Abstract:
Banana is one of the most widely consumed fruits globally, but it is also highly perishable, leading
to significant losses in agricultural production. This research aimed to extend the shelf life of
Ambul bananas through gamma irradiation. Three different gamma irradiation doses, namely
0.25 KGy, 0.35 KGy, and 0.5 KGy, were applied to the bananas. The study monitored the
physicochemical characteristics of both irradiated and non-irradiated bananas at various time
intervals: 0, 5, 9, 11, 13, 15, 17, 19, and 21 days, focusing on organoleptic properties until spoilage
occurred. Before and after gamma irradiation, the shelf life of Ambul bananas was evaluated by
observing the visual signs of decay. Control bananas ripened within 5 days, while the gammairradiated
matured bananas exhibited ripening after 21 days, effectively extending the shelf life
by 16 days. Notably, using a dose of 0.5 kGy increased the shelf life by 7 days compared to the
control samples. Similarly, a dose of 0.35 kGy resulted in a shelf-life extension of 12 days compared
to the control fruits. Bananas treated with a 0.25 kGy dose showed the longest shelf life, lasting
21 days. The study also analyzed the physicochemical properties of both irradiated and nonirradiated
Ambul bananas during the experimental time periods. A sensory test was conducted
on the 7th day of storage, involving a 9-point hedonic scale to determine the preferred sample.
Thirty untrained sensory panelists assessed the sensory attributes of the fruit, and the data were
subjected to a two-way ANOVA test with a 95% significance level. In conclusion, gamma
irradiation proved to be an effective method for extending the shelf life of Ambul bananas. Among
the doses evaluated, a 0.25 KGy dose was the most efficient in preserving the quality and freshness
of the fruit compared to the 0.35 KGy and 0.5 KGy doses. This research offers valuable insights
into mitigating post-harvest losses in banana production through gamma irradiation treatment.
