u0026thinsp;\u0026plusmn;\u0026thinsp;0.10\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.2\u0026thinsp;\u0026plusmn;\u0026thinsp;0.09\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e1.1\u0026thinsp;\u0026plusmn;\u0026thinsp;0.09\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e200\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1.5\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.4\u0026thinsp;\u0026plusmn;\u0026thinsp;0.07\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.2\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e1.2\u0026thinsp;\u0026plusmn;\u0026thinsp;0.12\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e250\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1.6\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.5\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.4\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e1.2\u0026thinsp;\u0026plusmn;\u0026thinsp;0.10\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003e \u003csub\u003eMeans followed by the same letters in a column are not significantly different using Tukey\u0026rsquo;s HSD test at (P \u0026le;0.05). LSD values for 2 (0.22), 4 (0.36), 6 (0.36) and 8 days (0.42)\u003c/sub\u003e.\u003c/p\u003e \u003cp\u003eThere was a significant and strong positive correlation between % acidity and irradiation doses at different storage intervals as indicated by the r\u003csup\u003e2\u003c/sup\u003e values which were 0.976 (P\u0026thinsp;\u0026le;\u0026thinsp;0.002), 0.993 (P\u0026thinsp;\u0026le;\u0026thinsp;0.0002), 0.892 (P\u0026thinsp;\u0026le;\u0026thinsp;0.015) and 0.979 (P\u0026thinsp;\u0026le;\u0026thinsp;0.0013) at 2, 4, 6 and 8 days, consecutively (Table\u0026nbsp;\u003cspan refid=\"Tab4\" class=\"InternalRef\"\u003e4\u003c/span\u003e). A negative correlation was observed in % acidity and storage intervals (Fig.\u0026nbsp;\u003cspan refid=\"Fig4\" class=\"InternalRef\"\u003e4\u003c/span\u003eD ).\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec13\" class=\"Section2\"\u003e \u003ch2\u003eAscorbic acid (vitamin C)\u003c/h2\u003e \u003cp\u003eThe data regarding vitamin C contents of mango fruits as affected by irradiation doses is shown in Table\u0026nbsp;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e. The data showed that during storage vitamin C contents of mango fruit decreased in both irradiated and unirradiated fruits. However, in the control significantly (P\u0026thinsp;\u0026le;\u0026thinsp;0.05) higher loss of vitamin C was recorded than in irradiated fruits. With the increase in doses of irradiation, the ascorbic acid contents decreased. The highest stability in vitamin C contents was observed in fruits irradiated at 250 Gy (36.36%) as compared to control (74.55%).\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab2\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 2\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eChanges in vitamin C contents of mango fruits after exposure to different doses of gamma irradiation compared with control.\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"7\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colspan=\"4\" nameend=\"c6\" namest=\"c3\"\u003e \u003cp\u003eStorage duration (days)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colspan=\"1\" nameend=\"c7\" namest=\"c7\"\u003e\u0026nbsp;\u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003eIrradiation doses (Gy)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e4\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e8\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"1\" nameend=\"c7\" namest=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003eControl\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e21.5\u0026thinsp;\u0026plusmn;\u0026thinsp;0.29\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e16.8\u0026thinsp;\u0026plusmn;\u0026thinsp;0.17\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e11.5\u0026thinsp;\u0026plusmn;\u0026thinsp;0.29\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e7.0\u0026thinsp;\u0026plusmn;\u0026thinsp;0.29\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"1\" nameend=\"c7\" namest=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003e100\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e22.7\u0026thinsp;\u0026plusmn;\u0026thinsp;0.17\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e17.5\u0026thinsp;\u0026plusmn;\u0026thinsp;0.29\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e15.0\u0026thinsp;\u0026plusmn;\u0026thinsp;0.29\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e12.0\u0026thinsp;\u0026plusmn;\u0026thinsp;0.29\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"1\" nameend=\"c7\" namest=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003e150\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e23.3\u0026thinsp;\u0026plusmn;\u0026thinsp;0.67\u003csup\u003eabc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e19.3\u0026thinsp;\u0026plusmn;\u0026thinsp;0.17\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e17.0\u0026thinsp;\u0026plusmn;\u0026thinsp;0.29\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e13.5\u0026thinsp;\u0026plusmn;\u0026thinsp;0.29\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"1\" nameend=\"c7\" namest=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003e200\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e24.5\u0026thinsp;\u0026plusmn;\u0026thinsp;0.29\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e21.8\u0026thinsp;\u0026plusmn;\u0026thinsp;0.17\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e18.5\u0026thinsp;\u0026plusmn;\u0026thinsp;0.29\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e15.2\u0026thinsp;\u0026plusmn;\u0026thinsp;0.44\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"1\" nameend=\"c7\" namest=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003e250\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e25.2\u0026thinsp;\u0026plusmn;\u0026thinsp;0.44\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e24.2\u0026thinsp;\u0026plusmn;\u0026thinsp;0.17\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e19.8\u0026thinsp;\u0026plusmn;\u0026thinsp;0.44\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e17.5\u0026thinsp;\u0026plusmn;\u0026thinsp;0.29\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"1\" nameend=\"c7\" namest=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"6\" nameend=\"c6\" namest=\"c1\"\u003e \u003cp\u003e\u003csub\u003eMeans followed by the same letters in a column are not significantly different using Tukey\u0026rsquo;s HSD test at (P \u0026le;0.05). LSD values for 2 (1.90), 4 (0.92), 6 (1.51) and 8 days (1.51)\u003c/sub\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"1\" nameend=\"c7\" namest=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003eThere was a significant and strong positive correlation between ascorbic acid contents and irradiation doses at different storage intervals as indicated by the r\u003csup\u003e2\u003c/sup\u003e values (Table\u0026nbsp;\u003cspan refid=\"Tab4\" class=\"InternalRef\"\u003e4\u003c/span\u003e) while a negative correlation was noted between vitamin C contents and storage periods (Fig.\u0026nbsp;\u003cspan refid=\"Fig4\" class=\"InternalRef\"\u003e4\u003c/span\u003eE).\u003c/p\u003e \u003cp\u003e3.6. pH [-log (mol/L)]\u003c/p\u003e \u003cp\u003eTable\u0026nbsp;\u003cspan refid=\"Tab3\" class=\"InternalRef\"\u003e3\u003c/span\u003e revealed that during storage, the pH of mango fruit decreased in both irradiated and unirradiated fruits. However, irradiated fruits showed stability in pH change as compared to unirradiated fruits. the pH of fruits irradiated at 250 Gy decreased up to 23.75% as compared to control (46.43%) after 8 days of storage duration.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab3\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 3\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003e\u003cb\u003eChanges in pH of mango fruits after exposure to different doses of gamma irradiation compared with control\u003c/b\u003e.\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"5\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colspan=\"4\" nameend=\"c5\" namest=\"c2\"\u003e \u003cp\u003eStorage duration (days)\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eIrradiation doses (Gy)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e4\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e8\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eControl\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e4.3\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e3.3\u0026thinsp;\u0026plusmn;\u0026thinsp;0.12\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e3.1\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e3.0\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e100\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e4.6\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e4.1\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e3.4\u0026thinsp;\u0026plusmn;\u0026thinsp;0.12\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e3.2\u0026thinsp;\u0026plusmn;\u0026thinsp;0.09\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e150\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e4.7\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e4.3\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e4.1\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e3.7\u0026thinsp;\u0026plusmn;\u0026thinsp;0.12\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e200\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e4.8\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e4.5\u0026thinsp;\u0026plusmn;\u0026thinsp;0.09\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e4.4\u0026thinsp;\u0026plusmn;\u0026thinsp;0.07\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e4.1\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e250\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e5.1\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e4.5\u0026thinsp;\u0026plusmn;\u0026thinsp;0.09\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e4.4\u0026thinsp;\u0026plusmn;\u0026thinsp;0.14\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e4.3\u0026thinsp;\u0026plusmn;\u0026thinsp;0.09\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003e \u003csub\u003eMeans followed by the same letters in a column are not significantly different using Tukey\u0026rsquo;s HSD test at (P \u0026le;0.05). LSD values for 2 (0.23), 4 (0.39), 6 (0.43) and 8 days (0.39)\u003c/sub\u003e.\u003c/p\u003e \u003cp\u003eThere was a significant and strong correlation between pH and irradiation doses at different storage intervals as indicated by the r\u003csup\u003e2\u003c/sup\u003e values which were 0.966 (P\u0026thinsp;\u0026le;\u0026thinsp;0.005), 0.929 (P\u0026thinsp;\u0026le;\u0026thinsp;0.05), 0.928 (P\u0026thinsp;\u0026le;\u0026thinsp;0.05), and 0.921 (P\u0026thinsp;\u0026le;\u0026thinsp;0.01) at 2, 4, 6 and 8 days consecutively while pH value declined with storage duration which was negatively correlated with periods (Table\u0026nbsp;\u003cspan refid=\"Tab4\" class=\"InternalRef\"\u003e4\u003c/span\u003e, Fig.\u0026nbsp;\u003cspan refid=\"Fig4\" class=\"InternalRef\"\u003e4\u003c/span\u003eF).\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab4\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 4\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003e\u003cb\u003eThe regression coefficient for the effect of different doses (0\u0026ndash;250 Gy) of Gamma Irradiation on the physiochemical analysis of mango fruit at various storage durations\u003c/b\u003e.\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"6\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eParameter\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eDays\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003ea\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eB\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003er\u003csup\u003e2\u003c/sup\u003e\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003eProbability\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\" morerows=\"3\" rowspan=\"4\"\u003e \u003cp\u003eWeight loss (%)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e3.8 (\u0026plusmn;\u0026thinsp;0.37)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e\u0026ndash;0.01 (\u0026plusmn;\u0026thinsp;0.002)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.89\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.05\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e4\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e9.1 (\u0026plusmn;\u0026thinsp;0.13)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e\u0026ndash;0.02 (\u0026plusmn;\u0026thinsp;0.001)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.99\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.00\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e15.4 (\u0026plusmn;\u0026thinsp;1.16)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e\u0026ndash;0.04 (\u0026plusmn;\u0026thinsp;0.007)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.90\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.01\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e8\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e20.2 (\u0026plusmn;\u0026thinsp;0.58)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e\u0026ndash;0.05 (\u0026plusmn;\u0026thinsp;0.004)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.98\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.00\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\" morerows=\"3\" rowspan=\"4\"\u003e \u003cp\u003eFirmness\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e3.5 (\u0026plusmn;\u0026thinsp;0.06)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.001 (\u0026plusmn;\u0026thinsp;0.0004)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.96\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.01\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e4\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e2.1 (\u0026plusmn;\u0026thinsp;0.08)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.006 (\u0026plusmn;\u0026thinsp;0.001)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.98\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.00\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.4 (\u0026plusmn;\u0026thinsp;0.05)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.005 (\u0026plusmn;\u0026thinsp;0.0003)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.99\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.01\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e8\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.6 (\u0026plusmn;\u0026thinsp;0.09)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.002 (\u0026plusmn;\u0026thinsp;0.001)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.86\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.05\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\" morerows=\"3\" rowspan=\"4\"\u003e \u003cp\u003eTSS (Brix\u003csup\u003eo\u003c/sup\u003e)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e17.0 (\u0026plusmn;\u0026thinsp;0.05)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e\u0026ndash;0.005 (\u0026plusmn;\u0026thinsp;0.0003)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.99\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.00\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e4\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e19.8 (\u0026plusmn;\u0026thinsp;0.31)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e\u0026ndash;0.008 (\u0026plusmn;\u0026thinsp;0.002)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.85\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.05\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e21.8 (\u0026plusmn;\u0026thinsp;0.53)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e\u0026ndash;0.013 (\u0026plusmn;\u0026thinsp;0.003)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.85\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.05\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e8\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e24.2 (\u0026plusmn;\u0026thinsp;0.50)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e\u0026ndash;0.019 (\u0026plusmn;\u0026thinsp;0.003)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.93\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.01\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\" morerows=\"3\" rowspan=\"4\"\u003e \u003cp\u003eAcidity\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.4 (\u0026plusmn;\u0026thinsp;0.01)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.001 (\u0026plusmn;\u0026thinsp;0.0001)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.98\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.01\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e4\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.1 (\u0026plusmn;\u0026thinsp;0.01)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.002 (\u0026plusmn;\u0026thinsp;0.0001)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.99\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.00\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.8 (\u0026plusmn;\u0026thinsp;0.08)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.003 (\u0026plusmn;\u0026thinsp;0.001)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.89\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.05\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e8\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.7 (\u0026plusmn;\u0026thinsp;0.04)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.003 (\u0026plusmn;\u0026thinsp;0.0002)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.98\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.00\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\" morerows=\"3\" rowspan=\"4\"\u003e \u003cp\u003eVitamin C\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e21.3 (\u0026plusmn;\u0026thinsp;0.19)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.015 (\u0026plusmn;\u0026thinsp;0.001)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.98\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.00\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e4\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e15.8 (\u0026plusmn;\u0026thinsp;1.04)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.030 (\u0026plusmn;\u0026thinsp;0.006)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.88\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.05\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e11.6 (\u0026plusmn;\u0026thinsp;0.21)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.034 (\u0026plusmn;\u0026thinsp;0.001)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.99\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.00\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e8\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e7.3 (\u0026plusmn;\u0026thinsp;0.37)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.041 (\u0026plusmn;\u0026thinsp;0.002)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.99\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.00\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\" morerows=\"3\" rowspan=\"4\"\u003e \u003cp\u003epH\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e4.3 (\u0026plusmn;\u0026thinsp;0.06)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.003 (\u0026plusmn;\u0026thinsp;0.0004)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.97\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.01\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e4\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e3.4 (\u0026plusmn;\u0026thinsp;0.13)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.005 (\u0026plusmn;\u0026thinsp;0.001)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.93\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.01\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e3.0 (\u0026plusmn;\u0026thinsp;0.16)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.006 (\u0026plusmn;\u0026thinsp;0.001)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.93\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.01\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e8\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e2.9 (\u0026plusmn;\u0026thinsp;0.15)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.006 (\u0026plusmn;\u0026thinsp;0.001)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.92\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.01\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003e \u003cb\u003eThe sensory quality or organoleptic characteristics.\u003c/b\u003e \u003c/p\u003e \u003cp\u003eData about organoleptic characteristics or sensory evaluation like external appearance, odor, taste, texture, and overall acceptability by the consumer are given in Figs.\u0026nbsp;\u003cspan refid=\"Fig5\" class=\"InternalRef\"\u003e5\u003c/span\u003e\u0026ndash;\u003cspan refid=\"Fig8\" class=\"InternalRef\"\u003e8\u003c/span\u003e. There was a gradual decrease in all five parameters along with storage duration. A maximum baseline test score of 8.5 was recorded in fresh fruits which was decreased to the minimum level after eight days of storage duration in all five parameters at a temperature of 29.3\u0026thinsp;\u0026plusmn;\u0026thinsp;1.4 \u003csup\u003eo\u003c/sup\u003eC and RH of 42\u0026thinsp;\u0026plusmn;\u0026thinsp;2.6%. However, on day 8, the external appearance, odor, taste, texture, and overall acceptability of fruits irradiated at 250 Gy were still in an acceptable range and looked more fresh and attractive than other treatments while unirradiated fruits in control showed the least attraction from consumer point of view. After 8 days, percent decrease in scores of appearance, odor, taste, texture and overall acceptability of fruit in control and 250 Gy were: 55.29% (control) and 35.29% (250 Gy), 49.41% (control) and 31.76% (250 Gy), 55.88% (control) and 26.47% (250 Gy), 55.88% (control) and 44.12% (250 Gy) and 55.88% (control) and 35.29% (250 Gy), respectively. Irradiation at 250 Gy resulted in very high scores for odor and taste as compared to other treatments. The overall effect of irradiation was found to be very effective in better maintaining the sensory quality of fruit for 8 days at the above-mentioned temperature and RH.\u003c/p\u003e \u003cp\u003e \u003c/p\u003e \u003cp\u003e \u003c/p\u003e \u003cp\u003e \u003c/p\u003e \u003cp\u003e \u003c/p\u003e \u003cp\u003e \u003c/p\u003e \u003c/div\u003e"},{"header":"DISCUSSION","content":"\u003cp\u003eWater continuously expires from the surface of fruit after harvesting which causes weight loss due to the opening of surface pores for evaporation of moisture contents [\u003cspan citationid=\"CR26\" class=\"CitationRef\"\u003e26\u003c/span\u003e]. It is due to this loss of moisture contents that decrease visual appearance, salable weight and physiological dysfunctions. In the present study weight loss was significantly increased in both control and treated fruits. However, the increase was comparatively less in irradiated fruits than in unirradiated mango fruits. The findings of this research for weight loss of mango fruit are in agreement with that of (Reddy and Rajo 1988) [\u003cspan citationid=\"CR27\" class=\"CitationRef\"\u003e27\u003c/span\u003e] who reported an average of 3.96% weight loss in mango variety Alphonso stored at ambient temperature for five days as compared to the weight loss of 3.9 and 3.7% occurred in Tommy Atkins and Palmer mango varieties when stored at 20\u0026deg;C for five days. Some other researchers also reported the same values for weight loss in mango fruit [\u003cspan citationid=\"CR28\" class=\"CitationRef\"\u003e28\u003c/span\u003e\u0026ndash;\u003cspan citationid=\"CR29\" class=\"CitationRef\"\u003e29\u003c/span\u003e]. Other authors also reported that weight loss in star fruit irradiated at 0.5 kGy was less than in un-irradiated fruit [\u003cspan additionalcitationids=\"CR31\" citationid=\"CR30\" class=\"CitationRef\"\u003e30\u003c/span\u003e\u0026ndash;\u003cspan citationid=\"CR32\" class=\"CitationRef\"\u003e32\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eDuring mango fruit ripening, the texture of the fruit changes which is attributed to the degradation of different compounds like the degradation of pectic compounds by the pectic enzymes. The activity of this enzyme increases as the fruit ripens [\u003cspan citationid=\"CR33\" class=\"CitationRef\"\u003e33\u003c/span\u003e]. Thus firmness in mango fruit has vital importance as a consumer first looks at the soundness and firmness of fruit during purchase. In this study, though the firmness decreased regularly with storage duration the decrease was slower in fruit irradiated with Gamma irradiation than control. Previous work reported that a mango variety Kensington showed softness at 4 days of storage while after 11 days the fruit became fully soft [\u003cspan citationid=\"CR34\" class=\"CitationRef\"\u003e34\u003c/span\u003e] Similarly, Tommy Atkins mango fruit showed less firmness stored at 20\u0026deg;C than at 13\u003csup\u003e\u0026deg;\u003c/sup\u003eC [\u003cspan citationid=\"CR35\" class=\"CitationRef\"\u003e35\u003c/span\u003e]. Similar results were also reported by Mahayothee et al. (2002) [\u003cspan citationid=\"CR36\" class=\"CitationRef\"\u003e36\u003c/span\u003e] who observed that Thai cultivars of mango when harvested at the mature green stage showed a decrease in firmness at 3 and 4 days when stored at 23\u003csup\u003e\u0026deg;\u003c/sup\u003eC.\u003c/p\u003e \u003cp\u003eThe increase in total soluble solids in fruits is due to the breakdown of very complex carbohydrates [\u003cspan citationid=\"CR37\" class=\"CitationRef\"\u003e37\u003c/span\u003e]. That is why it is a general tendency in fruit that TSS increases as the fruit ripens. The increase or decrease in total soluble solids is an indication of metabolic activity. As water contents were high in fresh fruit, therefore, they have low TSS. With increasing storage duration the TSS values increased due to evaporation of moisture. As irradiation inhibits the enzymatic activities of fruit and breaks the DNA strands that is why water loss is controlled and hence comparatively less decrease was observed in the TSS contents of irradiated fruits. Our study also revealed that less decrease in TSS contents was noted in the fruits treated with gamma irradiation than in untreated fruits but all of them were non-significant at each storage level. Other scientists also stated that soluble solids were lower in irradiated fruits than in irradiated fruits [\u003cspan citationid=\"CR38\" class=\"CitationRef\"\u003e38\u003c/span\u003e\u0026ndash;\u003cspan citationid=\"CR39\" class=\"CitationRef\"\u003e39\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eAcidity, ascorbic acid, and pH are the important characteristics of mango fruit. Acidity is due to the presence of citric, malic, oxalic, succinic, and benzoic acids. After harvesting the loss of acidity is due to the loss of moisture and conversion of sugar as ripening advances. Organic acids are the intermediate metabolites of citric acid cycles which are utilized during the process of respiration. Therefore, acidity increased along with an increase in storage period [\u003cspan citationid=\"CR40\" class=\"CitationRef\"\u003e40\u003c/span\u003e\u0026ndash;\u003cspan citationid=\"CR41\" class=\"CitationRef\"\u003e41\u003c/span\u003e]. Similarly, vitamin C is the most complex vitamin to be protected from degradation after harvesting due to rapid degradation by increased enzymatic activities [\u003cspan citationid=\"CR42\" class=\"CitationRef\"\u003e42\u003c/span\u003e]. In the same way, the pH of fruit decreases along with increasing storage duration as a result of microbial degradation of nutrients which produce acids and alcohols [\u003cspan citationid=\"CR43\" class=\"CitationRef\"\u003e43\u003c/span\u003e]. In the present study acidity, vitamin C and pH contents were more stable in irradiated fruits than control. These findings are in agreement with that of Domarco et al. (1999) [\u003cspan citationid=\"CR44\" class=\"CitationRef\"\u003e44\u003c/span\u003e] who observed that titrable acidity and pH of a grape variety Italica significantly increased with increasing doses of irradiation. In the same way, vitamin C contents were higher in clementine irradiated with gamma-irradiation than in control [\u003cspan citationid=\"CR45\" class=\"CitationRef\"\u003e45\u003c/span\u003e].\u003c/p\u003e"},{"header":"Conclusion","content":"\u003cp\u003eThe use of 250 Gy irradiations as phytosanitary treatment does not have any adverse effect on the postharvest quality of mango, rather irradiation improves consumer\u0026rsquo;s acceptability and shelf life of harvested fruit and may be used as phytosanitary control treatment of mangoes for export purposes.\u003c/p\u003e"},{"header":"Declarations","content":"\u003ch2\u003eConflict of interest\u003c/h2\u003e\n\u003cp\u003eThe authors declare that there are no conflicts of interest.\u003c/p\u003e\n\u003ch2\u003eEthics and\u0026nbsp;informed\u0026nbsp;consent to participate\u003c/h2\u003e\n\u003cp\u003ePrior permission of the orchard growers/ landowners was obtained for collection of the mangoes used in this study and sample collection complied with the local/ national guidelines.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eThe standard principles and procedures for volunteer\u0026rsquo;s participation in the food quality testing were followed in the study involving 20 volunteers judges recruited from Food Science Division (FSD and Plant Protection Division (PPD) for testing food quality. An informed consent of judges was obtained and their opinion on food quality testing was recorded through customer\u0026rsquo;s feedback proforma on sensory, attributes (taste, aroma, texture, and appearance) of the various food samples according to protocol no.07 under NIF-X-QRD-06-022. The study was approved by annual research program evaluation and planning committee (ARPEP) vide (NIF-X-RCD-06026), and its record contained in the FSD; NIF-F-QRD-027. All procedures adhered to the highest ethical standards to ensure the protection of participants\u0026apos; rights, safety, and well-being.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eData Availability:\u0026nbsp;\u003c/strong\u003eAll the data supporting the findings of this manuscript is available within the manuscript.\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\u003cli\u003e\u003cspan\u003eSalunkhe DK, Desai BB (1984) Postharvest Biotechnology of Fruit, vol.1.CRC Press, Boca Raton, Florida. Pp.85.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eGerbaud P, (2008) Mango. Fruit Trop. 153 (9): 10\u0026ndash;35.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eCrisosto CH, Crisosto G, Metheney MP (2003) Consumer acceptance of \u0026lsquo;Brooks\u0026rsquo; and \u0026lsquo;Bing\u0026rsquo; cherries are mainly dependent on fruit SSC and visual skin color. Postharvest Biol. Technol. 28: 159\u0026ndash;167.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eBayarri S, Calvo C, Costell E, Dur\u0026aacute;n L (2001) Influence of color perception of sweetness and fruit flavor of fruit drinks. Food Sci. Tech. Int, 7: 399\u0026ndash;404.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eGonz\u0026aacute;lez-Aguilar GA, Buta JG, Wang CY (2001) Methyl jasmonate reduces chilling injury symptoms and enhances color development of \u0026lsquo;Kent\u0026rsquo; mangoes. J. Sci Food Agric. 81 1244\u0026ndash;1249.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eKhan I, Zahid M, Fazal M, Alamzeb (2016a) Effect of gamma irradiation on the mortality and growth inhibition of citrus scale \u003cem\u003eAonidiella aurantii\u003c/em\u003e (Mask) (Hemiptera: Diaspdidiae) Florida Entomologist 99 (2) 125\u0026ndash;129.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eBitanni S, Habib ur Rahman, Khan I, Daud MK (2015). Incidence and management of coconut scale, \u003cem\u003eAspidiotus destructor\u003c/em\u003e Signoret (Hemiptera: Diaspididae), and its parasitoids on mango (Mangifera sp.) J. Crop Protection 74: 103\u0026ndash;109.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eMiller CE, Chang LW (1998). Inspection requirements for green bananas from Hawaii. Risk Analysis Systems, Policy and Program Development, Animal and Plant Health Inspection Service, U.S. Dep. 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Biol. 45: 6\u0026ndash;10.\u003c/span\u003e\u003c/li\u003e\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"A. destructor, mango fruits, physiochemical analysis, sensory evaluation","lastPublishedDoi":"10.21203/rs.3.rs-4346127/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-4346127/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eThe coconut scale, \u003cem\u003eAspidiotus destructor\u003c/em\u003e Signoret (Hemipteran: Diaspididae) is a regulated pest of tropical fruits and can be controlled through gamma irradiation for quarantine security. In the present study, mango fruits cv. Langra were exposed to gamma irradiation within the range of Phytosanitary irradiation treatments in the dose range of 100\u0026ndash;250 Gy and the effect was monitored on the quality of irradiated fruits. Post-irradiated mangoes were stored at a temperature of 29.3\u0026thinsp;\u0026plusmn;\u0026thinsp;1.4 and RH 42\u0026thinsp;\u0026plusmn;\u0026thinsp;2.6% for 8 days to determine physiochemical analysis of irradiated and unirradiated mango fruits. Results showed stability in weight loss and firmness with irradiation as well and total soluble solids were also lower in irradiated fruits than control. Titrable acidity, vitamin C, and pH values were significantly higher in irradiated fruits as compared to control at all storage levels. Sensory evaluation through odor, appearance, taste, texture, and overall acceptability decreased with storage duration; however, irradiated fruits were acceptable to the consumer for up to 8 days while un-irradiated fruits lost more than 50% of their quality at the same period. It is concluded that irradiations have no adverse effects on fruit quality, but rather improve consumer\u0026rsquo;s acceptability and may be used safely as phytosanitary control measures in mango and other fresh fruits for export purposes.\u003c/p\u003e","manuscriptTitle":"Effect of Gamma irradiation on Physiochemical and organoleptic properties of Mango fruit (Mangifera indica L.)","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2024-06-05 07:22:16","doi":"10.21203/rs.3.rs-4346127/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"adb36d86-d531-477f-9e81-4ed603ecfc4d","owner":[],"postedDate":"June 5th, 2024","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[],"tags":[],"updatedAt":"2024-07-29T07:42:44+00:00","versionOfRecord":[],"versionCreatedAt":"2024-06-05 07:22:16","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-4346127","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-4346127","identity":"rs-4346127","version":["v1"]},"buildId":"qtupq5eGEP_6zYnWcrvyt","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}