Vol. 10, Issue 10 (2021)

Author(s):
Sushant Bhardwaj, Vijay Kumar Singh, Ravi Gupta, Yadvika, Deepika, Sachin and Divakar

Abstract:
The study entitled “Development of Automated Photochemical Treatment Chamber for Enhancing the Shelf life of Strawberry (Fragaria x ananassa)” was carried out to see the effect of UV-C radiation for enhancing the shelf life of strawberry. The strawberry fruits were exposed to UV light produced by a bank of germicidal UV lamps. Fruits was irradiated at different UV-C doses of 1A (1.32 kJ/m²), 2A (1.58 kJ/m²), 3A (1.85 kJ/m²), 1B (2.64 kJ/m²), 2B (3.17 kJ/m²), 3B (3.70 kJ/m²), 1C (4.34 kJ/m²), 2C (5.21 kJ/m²), 3C (6.08 kJ/m²). Treated and untreated fruit samples were taken for storability studies. Study revealed that maximum loss in physiological weight was occurred in control treatment i.e 9.76% during 6^th day of storage period and minimum (6.07%) was occurred at UV-C of 6.08 kJ/m². The maximum decay occurred in control treatment (46%) and minimum in treatment dose of 6.08 kJ/m² (6.67%) at 6^th day of storage period. Decrease in L* value was maximum in untreated sample and minimum at UV dose of 5.21 kJ/m². Similar trends were seen in croma and hue angle values. The maximum decrease in firmness was seen in untreated fruit over the six days of storage period. From the study it can be seen that, UV technology is viable for disinfection of solid foods instead of thermal treatment or application anti-microbial compound.