SENSORY QUALITY AND NUTRIENT COMPOSITION OF THREE HAWAIIAN FRUITS TREATED BY X-IRRADIATION |
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| Authors: | TERRI D. BOYLSTON CHERYLL A. REITMEIER JAMES H. MOY GRETCHEN A. MOSHER LOURDES TALADRIZ |
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| Affiliation: | Department of Food Science and Human Nutrition Iowa State University Ames, IA 50011;Department of Molecular Biosciences and Biosystems Engineering University of Hawaii Honolulu, HI 96822;Department of Animal Science Iowa State University Ames, IA 50011 |
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| Abstract: | Papayas, rambutans, and Kau oranges were irradiated at 0 (control) and 0.75 (irradiated) kGy and stored for 2 and 9 days to determine the effect of X‐irradiation on objective and sensory quality attributes. Irradiation at 0.25 kGy, as a minimum dose, has been approved as a quarantine treatment for the export of tropical fruits grown in Hawaii. The effects of irradiation and storage on specific sensory attributes were dependent on the specific fruit. Aroma and flavor tended to be more intense in the irradiated fruit. Firmness decreased as a result of irradiation and storage, though significant only in rambutans. The color of the rambutans and oranges were significantly affected by irradiation. Irradiation did not contribute to significant changes in the ascorbic acid and carotenoid contents, pH, titratable acidity, and total soluble solids. Adaptation of X‐ray irradiation as a quarantine treatment should enhance the marketability of tropical fruits. |
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