Analyzing the Effects of Gamma Radiation (Cobalt-60) on the Shelf Life and Nutritional Quality of Carrot (Daucus Carota)

Abstract

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Carrot is recognized as a most nutritious vegetable since it contains essential nutrients, vitamins, fibers and minerals required for normal growth and development of all living beings. The quality of vegetables is affected during storage due to ethylene production, respiration, transpiration, growth, development, compositional changes, physiological breakdown, physical damage and pathological breakdown. Under optimal storage conditions carrots can be preserved for 6–8 months without affecting any quality attributes, only if they are not infected by microorganisms producing storage diseases. Internationally, gamma radiation (60Co and 137Cs) has been proved as a safe and effective technology in extending the shelf life of fresh products. This technology further inhibits the sprouting of vegetables, the growth of pathogens and insects and also sterilizes
vegetables and fruits. Gamma irradiation is more effective in the preservation of carrots as compared to the traditional preservation methods including pasteurization, freezing, chemical, refrigeration, or canning processes. Gamma radiation can enhance the trade opportunity and export quality of fruit and vegetables produced in Pakistan. Cobalt-60 gamma irradiation has no undesirable side effects on food and don’t cause any change in physico-chemical properties including the nutritional content of the treated product. It is practical in the conditions existing in the country. In Pakistan, food can be stored by incorporating gamma irradiation practically and economically under specific conditions. Hence, radiation is a promising technique for the extension of shelf life and it can contribute towards the economic growth of the country by exporting good quality carrots.