Cucumber (Cucumis sativus) and Irish potato (Solanum tuberosum) using X-rays in Benue State, Nigeria

Abstract

An ambient storage temperature range of 27 – 30^oC was recorded. The measured density, moisture content M.C (%), and pH were in the intervals: 0.934-1.201 g/cm3 , 94.98-98.67%, and 6.1-4.2 for cucumber, and 0.0874-1.0867 g/cm3 , 70.82-79.93%, and 8.9-7.2  for irish potato respectively. The percentage mass shrinkage ( dM%) of the control and 100kVp  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 (dM ) was found to increase during preservation and higher kVp  values extended the shelf life of the products. The 90-100kVp 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  kVp values of diagnostic X-rays.