COMPARATIVE EFFECTS OF GAMMA IRRADIATION, UV-C AND HOT WATER TREATMENTS ON SENSORY ATTRIBUTES OF MANGO FRUIT (Mangifera indica L.) CV. WHITE AND BLACK CHAUNSA

The study was carried out to explore the effects of ultraviolet irradiations, gamma irradiations and hot water treatment on the sensory attributes (taste, skin color, flavor, flesh color, aroma and acceptability) of black and white Chaunsa varieties of mango. Gamma irradiations at a dosage of 0.5 KiloGray (KGy) and 1 KGy were very much effective in retaining the color, taste and flavor of the mango fruits. Maximum skin color of 7.42 was maintained by 0.5KGy treated white Chaunsa; while, a maximum skin color of 6.28 was maintained by 1KGy treated black Chaunsa. Furthermore, maximum flesh color of 7.58 was maintained by 1KGy treated white Chaunsa; while, 6.46 was maintained by hot water treated black Chaunsa. Moreover, the hot water treatment was also found to be effective in retaining the taste (7.09) of white Chaunsa variety of mango. Both hot water treatment and gamma irradiations also retained better texture of both the mango varieties. Ultraviolet irradiations were less effective in maintaining the sensory attributes of mango varieties. However, throughout the storage a small amount of loss was noticed in the sensory attributes of mango fruit. Hence, gamma irradiations and hot water treatment can be effectively used commercially to enhance the storage life of black and white Chaunsa varieties of mango.