Effects on the Quality of Fresh Cucumber (<i>Cucumis sativas L.</i>) Treated with Ionizing, Non-ionizing Radiations and their Combined Treatments


  • M. Abdul Bari
  • Shakil A. Khan Institute of Food and Radiation Biology, Bangladesh Atomic Energy Commission


Cucumber (Cucumis sativus L.), Gamma Radiation, Ionizing, Non-Ionizing, Microwave Energy, Quality


Postharvest loss of fresh produces is one of the major concerns in many countries, specially where climate is hot and humid. Ionizing radiation is used as phytosanitary treatment (PI) for many fresh produces. However, some variety of fresh produces can not tolerate high ionizing radiation dose which is required for PI treatment. We evaluated the possibility of using non-ionizing radiation alone or in combination with ionizing radiation for fresh cucumbers to minimize post-harvest loss. Gamma radiation of 100 Gy, Microwaves generated from 180 watt for 10 seconds, and their combined effects on cucumbers were analyzed. External colour, firmness and percent storage loss of treated cucumbers were compared with untreated control group. External colour analysis of L*a*b* parameters showed a gradual increase of L* (lightness) and b* (blue to yellow) with the storage time. We did not observe any significant changes of L* and b* values between the treated and untreated cucumbers. However, values of a* (green to red) were changed significantly (p=0.0001). During the 15-day storage period we did not observe any significant differences of firmness of cucumber among the treated and untreated ones. At the end of the 15-day storage period, the cumilitive percent losses of treated and untreated cucumbers were 13.3% (combined ionizing and non-ionizing radiation), 16.6 % (only ionizing radiation), 20.0 % (only non-ionizing radiation) and 30.0 % (no treatment).



Author Biography

Shakil A. Khan, Institute of Food and Radiation Biology, Bangladesh Atomic Energy Commission

Insect Biotechnology Division



Ahmed, E. M., Fluck, E. C. and Dennison, R. A. 1972. Textural properties of irradiated tomatoes. J. Tex. Stud., 3: 115-121.

Alba, R., Cordonnier-Pratt, M. M. and Pratt, L. H. 2000. Fruit-Localized phytochromes regulate lycopene accumulation independently of ethylene production in tomato. Plant Physiol., 123: 363-370.

Barkai-Golan, R., Padova, R., Ross, I., Lapidot M., Davidson, H. and Copel, A.1993. Combined hot water and radiation treatments to control decay of tomato fruits. Ientia Hort., 56(2):101-105. doi:10.1016/0304-4238(93)90011-E

Bard, Z. J. and Kaiser, C.1996. Post-harvest vapor heat shock treatments of fuerte avocado fruit. South African

Growers’ Assoc. Yearbook 19: 116-118.

Bedi, S. S. and Singh, M. 1992. Microwaves for control of stored grain insects. Nat. Acad. Sci. Lett. 15 (6):195-197.

Boylston, T. D., C. A. Reitmeier, J. H. Moy, G. A. Mosher, and L. Taladriz, 2002. Sensory quality and nutrient composition of three Hawaiian fruits treated by X-irradiation. J. Food Qual., 25(5): 419-433.

Bramlage, W. J. and Lipton, W. J. 1965. Gamma radiation of vegetables to extend market life. Mktg. Research Report. 703, USDA,Washington, D.C.

Cheour, F. and Mahjoub, A. 2003. Delayed ripening and senescence of strawberry (Fragaria ananassa Duch.) by irradiation with gamma rays. Sci. des Alim., 23(3):355-366.

Commission Regulation (EEC), 1988. Laying down quality standards for cucumbers number 1677/88. Official Journal L 150, 16/06/1988:21-25.http://europa.eu.int./eur-lex/lex/LexUriServe.do?uri=CELEX:31988R1677:EN:HTML

Drake, S. R., Moffitt, H. R. and Kupferman, E. M. 1991. Quality characteristics of ‘Bing’ and ‘Rainer’ sweet cherries treated with gibberellic acid, following fumigation with methyl bromide. J. Food Qual. 14:119-125.

Food and Agriculture Organization of the United Nations. 2005. Production quantity (1000 tonnes)/ cucumbers and gherkins. Retrieved from http://faostat.fao.org/site/336/DesktopDefault.aspx?PageID=336

Gautier, H., Diakou-Verdin, V., Benard, C., Reich, M.and Buret, M. et al. 2008. How does tomato quality (sugar, acid and nutritional quality) vary with ripening stage, temperature and irradiance? J. Agric. Food Chem., 56: 1241-1250.

Giese, J. 1992. Advances in microwave food processing. Food Technol. 46: 118-123.

Glegg. R.E., Boyle, F.P., Tuttle, L.W., Wilson D. E. and Kertesz, Z. I. 1956. Effect of ionizing radiations on plant tissues. I. Quantitative measurements of the softening of apples, beets and carrots. Radiation Res., 5: 127-133.

Gnanasekharan, V., Shewfelt, R.L., Chinnan, M.S., 1992. detection of color in green vegetables. J. Food Sci. 57, 149-154.

Gonzalez-Aguilar, G., Wang, C.Y. and Buta, G.J. 2004. UV-C irradiation reduces breakdown and chilling injury of peaches during cold storage. J. Sci. Food Agric, 84(5): 415-422.

Halverson, S. L., Burkholder, W. E., bigelow, T. S., Nordheim, E. V., Misenheimer, M. E. 1996. High-power microwave radiation as an alternative insect control method for stored products. J. Econ. Entomol. 89: 1638-1648.

Hardenburg, R. E., A. E. Watada and C. Y. Wang, 1986. The commercial storage of Fruits, Vegetables and Florist and Nursery stocks. United States Department of Agriculture, Agricultural Research Service. Agricultural Handbook. Pp:66.

Ikediala, J. N., Tang J., Neven, L. G. and Drake, S. R. 1999. Quarentine treatment of cherries using 915 MHz microwaves: temperature mapping, colding moth mortality and fruit quality. Post. Biol. and Technol. 16: 127-137.

Kader, A. A 1983. Post harvest quality maintenance of fruits and vegetables in developing countries. In: Lieberman M, eds. Post harvest physiology and crop preservation. Plenum Press, London, England, 455-470. http://dx.doi.org/10.1007/978-1-4757-0094-7_21.

Kader, A. A., 1986. Potential application of ionizing radiation in postharvest handling of fresh fruits and vegetables. Food Technol.,40(6): 117-121.

Kader, A. A., 2002. Postharvest Biology and Technology: An Overview In: Postharvest Technology of Horticultural Crops, Kader, A. A.(Ed.), University of California Agriculture and Natural Resources Publication, California, USA., pp:39-47.

Khattak, A. B., Bibi, N., Chaudry, M. A. Khan, M., Khan, M. and Qureshi, M. J. 2005. Shelf life extension of minimally processed cabbage and cucumber through gamma irradiation. J. Food Protec. 68:105-110.

Khattak, M. K. Bibi, N., Khattak, A. B. and Chaudry, M. A. 2005. . Effect of irradiation on microbial safety and nutritional quality of minimally processed bitter gourd (Momordica charantia). J. Food Science. 70:M255-M259.

Konopacka, D. and Plocharski, W. J. 2003. Effect of storage conditions on the relationship between apple firmness and texture acceptability. Postharv. Biol. Technol. 32: 205-211.

Le, T. N., Shiesh, C. C. and Lin, H. L. 2010. Effect of vapor heat and hot water treatments on disease incidence and quality of Taiwan native strain mango fruits. Int. J. agric. Biol., 12:673-678.

Mansour, F. E., Abd-El-Aziz , S. A. and Helal, C. A. 2006. Effect of fruit heat treatment in three mango varieties on incidence of post harvest fungal disease. J. Plant Pathol., 88: 141-148.

Mitcham, B., 1999. Irradiation as a Quarantine Treatment. Perishables Handling Quarterly (99): 19-21.

Naqvi, M. H., 2005. Management and quality assurance of fruits and vegetables for export-needs for product to market approach, In Use of irradiation for quarantine treatmentr of fresh fruits and vegetables. Proceedings of the first national seminar held at atomic energy centre, Dhaka, Bangladesh, 19 Sep., 2005.

Paull, R. E. and Armstrong, J. W. 1994. Introduction. In: Insect pests and fresh horticultural products: treatments and responses, Paul, R.E. and J. W. Armstrong, (eds.).CAB International, Wallingford, UK, pp: 1-33.

Prakash, A., Inthajak, P., Huibregtse, H., Caporaso, F. & Foley, D. M., 2000. Effects of low-dose gamma irradiation and conventional treatments on shelf life quality characteristics of diced celery. Journal Food Science. 65:1070-1075.

Prakash, A., Manley, J., Decosta, S., Caporaso, F. and Foley, D. 2002. The effects of gamma irradiation on the microbiological, physical and sensory qualities of diced tomatoes. Radiation Phys. Chem., 63(3-6): 387-390.

Schouten, R. E., Otma, E. C., van Kooten, O., Tijskens, L. M. M., 1997. Keeping quality of cucumber fruits predicted by biological age. Postharvest Biol. Technol. 12:175-181.

Schouten, R. E., Tijskens, L. M. M., van Kooten, O., 2002. Predicting keeping quality of batches of cucumber fruit based on a physiological mechanism. Postharvest Biol. Technol. 26:209-220.

Snowdon, A. L.1990. A colour atlas of post harvest diseases and disorders of fruits and vegetables. Volume 2: Vegetables. Wolfe Scientific Ltd. Barcelona, Spain, 12-15.

Steven, L. Halverson, Wendell, E. Burkholder, Timothy, S. Bigelow, Erik, V., nordheim and Misenheimer, M. E. 1996. High power microwave radiation as an alternative insect control method for stored products. 89(6): 1638-1648.

Van Dijk, C., C. Boeriu, Stolle-Smits, T. and Tijskens, L. M. M. 2006. The firmness of stored tomatoes (cv. Tradiro). 2. Kinetic and Near Infrared models to describe pectin degrading enzymes and firmness loss. J. Food Eng., 77: 585–593. doi:10.1016/j.jfoodeng.2005.07.017.




How to Cite

Bari, M. A., & Khan, S. A. (2015). Effects on the Quality of Fresh Cucumber (<i>Cucumis sativas L.</i>) Treated with Ionizing, Non-ionizing Radiations and their Combined Treatments. Asian Journal of Agriculture and Food Sciences, 3(1). Retrieved from https://www.ajouronline.com/index.php/AJAFS/article/view/2116