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Irradiation and Fumigation Effects on Flavor, Aroma and Composition of Grapefruit Products
Author(s) -
MOSHONAS MANUEL G.,
SHAW PHILIP E.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb12754.x
Subject(s) - flavor , aroma , pasteurization , food science , chemistry , fumigation , citrus paradisi , vitamin c , horticulture , biology , rutaceae
Effects were evaluated on grapefruit treated to meet quarantine restrictions against Caribbean fruit fly infestation. Differences were found in flavor of fresh sections, fresh juice, and aroma of peel oil when obtained from fruit irradiated with x‐rays, as compared with products from nonirradiated fruit. Flavor differences were found in all pasteurized juices from fruit irradiated at 50–60 krad. Vitamin C levels were significantly lower in juice from most irradiated fruit. Flavor differences were found in fresh and pasteurized juice from fruit treated with methyl bromide, and in pasteurized juice from fruit treated with ethylene dibromide. Aroma differences were found in peel oil from fruit treated with phosphine.