MICROBIOLOGICAL AND CHEMICAL PROPERTIES OF IRRADIATED MANGO

ABSTRACT Fourteen fungal species belonging to five genera , Aspergillus, Cladosporium, Penicillium, Fusarium and Scoplariopsis were isolated from the surface of mango fruits , (Mangifera indica L.) variety “Zebda”. Mycotoxin production by isolated molds was tested in Czapek‐Dox broth as well as mango pulp. The irradiation decimal reduction doses (D 10 values) of the molds were determined in either physiological saline solution or mango pulp. The effects of ionizing radiation in combination with hot water‐dipping (55C/5 min) on shelf‐life extension and the microbiological, chemical, rheological and organoleptic properties of mango fruit (at mature green stage) stored at 12°C and 80–85% relative humidity were determined. Results showed that Zebda mango irradiated with doses of 1.0 kGy can be stored 50 days at 12°C without any undesirable changes to measured nutrient and sensory quality when compared to unirradiated mangoes refrigerated for 25 days.