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Effect of gamma radiation on microbial safety and nutritional quality of kachri (Cucumis callosus)

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Abstract

Fresh dried and old (6–12 months) dried kachri (Cucumis callosus) were treated with 0, 2.5, 5 and 7 kGy of gamma radiation in a cobalt 60 gamma cell (GC-1200). The irradiated samples of kachri were stored at room temperature (28 ± 2 °C). Total bacterial count and nutrient composition were evaluated immediately after irradiation and at regular intervals of 1 month during 3 months of storage. Results indicated that gamma radiation reduced the total bacterial counts of dried samples of both fresh and old dried kachri. Dose of 5.0 kGy was sufficient to eliminate total bacterial count and there was no microbial growth in 5.0 kGy irradiated samples during the storage period. No significant differences were observed in the proximate composition of both types of kachri at all irradiation doses. It was concluded that irradiation treatments of kachri improves keeping quality of both freshly dried and old dried Kachri.

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Acknowledgements

This work has been undertaken with the financial support received from Board of Research in Nuclear Science (BRNS), Department of Atomic energy (DAE), Mumbai, India.

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Authors and Affiliations

  1. Radio Tracer Lab, S. K. Rajasthan Agricultural University, Bikaner, 334 006, India

    Priyanka Joshi, Brij Gopal Chhipa, Madhu Goyal, M. P. Sahu & Govind Singh

  2. Central Arid Zone Research Institute, RRS, Bikaner, 334 006, India

    N. S. Nathawat

  3. Food Technology Divisions, BARC, Trombay, Mumbai, 400 085, India

    Sachin Hajare

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  1. N. S. Nathawat
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  2. Priyanka Joshi
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  3. Brij Gopal Chhipa
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  4. Sachin Hajare
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  5. Madhu Goyal
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  6. M. P. Sahu
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  7. Govind Singh
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Correspondence to Govind Singh.

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Nathawat, N.S., Joshi, P., Chhipa, B.G. et al. Effect of gamma radiation on microbial safety and nutritional quality of kachri (Cucumis callosus). J Food Sci Technol 50, 723–730 (2013). https://doi.org/10.1007/s13197-011-0380-6

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  • DOI: https://doi.org/10.1007/s13197-011-0380-6

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