Gamma Radiation Effects on Biochemical Compojients of Puerto Rican Mangos

The effects of gamma radiation were investigated on the content of ascorbic acid, total carotenoids, total carbohydrates and titratablc acidity in five varieties of mangos grown in Puerto Rico. Irradiation with 75-Krad doses did not significantly influence biochemical components. Subsequent changes were related closely to delay in fruit ripening, and reduction of fungal spoilage, effected by the radiation pasteurization. Radiation at the 75-Krad level extended shelf life to 7 days.