Gh Jeelani Raja - Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar, J;K, India-۱۹۰۰۲۳
F. A. Masoodi - Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar, J;K, India-۱۹۰۰۲۳

Apricots being highly perishable and often results in significant postharvest losses that affect their marketability and commercial viability. A study was conducted to investigate the synergistic effect of postharvest application of gamma irradiation and Methyl Jasmonate (MeJ) on the quality, enzyme-specific activities, and shelf life of the apricot (Prunus armeniaca cv. ‘CITH-۱’). Apricots were gamma irradiated at a dosage of ۰.۵ kGy and submerged in different concentrations of MeJ before being refrigerated (۱±۱oC, RH ۸۰-۸۵%) for ۳۵ days. Apricots treated with a ۰.۵ kGy dose and ۰.۱ mmol L-۱ MeJ followed by refrigeration significantly (P< ۰.۰۵) retained higher levels of antioxidant activity. The quality of apricots was effectively preserved, and their shelf life was extended through treatments of ۰.۵ kGy irradiation dosage and ۰.۲ mmol L-۱ MeJ, which significantly (P< ۰.۰۵) reduced decay percentage, weight loss, and enzyme activity while maintaining fruit firmness. The study's results suggest that applying a postharvest treatment of MeJ at a concentration of ۰.۱ and ۰.۲ mmol L-۱ in combination with an irradiation dosage of ۰.۵ kGy is a viable method for preserving the quality and bioactive compounds of fresh apricots during refrigerated storage for up to ۳۵ days.

Antioxidant activity, Decay percentage, Enzyme-specific activities, Firmness, Postharvest shelf life.