article · Nigerian Journal of Physics
Postharvest losses present significant challenges to tomato production. Research evaluating tomatoes locally cultivated in Gboko, Benue State, examined the influence of gamma irradiation on shelf life and proximate composition. Samples were treated with doses of 0.25 kGy, 0.50 kGy, 1.00 kGy, and 2.00 kGy using an irradiator at the Nuclear Technology Centre in Abuja. Findings demonstrate that doses between 0.50 kGy and 1.00 kGy successfully prolonged the storage life of tomatoes by nine to ten days. Chemical assessments demonstrated that levels of crude fibre, ascorbic acid, moisture, ash, protein, and fat decreased as irradiation exposure rose. Conversely, carbohydrate content showed an increase alongside higher radiation doses. Consequently, an irradiation dose range of 0.50 kGy to 1.00 kGy is identified as the optimal window for extending the postharvest duration of these regionally grown tomatoes.
Postharvest spoilage significantly limits fresh tomato distribution and availability. By demonstrating that specific gamma irradiation doses can extend tomato freshness by over a week, this evidence provides a quantifiable method to reduce produce spoilage. Understanding how radiation alters nutritional characteristics such as ascorbic acid and protein ensures that preservation methods do not compromise fruit quality unacceptably.
This technique addresses postharvest preservation for tomato growers, agricultural distributors, and food processors seeking to reduce spoilage during storage. The work represents applied research tested on real crop samples using an operational nuclear facility. To reach commercial deployment, supply chain actors would require access to industrial irradiation infrastructure and protocols that balance the nine- to ten-day shelf-life extension against the observed decreases in vitamins, protein, and other nutrients.
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In order to address the postharvest losses associated with the production of tomatoes locally grown in Gboko local Government Area of Benue state,the effect of Gamma irradiation on the shelf life and proximate composition of gamma irradiated Lycopersicon esculentum tomatoes locally grown in Gboko local Government Area of Benue State was investigated using the following gamma irradiation doses: 0.25 kGy, 0.50 kGy, 1.00 kGy and 2.00 kGy respectively from Gamma Irradiator (GS 1000) located at Nuclear Technology Centre, Abuja. The analysis of the investigation revealed that the dose range of 0.50 kGy to 1.00 kGy is effective for extension of shelf life of Lycopersicon esculentum tomatoes by 9 to 10 days respectively. Kjedal and iodometric methods were employed to determine the carbohydrate, crude fibre, ascorbic acid, moisture content, percentage ash, percentage protein and fat contents of non-irradiated and irradiated tomatoes. Results of the analysis revealed that the mentioned parameters decreased with increasing gamma irradiation doses except carbohydrate which increased with increasing gamma irradiation doses. The dose range of 0.5 kGy to 1.00 kGy is recommended for the extension of shelf life of Lycopersicon esculentum tomatoes locally grown in Benue State.
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DOI: 10.62292/njp.v34i1.2025.165
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