Optimizing Shelf Life of Dioscorea Rotundata through X-Irradiation: A Review of Current Trends and Findings

Abstract

Dioscorea rotundata, is a staple food crop in many tropical regions. Despite its importance, the crop is highly perishable, leading to significant post-harvest losses. This review aims to provide an overview of the effects of X-irradiation on the microbial load, nutritional quality, and shelf life of Dioscorea rotundata. A key finding of this review is the relationship between X-irradiation and the physical properties of Dioscorea rotundata. Notably, a consistent inverse relationship is observed between attenuation and thickness across the tubers, indicating that as the thickness of the tuber increases, attenuation decreases. Conversely, attenuation is found to increase with density. This understanding is important for optimizing the X-irradiation process to achieve the desired preservation effects. Furthermore, the application of X-irradiation has been shown from current findings to have a profound impact on the preservation of Dioscorea rotundata. It is noted that all variants of the crop experience a reduction in both sprouting and rot as the absorbed doses of irradiation increase. Several findings suggest that X-irradiation can be an effective method for extending the shelf life of Dioscorea rotundata and has also shown to significantly diminish the microbial colony count in Dioscorea rotundata, with a reduction of approximately 90% following X-irradiation. The substantial decrease in microbial load contributes to the extended shelf life and improved food safety of the crop. By reducing the microbial load, X-irradiation holds promise to minimize the risk of spoilage and contamination, leading to a reduction in post-harvest losses. Overall, this review highlights the potential of X-irradiation as a preservation technique for Dioscorea rotundata, offering a promising solution to reduce post-harvest losses and improve food security.