Quality Characteristics of Low-Dose X-Ray-Irradiated Imported Navel Oranges during Storage under Low Temperature (3℃)

저선량 X선 조사 수입 오렌지의 저온저장 중 품질 특성

  • Noh, Dan-Bi (Department of Food and Nutrition, Chungnam National University) ;
  • Kim, Kyoung-Hee (Department of Food and Nutrition, Chungnam National University) ;
  • Yook, Hong-Sun (Department of Food and Nutrition, Chungnam National University)
  • 노단비 (충남대학교 식품영양학과) ;
  • 김경희 (충남대학교 식품영양학과) ;
  • 육홍선 (충남대학교 식품영양학과)
  • Received : 2015.10.19
  • Accepted : 2015.12.23
  • Published : 2016.02.29


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 $3^{\circ}C$ for 45 days. The samples were irradiated at doses of 0.2, 0.4, 0.6, 0.8, and 1.0 kGy, and changes in their color value, hardness, Brix/acid ratio, total sugar content, reducing sugar content, vitamin C contents, and sensory evaluation were investigated. There was no significant increase or decrease in Brix/acid ratio, total sugar content, reducing sugar content, or vitamin C content between the non-irradiated and irradiated samples. Color value of orange peels decreased with increasing levels of irradiation treatment. Color b value of orange pulp increased with an increase in irradiation dose. Difference in hardness between the non-irradiated and irradiated samples decreased at the end of storage. For the sensory evaluation after 30 days, sweetness and overall acceptability of irradiated samples at more than 0.6 kGy were low. These results suggest that X-ray irradiation under 0.6 kGy does not affect quality characteristics and sensory evaluation.


Supported by : 농림수산식품기술기획평가원


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