Shelf-life extension of pear (Pyrus communis L.) by gamma-irradiation

Hard and unripe pear fruit was precooled and subjected to (a) over tilde -irradiation in the range of 0.1-2.5 kGy. After irradiation fruit was stored under ambient conditions (25 +/- 2 degrees C, RH 70%) and evaluated periodically for firmness, total soluble solids, titratable acidity, chlorophyll, physiological loss in weight, visual colour score, overall acceptability and microbial load. (a) over tilde -irradiation at 0.1-0.9 kGy did not show any significant effect with respect to shelf-life extension and microbial load. However, irradiation doses of 1.0-1.5 kGy significantly (p <= 0.05) delayed ripening and did not spoil for 14 days of storage under ambient conditions. The microbial load was reduced without affecting the physico-chemical and sensory attributes. The irradiation doses of 2.0-2.5 kGy resulted in reduced microbial load and delayed ripening but adversely affected the fruit colour.