International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 5, Issue 5 (2020)

Effect of gamma radiation and packaging on storability of hurda (tender sorghum)


Mate VN, Bakane PH, Gupta SV, Nagdeve MB, Ghorade RB, Pardeshi IL, Badginwar A

An attempt was made to enhance shelf life of hurda (tender sorghum) by using gamma radiation source (Co60). Hurda (tender sorghum) packed in various thickness viz. 250 and 300 gauge of low density polyethylene (LDPE) (sample size 50 g each) were treated with irradiation doses 1kGy, 1.5 kGy, 2 kGy. Storage stability of samples was observed for samples kept in ambient condition (15-38°C, 19-49 % RH). The quality of the sample was determined with the help of quality parameters, microbiological study and sensory evaluation at the interval of 2 days. Treatment of gamma irradiation of hurda (tender sorghum) significantly affected the quality tests with enhanced the storability. Proximate content such as protein was increased, as increased irradiation doses from 1kGy to 2 kGy. The effect of irradiation as O2 and Co2 content of hurda (tender sorghum) sample packed in various packaging materials were found Non-significant. The bacterial load found less (3.373 x103 cfu/g) in 300 gauge packaging treated with 1.5 kGy irradiation dose. Hurda (tender sorghum) irradiated with 1.5 kGy and 300 gauge LDPE packaging were retained their green colour up to the 6th day of storage. The sensory evaluation were carried out by the panelists and statistically analyzed. The treated hurda (tender sorghum) were found significantly superior to be acceptable up to 6 days at room temperature.
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