Effect of various doses of Gamma Irradiation on the Nutrient composition of Mahua (Madhuca indica) Flower Stored at Ambient Temperature

Mahua flower is an important non-timber forest produce and has a great importance in tribal communities. It is frequently under appreciated due to poor quality brought on by poor storage procedures. Hence, the present study was conducted to assess the effect of various doses of gamma irradiation (0.25, 0.50, 0.75, and 1.0 kGy) on nutrient composition of dried mahua flowers stored at ambient temperature. Exposure of mahua flowers to irradiation improved the storability and preserved its nutritional value even after a year of storage. Nutrient composition of the flowers remained almost similar after 1 year storage with 0.25 kGy and 0.50 kGy doses of irradiation, while an increase in moisture and protein, decrease in ash and crude fiber content was observed in dried mahua flowers treated with gamma radiation doses of 0.75 and 1.0kGy. Among the bioactive compounds the phenol content was maintained at the same level with 0.25 kGy dose and the total flavonoid content was observed to be enhanced with all the four doses of irradiation. However, the antioxidant and carotenoid content of the flowers were found to be negatively affected by irradiation. The initial antioxidant content (1076.11 µg/100g) was reduced to 54.30 µg/100g after one year of storage. It can be inferred that modest doses of gamma irradiation (0.25 kGy and 0.50 kGy) might enhance the storability and retain quality attributes of dried mahua flowers and can be employed as an effective postharvest management approach for preserving and prolonging the shelf life of mahua flowers.