Effect of gamma irradiation on physicochemical properties of Karanda (Carissa carandas) fruit at different stages of maturity

Abstract

The total acidity and titrable acidity among all the maturity stages were found highest in dried karanda fruit (19.61± 0.05% and 3.18±0.06% respectively), pH (4.57±0.04) in ripe fruit, TSS(39.26±0.05 B0) in dried fruit. The color values based on the hunter colour flex found that the lightness ‘L’ values in three maturity stages showed significant difference i.e 71.86±1.23 in raw, followed by ripe fruits in dried karanda fruits. The chromacity ‘a’ was found highest in ripe fresh (28.49±0.03) followed by raw (18.57±0.42) and dried fruit (9.49±0.02). The ‘b’ value chromacity was found highest in ripe fruits (86.42±0.05) followed by raw and dried fruits. The total acidity (20.18±0.03%) and titrable acidity (3.92±0.01%) and TSS (35.67±0.05 B0) was found highest in dried irradiated fruit at 1.00 kGy. The ripe blanched fruits recorded highest pH (4.28±0.02) value. The colour values i.e ‘L’ value (28.09±0.03) in blanched dried fruit, ‘a’ value (28.87±0.07) in ripe blanched fruit and ‘b’ value (86.42±0.03) in ripe irradiated fruit at 0.25 kGy were found with highest values.