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This research aimed to evaluate the efficacy of gamma irradiation on shoot germination inhibition and quality maintenance in fresh lemongrasses. Lemongrass samples without any defects were sorted, and then removed the outer leaves before the stalk was cut into 12 inches in length. The stalks were irradiated with gamma rays at the doses of 0 (control), 100, 200, and 300 Gy. All samples were kept in an LDPE bag at 4ºC for 21 days (simulation as the storage condition), then transferred to 25ºC for 4 days (simulation as the shelf-life condition). The results demonstrated that gamma irradiation at doses of 100, 200, and 300 Gy effectively inhibited the shoot germination, with no statistically significant differences among the treatments. The evaluation of lemongrass quality revealed that gamma irradiation at 200 Gy showed the best effect to delay color changes. Furthermore, the irradiation at 200 and 300 Gy led to reduce browning at the cut surface of the shoot and leave sheets, resulting in a higher acceptant score by the consumers in terms of color and overall acceptance in comparison to non-irradiated lemongrass (control). However, gamma irradiation could reduce ethylene production as compared with the control, but had no effect on respiration rate, and the changes in vitamin C, and antioxidant capacity (DPPH method). The findings in this study indicated that gamma irradiation could inhibit germination and maintain the quality of lemongrass. In particular, gamma irradiation at 200 Gy tended to be the best treatment for maintaining the quality of lemongrass, which could be extended the storage life of lemongrass at 4°C for 21 days and 2 days at 25°C (21 + 2 days).
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