Postharvest shelf life extension of Cucumber (Cucumis sativus) and Irish potato (Solanum tuberosum) using X-rays in Benue State, Nigeria

Nguvan Becky Akaagerger; Isidore Komofor Ngongiah; Alexander A Tyovenda; Soweh Raymond Mbinkong; Kenkwa Basil Songwe; Rousinne Komofor Chetgho

doi:10.57056/ajet.v8i1.85

Authors

Nguvan Becky Akaagerger Centre for Food Technology and Research (CEFTER), Benue State University, Makurdi, Nigeria; Department of Physics, Benue State University, Makurdi, Nigeria
Isidore Komofor Ngongiah Centre for Food Technology and Research (CEFTER), Benue State University, Makurdi, Nigeria; Department of Physics, Benue State University, Makurdi, Nigeria; Department of Physics, Faculty of Science, University of Bamenda, P.O. Box 39 Bamenda, Cameroon
Alexander A Tyovenda Centre for Food Technology and Research (CEFTER), Benue State University, Makurdi, Nigeria; Department of Physics, Joseph Sarwuan Tarka University, Makurdi, Nigeria
Soweh Raymond Mbinkong Centre for Food Technology and Research (CEFTER), Benue State University, Makurdi, Nigeria; Department of Physics, Benue State University, Makurdi, Nigeria; Department of Physics, Faculty of Science, University of Bamenda, P.O. Box 39 Bamenda, Cameroon
Kenkwa Basil Songwe Nursing and Advanced practice provider, Walden University, Minneapolis USA
Rousinne Komofor Chetgho Department of Biological science, Faculty of Science, University of Bamenda, P.O. Box 39 Bamenda, Cameroon

DOI:

https://doi.org/10.57056/ajet.v8i1.85

Keywords:

Cucumber, Irish potato, Physicochemical properties, Shelf Life, X-ray irradiation

Abstract

This paper investigates the postharvest shelf life extension of cucumber and irish potato using X-rays, in Benue State, Nigeria. The selection of samples for the research was done from the traditional markets in Gboko for similar properties as depicted in the literature. For both products, six samples each with one kept as the control sample were X-ray irradiated with and of X-rays. An ambient storage temperature range of 27 – 30^oC was recorded. The measured density, moisture content M.C (%), and pH were in the intervals: , , and for cucumber, and , , and for irish potato respectively. The percentage mass shrinkage ( ) of the control and 100 X-ray irradiated samples were: 45.0% and 31.6% for cucumber, and 23.8% and 20.5% for irish potato respectively. The mass shrinkage ( ) was found to increase during preservation and higher values extended the shelf life of the products. The of X-rays was effective in preserving cucumber for an additional 7 – 8 days and irish potato for additional 10 – 15 days of storage. In essence, cucumber and irish potato can be stored by exposure to specific values of diagnostic X-rays.

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