In this study, the effect of gamma irradiation on the shelf life and properties of cucumber was investigated. These properties include weight reduction, fruit density, juice, tissue firmness, total soluble solids (TSS), total titratable acidity, chlorophyll and vitamin C, pH, marketability, flavor, frostbite and fungal effects. For this purpose, cucumbers were irradiated with dose of 2, 2.5 and 3 kGy. The exposure time was calculated by MCNP4C; the Monte Carlo particle transport code. Three types of fungi (white-Sclerotinia sclerotiorum, gray-Botrytis cinerea and olive-Cladosporium cucumerinum), were used to infect some samples. The chlorophyll and vitamin C preservation abilities were increased to about 3 and 1.4 times, respectively with irradiation treatment. Also, the shelf life was increased about 1 week, while chilling injuries is decreased. Samples' resistance to the fungal growth was evident and the process of fungal growth on the irradiated samples was delayed up to 1 week. The best properties were obtained at the irradiation dose of 2 kGy since it had less effect on flavor, TSS and tissue firmness.
Keywords: Cucumber; Food irradiation; Gamma ray; MCNP4C.