Optimization of radiation dose and quality parameters for development of ready-to-cook (RTC) pumpkin cubes using a statistical approach

Full factorial design was employed to study the effect of gamma irradiation (0–2.5 kGy) and storage (up to 28 d) at 10 °C on quality of RTC pumpkin. Data obtained from microbial, color, texture and sensory analysis were fitted into a cubic model. Resulting equations were solved to assess radiation dose and maximum storage period for acceptable microbial quality (< 10⁵ CFU g^? 1) and sensory scores (overall acceptability > 5). Radiation dose of 1 kGy resulted in a product with desired microbial and sensory quality up to storage period of 21 d. The processed product (1 kGy) had significantly (p < 0.05) higher total antioxidant and vitamin C content as compared to non-irradiated control after storage of 21 d. HPLC analysis demonstrated that there were no qualitative changes in phenolic and carotenoid constituents due to radiation processing. Thus radiation processing was successfully employed to develop RTC pumpkin with improved shelf-life.Industrial relevanceThe present study demonstrates the efficacy of the statistical approach of the experimental design for optimization of radiation dose and storage time for ready-to-cook (RTC) pumpkin cubes with acceptable microbial and sensory quality. Complex interactions among radiation dose, storage duration and quality attributes of RTC pumpkin were successfully mathematically modeled. The mathematical modeling can be useful for commercial production as the required processing conditions can be suitably obtained based on the desired quality characteristics of the final product.