Abstract
The U.S. Department of Agriculture in February 2012 approved the import of fresh pomegranates subjected to irradiation as a quarantine procedure with a minimum absorbed dose of 0.4 kGy against different pests. This study evaluated the application of different gamma-irradiation doses (0.4, 1, and 2 kGy) in fresh pomegranate fruits and their effect on the chemical and sensory characteristics. The total soluble solids, titratable acidity, and pH values remained unaffected up to 1 kGy treatment. Irradiation caused a significant decrease in the total anthocyanins and phenolic content. A strong positive correlation was observed among the antioxidant activities, total phenolics and anthocyanin contents. In general, a stronger preference was shown by sensory panelists for the juice from irradiated fruits. This study provides research-based information about the application of irradiation as a quarantine disinfestation treatment to enhance the marketing and consumer acceptance of pomegranates.
| Original language | English |
|---|---|
| Pages (from-to) | 312-318 |
| Number of pages | 7 |
| Journal | Food Chemistry |
| Volume | 145 |
| DOIs | |
| Publication status | Published - 2014 |
| Externally published | Yes |
Keywords
- Antioxidative capacity
- Chemical properties
- Gamma-irradiation
- Pomegranates
- Quarantine disinfestation treatment
- Sensory profile
ASJC Scopus subject areas
- Analytical Chemistry
- Food Science
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