GAMMA IRRADIATION AS A QUARANTINE TREATMENT TO PREVENT POST HARVEST SPOILAGE OF DAUCUS CAROTA L.
In the present study, the effect of gamma irradiation on the micro flora and shelf life of carrots (Daucus carota L) were studied. The samples were subjected to various irradiation doses 1.0, 1.5 and 2.0 kGy and products were kept in a refrigerator for 21 days. For the treated and untreated samples, sensory properties, microbiological and physical analyses were carried out on weekly basis. Our results indicated that bacterial, mould and yeast count was reduced in all irradiated carrot samples as compared with control samples. The maximal microbial flora elimination was noticed at a dose of 1.5 kGy. A complete decay of samples receiving 2.0 kGy was observed within one week.