Background: Guava (Psidium guajava L.) fruit is an important part of our diet and valuable
for consumption as a source of healthy nutrients. Due to its perishable nature, it has a high
decaying rate with an economic loss if not treated properly with suitable measures.
Objectives: During the recent year, radiation technology gained popularity at a global level for treating
foods to achieve better quality and long-lasting shelf life. Recent studies focus on the use of radiation
treatment for guava to enhance its shelf life.
Methods: Treatment of two local guava cultivars Gola and Surahi with gamma radiation at doses of
0.10 kGy, 0.25 kGy and 0.5 kGy and their effect was investigated on the microbial load and nutritional
Results: Furthermore, the effect of gamma radiation on fruit shelf life, decay percentage, organoleptic
qualities, and nutrient parameters including moisture, mineral ash, fat, fibre, protein and carbohydrate
content was determined.
Conclusion: Hence this study was helpful in optimizing the dose of gamma radiation for our commonly
grown guava cultivars to enhance their shelf life.