LOW DOSE UV AND GAMMA RADIATION ON STORAGE ROT AND PHYSICOCHEMICAL CHANGES IN PEACHES

Peach fruit were irradiated with 7.5 × 104 ergs/mm2 of UV (254nm) or 0.1 kGy gamma rays or a combination of both, then stored at 16C for 21 days. The results showed that both UV and gamma rays reduced storage rot and delayed ripening. UV treated peaches had lower sugar concentration, total phenols, anthocyanins and lower weight loss than the gamma treated peaches. The combination of UV and gamma showed no advantage over the use of UV or gamma alone.