Application of combined biocides and gamma radiation for keeping good quality stored grapefruits

Grapefruits were irradiated with gamma rays at doses of 0.4, 0.8, 1.6 and 3.2 KGy. Irradiated and non-irradiated fruits were soaked in biocides formulated from essential oils of fennel, peppermint and caraway oil. All treated and non-treated fruits were stored at room temperature (20 ± 1°C) for a period of 70 days. Samples were taken every 14 days for different quality determinations. Non-treated fruits were decayed continuously alongside the different storage periods. However, exposing the studied fruits to gamma radiation induced a promising effect for retarding this decay. Moreover, soaking citrus fruits in the formulated biocides induced further interruption of fruit decay. In addition, the applied treatment exhibited other positive effects for keeping the good quality of the studied fruits during storage.