Effects of gamma irradiation on quality of Pakistani blood red oranges (Citrus sinensis L. Osbeck)

Abstract

Effect of gamma irradiation and washing on physicochemical and sensory quality of blood red oranges was investigated. The citrus fruits were packed in cellophane bags and stored at room temperature for 42 days. Two gamma irradiation doses 0.25 and 0.5 kGy alone and in combination with washing were applied to the fruits. Weight loss decreased with gamma irradiation and increased with washing during storage. Acidity and ascorbic acid values were higher for the oranges irradiated at 0.5 kGy and minimum for the washed oranges. Generally, total soluble solids (TSS) increased during the storage period. However, washed samples had the highest concentration and 0.5 kGy-irradiated samples had the lowest TSS at the end of the storage period. Sensory quality qualify by appearance, odour and taste are decreased during storage in both treatments. However, the fruits were still acceptable by the trained observers. It can be inferred from this study that irradiation at 0.5 kGy or in combination with washing is an effective post-harvest technique in keeping the changes in physicochemical and sensory quality to a minimum level during storage.Effects of gamma irradiation on quality of blood red oranges S. A. Khalil et al.

Postharvest of Irradiated Tahiti Lime Fruits

“…however, fruit weight of off-season 'Tahiti' limes was not affected by gamma radiation ( Table 1). Irradiation of fruits at 250 and 500 gy doses induced weight loss in Pakistani' blood oranges (KhAlIl et al, 2009), differently from results observed in this study for 'Tahiti' limes harvested in April 2011 and irradiated with 250 -750 gy. however, a study that assessed the effect of 200, 300, 400, 500 and 600 gy gamma radiation doses on 'Shatang' tangerines reported that 200 and 400 gy doses induced lower fruit loss, as compared with non-irradiated fruits after 15, 30 and 45 days of cold storage.…”

“…A similar finding was previously reported for 'Lane late' sweet oranges irradiated with 600 gy and 'Sunburst' and 'Temple' tangerines treated with dose of 450 gy (mAcDONAlDS et al, 2013;mIlleR et al, 2000). Oppositely, 'Pakistani' blood oranges treated with 250 and 500 gy had higher TA values, compared with non-irradiated fruits (KhAlIl et al, 2009), as also been observed in the present study with off-season fruits exposed to 50 gy (Table in the juice. Total soluble solids content (TSS) was measured in a digital refractometer with automatic temperature correction to 20ºc and expressed as ºBrix.…”

“…It represents the levels of citric, malic, oxalic, succinic and benzoic acids. In addition to the acidic flavor, these acids also provide citrus fruits with its characteristic smelling, since some of them are volatile compounds (KhAlIl et al, 2009;chITARRA;chITARRRA, 2005). exposure of 'Tahiti' limes harvested in April 2011 to radiation doses of 250 -750 gy increased skin cI, as shown by a corresponding fading green hue of fruit skin (Figure 1 d).…”

Determination of Quality Parameters and Sensory Attributes of ‘Jaffa’ Oranges Irradiated as Postharvest Quarantine Treatment Throughout Long-Term Cold Storage

“…However, their interaction was insignificant. Our findings are similar to those reported by Miller et al (2000), Ladaniya et al (2003), Khalil et al (2009) Total soluble solids (%). The soluble solids content is a chemical factor used as an indicator to define the optimum stage of fruit maturity.…”

Efeito da radiação gama do 60Co na conservação e qualidade de pimenta in natura e em polpa

“…Os resultados deste estudo diferem dos encontrados por outros autores. Khalil et al (2009) em laranjas irradiadas com 0,25 e 0,50 kGy, comprovaram que a perda de massa diminuiu com o uso da irradiação. Molinari (2007) avaliou o efeito combinado da embalagem e da temperatura de refrigeração em mamão "Golden" irradiado com 0,4 e 0,7 kGy.…”