Gamma irradiation is used as a phytosanitary treatment for tropical fresh fruit from some producing countries. An experiment was carried out to study the effect of gamma irradiation and season of harvest on the quality 'Pattavia' pineapple fruit. Fruit harvested in the summer and the rainy cool (winter) seasons were exposed to gamma radiation at dose levels of 0 and 400-600 Gy from a 60 Cobalt source and the fruit stored at 13°C and 90% RH for up to 21 days. Gamma irradiation did not affect the ratio of TSS/TA, antioxidant content, or ascorbic acid concentration. However, gamma irradiation did delay color development and also induced internal browning over 50% of flesh discolored in fruit stored for 14 days, especially harvested winter fruit. Moreover, harvesting fruit in different seasons had a significant effect on fruit quality after harvest and during stimulated sea shipment storage. The result showed that gamma irradiation can be used as a phytosanitary treatment with minor changes in eating quality. However, the internal browning was greater if fruit were stored longer than 1 week at 13°C.
Keywords: low‐temperature storage; postharvest disorder; quarantine treatment; γ‐irradiation.