30B-14 |
Sensory and nutrient quality of three tropical fruits irradiated by X-radiation |
T. D. BOYLSTON1, C. A. Reitmeier, G. A. Mosher, J. H. Moy, and L. Taladriz. (1) Department of Food Science & Human Nutrition, Iowa State University, 2312 Food Sciences Building, Ames, IA 50011-1061 USDA has approved irradiation as a quarantine treatment of Hawaii-grown tropical fruit for export. However, research on the effects of X-radiation on the sensory quality and nutrient composition of tropical fruits is lacking and is crucial to the acceptability of irradiated tropical fruit by consumers. The objectives of the research were to evaluate the effect of X-radiation on the sensory quality, nutrient and chemical composition, and texture of papaya, rambutan, and Kau orange. Hawaiian tropical fruit were irradiated at 0 (control) and 0.75 kGy (irradiated) in the X-ray mode. All fruit were stored at 20°C and analyzed at 2 and 9 days following irradiation. A sensory evaluation panel evaluated color, texture, aroma, flavor, and off-flavor. Firmness, titratable acidity, and ascorbic acid and total carotenoid contents of the fruit were determined using instrumental and chemical techniques. The effects of irradiation and storage on specific sensory attributes were dependent on the specific fruit. Irradiation had a significant effect on the texture and aroma of papaya, the color and texture of Kau orange, and the color, texture, aroma, and flavor of rambutan as evaluated by the sensory panel. Aroma and flavor tended to be more intense in the irradiated fruit, with off-flavors detected in irradiated fruit following 9 days of storage. Firmness, as determined through sensory and instrumental methods, decreased as a result of irradiation. Irradiation did not contribute to significant changes in the ascorbic acid and carotenoid contents, pH, titratable acidity, and % soluble solids. X-radiation of three tropical fruit resulted in no significant changes in nutrient and chemical composition and minor changes in sensory quality. As X-radiation is becoming commercially available in the U.S., adaptation of this technology as a quarantine treatment will provide quality tropical fruits to consumers on the U.S. mainland and greatly enhance the marketability of these fruits.
Session 30B, Fruit & Vegetable Products: Sensory, Product Development, Fresh-Cut, and Storage
|