Effects of irradiation on the organoleptic quality and ripening process of papaya

Papaya variety Eksotika harvested at stage 2 of maturity (green skin with a tinge of yellow) were cleaned, air dried and exposed to irradiation at lower doses i.e. 250, 500, 750, 1000 Gray and then were kept at 20 deg. C for up to 9 days or until ripe. Sensory evaluation was carried out the storage period in order to determine effects of radiation on organoleptic quality and ripening process. About 15-24 experienced panelists were involved in the sensory evaluation. It was found that effect on the organoleptic quality of fruit irradiated with dose at 1000 Gray was unacceptable. Nevertheless, the quality was very much less affected by irradiation at 750 Gray or lower. In general the irradiated papaya ripened earlier than the control where the skin colour change by turning from green to 100% yellow but gives harder texture. Freckles on skin surface during ripening were reduced by irradiation