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Effect of gamma irradiation combined with hot water treatment on the physico-chemical properties, vitamin C content and organoleptic quality of clementines.

Effets de l'irradiation gamma avec et sans traitement à l'eau chaude sur les propriétés physico-chimiques, la teneur en vitamine C et les qualités organoleptiques des clémentines.

Author(s) : ABDELLAOUI S., LACROIX M., JOBIN M., BOUBEKRI C., GAGNON M.

Type of article: Article

Summary

Clementines were irradiated with gamma rays with and without a hot water treatment and stored at 17 deg C and 46% relative humidity for 3 weeks. They were compared to unirradiated control clementines for shelf life, texture, colour, pH, deg Brix, vitamin C content and organoleptic quality. Irradiated clementines were found to be less firm than unirradiated control fruits. Results in sensory evaluation also pointed out that the organoleptic quality of the irradiated clementines was maintained during storage. However, the hot-water treated irradiated fruits were judged unacceptable after 2 weeks. The study demonstrated clearly that irradiation at doses of 0.3 and 0.5 kilogray, preserved the quality of clementines but that the hot-water treatment combined with irradiation was detrimental.

Details

  • Original title: Effets de l'irradiation gamma avec et sans traitement à l'eau chaude sur les propriétés physico-chimiques, la teneur en vitamine C et les qualités organoleptiques des clémentines.
  • Record ID : 1996-0244
  • Languages: French
  • Source: Sci. Aliments - vol. 15 - n. 3
  • Publication date: 1995
  • Document available for consultation in the library of the IIR headquarters only.

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