Journal of Radioanalytical and Nuclear Chemistry

, Volume 298, Issue 3, pp 1665–1672 | Cite as

Combined effect of gamma irradiation and hot water dipping on the selected nutrients and shelf life of peach

  • Akbar Zaman
  • Ihsan Ihsanullah
  • Anwarulhaq Ali Shah
  • Tariq Nawaz Khattak
  • Saeed Gul
  • Imdad Ullah Muhammadzai


Gamma irradiation in combination with hot water dipping treatment was tested for maintaining storage quality and extending the shelf life of peach fruit. The matured peaches fruits (local variety no, Tex-A-6-69) were first dipped in hot water having temperature of 0, 40 and 60 °C for 60 seconds and they were exposed to 0.5 and 1.0 kGy doses of gamma radiation and stored in paper cartons under ambient (temperature 25 ± 2 °C, RH 70 %) conditions for their physico-chemical evaluations on weekly basis. The combine effect of hot water dipping treatment and irradiation for peach was study for the first time in Pakistan. The parameters studied included % weight loss, % ash content, % moisture content, total soluble solids (TSS), titratable acidity and ascorbic acid. The sensory indices studied were size, shape, color and overall acceptability. The sensory evaluation values at 0 days for the controlled peach sample were recorded for comparison. Statistical analysis was performed to find determinates of irradiation alone and in combination with hot water dipping techniques on peaches. Studies revealed that irradiation treatment in combination with hot water treatments significantly (LSD at 5 %) maintained the storage quality of peach fruit under ambient conditions. Data obtained for weight loss, moisture, shape and overall acceptability showed significant results while non-significant values were recorded for ash, TSS and size. Overall, consumers rated the acceptability of treated peaches higher than untreated peaches. This particular type of research also helps in improving one’s country export quality of fruits.


Hot water dipping Gamma irradiation Nutrients Shelf life Peach 


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Copyright information

© Akadémiai Kiadó, Budapest, Hungary 2013

Authors and Affiliations

  • Akbar Zaman
    • 1
  • Ihsan Ihsanullah
    • 2
  • Anwarulhaq Ali Shah
    • 1
  • Tariq Nawaz Khattak
    • 2
  • Saeed Gul
    • 2
  • Imdad Ullah Muhammadzai
    • 1
  1. 1.Institute of Chemical SciencesUniversity of PeshawarPeshawarPakistan
  2. 2.Nuclear Institute for Food and AgriculturePeshawarPakistan

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