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KMID : 1134820160450010109
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 1 p.109 ~ p.116
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Quality Characteristics of Low-Dose X-Ray Irradiated-Imported Navel Oranges during Storage at Room Temperature (20°C)
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Noh Dan-Bi
Kim Kyoung-Hee
Yook Hong-Sun
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Abstract
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This study evaluated the effects of low-dose X-ray irradiation treatment on quality characteristics and sensory evaluation of imported navel oranges during storage at 20°C for 12 days. The samples were irradiated at doses of 0.2, 0.4, 0.6, 0.8, and 1.0 kGy, and changes in color value, hardness, Brix/acid ratio, total sugar content, reducing sugar content, vitamin C content, and sensory evaluation were investigated. There were no significant differences between non-irradiated and irradiated samples in terms of color value, Brix/acid ratio, total sugar content, reducing sugar content, and vitamin C content. Difference in hardness between non-irradiated and irradiated samples decreased at the end of storage. Reducing sugar content was reduced as storage period increased. The sensory evaluation scores of non-irradiated and irradiated samples were not significantly different according to storage period, except for sweetness and texture. Overall acceptability was not significantly different by irradiation dose or storage period. These results suggest that X-ray irradiation does not affect quality characteristics or sensory evaluation.
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KEYWORD
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X-ray irradiation, orange, quality characteristics
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