Effect of gamma irradiation and storage days on physicochemical, sensory, and microbial quality of pineapple ( Ananas comosus ) fresh cut under refrigeration

Fresh‐cut pineapple is increasingly consumed for its convenience and nutritional value; however, minimal processing accelerates quality deterioration and microbial growth, resulting in substantial postharvest losses. Gamma irradiation is recognized as a nonthermal preservation technique, but limited information exists regarding its effectiveness in maintaining the quality and safety of fresh‐cut pineapple under refrigerated storage conditions in Bangladesh. This study evaluated the effects of gamma irradiation (0, 1, 2, and 3 kGy) and refrigerated storage at 5°C for 12 days on the physicochemical, sensory, and microbiological quality of fresh‐cut Honey Queen pineapple slices. Physicochemical parameters (pH, titratable acidity, total soluble solids ( TSS ), vitamin C, total phenolic content [ TPC ], and color), microbial counts, and sensory attributes were analyzed at regular intervals. Gamma irradiation and storage duration significantly affected pH and titratable acidity ( p  < 0.05), while TSS and vitamin C were primarily influenced by storage time. Irradiation at 3 kGy resulted in the highest retention of TPC and acceptable color and sensory properties. A substantial reduction in microbial load was observed at 3 kGy, with total viable counts decreasing to 2.93 log 10 cfu/g compared to 7.54 log 10 cfu/g in nonirradiated samples. Sensory evaluation indicated no adverse effects of irradiation, and samples treated at 3 kGy received the highest overall acceptability score. The findings demonstrate that gamma irradiation at 3 kGy effectively enhances microbial safety while maintaining acceptable physicochemical and sensory quality of fresh‐cut pineapple. However, it does not significantly extend shelf life beyond 15 days.