Optimization of the effect of gamma radiation on textural properties of different varieties of potato (Kufri Chandramukhi and Kufri Jyoti) and mango (Langra and Fazli) during storage by response surface methodology.
Sayanti Ghosh, Das M. K.
Author Affiliation: Department of Food Technology & Biochemical Engineering, Jadavpur University, Kolkata 700 032, India.
Innovative Food Science & Emerging Technologies 26 : 257-264
Abstract : Response surface methodology was employed to study the effects of Gamma radiation and storage time on textural properties of different varieties of potato (Kufri Chandramukhi and Kufri Jyoti) and mango (Langra and Fazli). The radiation doses varied from 0.04 kGy to 3 kGy for potato and from 0.25 kGy to 10 kGy for mango. Storage was upto 6 months in potato and for 10 days in mango. Optimization of the regression equation revealed that for both potato and mango, the maximum peak force was at 0 radiation exposures and without storage. Peak forces decreased significantly with increasing doses and storage time exhibiting textural softening for radiation induced cellular damages together with biochemical and physiological changes associated with sprouting of potato and ripening in mango. The 3D response surface graphs established the same phenomena. Scanning electron microscopic photographs of semi dried potato and mango at 200x magnification also reinforced the facts. Industrial relevance Potato is an important food crop of the world and a yearlong supply of potato is required to meet the consumer demand and so the effective storage of potato is important. The major problem of potato storage is sprouting which makes potato tubers unacceptable to the consumers. Gamma irradiation pretreatment successfully inhibits sprouting but creates textural damages. This paper explores the optimization of the effects of gamma radiation on textural properties of potato with varying radiation doses and storage time by applying response surface methodology. This optimization values will be beneficial for commercial application of gamma radiation in potato preservation.