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Quality of Gamma Irradiated California Valencia Oranges
Author(s) -
NAGAI N. Y.,
MOY J. H.
Publication year - 1985
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.1365-2621.1985.tb13312.x
Subject(s) - ascorbic acid , organoleptic , gamma irradiation , valencia , irradiation , food science , horticulture , mathematics , toxicology , chemistry , biology , physics , ecology , nuclear physics
California Valencia oranges were irradiated at 0.30, 0.50, 0.75 and 1.0 kGy for quality evaluation and potential use of gamma‐radiation as an alternative quarantine treatment and for fresh market life extension. Fruits were ocean‐freighted to Honolulu, irradiated at the Hawaii Research irradiator 8 days after harvest, then stored for 7 wk at 7°C or 4 wk at 7°C and 2 wk at 21°C (6 wk total). Treatments of 0.75 kGy maintained fruit qualities at low storage temperature (7°C) up to 7 wk while 0.50 kGy retained qualities when fruits were stored at 21°C. Gamma irradiation of Valencia oranges at 0.26–0.30 kGy can achieve fruit fly disinfestation at probit 9 security level while preserving market qualities including organoleptic qualities, ascorbic acid, total acids, and total soluble solids.