Quality Characteristics of Gamma Irradiated-Imported Orange during Storage at Room Temperature (20℃)

감마선 조사 수입 오렌지의 상온저장(20℃) 중 품질 특성

  • Kyung, Eun-Ji (Dept. of Food & Nutrition, Chungnam National University) ;
  • Kim, Kyoung-Hee (Dept. of Food & Nutrition, Chungnam National University) ;
  • Yook, Hong-Sun (Dept. of Food & Nutrition, Chungnam National University)
  • 경은지 (충남대학교 식품영양학과) ;
  • 김경희 (충남대학교 식품영양학과) ;
  • 육홍선 (충남대학교 식품영양학과)
  • Received : 2013.11.21
  • Accepted : 2014.04.01
  • Published : 2014.04.30


This study is conducted to evaluate the effects of gamma irradiation (0.4, 0.6, 0.8, 1 and 1.5 kGy) on the microbiological, physicochemical and sensory qualities of imported oranges during storage at $20^{\circ}C$ for 15 days. Total aerobic bacteria and yeast/mold counts in non-irradiated oranges increase significantly with increasing storage time. Irradiation has effects on the reduction of microorganism of dose-dependent oranges. The vitamin C contents decrease significantly according to dose-dependent manners and storage times after the gamma irradiation. Sensory evaluation decreases according to dose-ependent manners and storage times, excluding the color. The results suggest that gamma irradiation is effective for ensuring the microbiological safety, but the irradiated oranges more than 1 kGy are not good for physicochemical and sensory qualities. Therefore, irradiated samples of 0.4~0.6 kGy are considered as the optimum-dose for maintaining quality.


Supported by : 농림수산식품기술기획평가원


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