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KMID : 0665220140270020183
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Korean Journal of Food and Nutrition
2014 Volume.27 No. 2 p.183 ~ p.193
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Quality Characteristics of Gamma Irradiated-Imported Orange during Storage at Room Temperature (20℃)
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Kyung Eun-Ji
Kim Kyoung-Hee
Yook Hong-Sun
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Abstract
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This study is conducted to evaluate the effects of gamma irradiation (0.4, 0.6, 0.8, 1 and 1.5 kGy) on the microbiological, physicochemical and sensory qualities of imported oranges during storage at 20℃ for 15 days. Total aerobic bacteria and yeast/mold counts in non-irradiated oranges increase significantly with increasing storage time. Irradiation has effects on the reduction of microorganism of dose-dependent oranges. The vitamin C contents decrease significantly according to dose-dependent manners and storage times after the gamma irradiation. Sensory evaluation decreases according to dose-ependent manners and storage times, excluding the color. The results suggest that gamma irradiation is effective for ensuring the microbiological safety, but the irradiated oranges more than 1 kGy are not good for physicochemical and sensory qualities. Therefore, irradiated samples of 0.4~0.6 kGy are considered as the optimum-dose for maintaining quality.
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KEYWORD
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orange, gamma irradiation, quarantine, quality
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