Irradiation and storage effects on sensorial and physical characteristics of Keitt mangoes (Mangifera indica L.). Quality of irradiated mangoes.
Lacroix M., Jobin M., Gagnon M.
Author Affiliation: Centre de Recherches en Sciences Appliquées à l'Alimentation, Institut Armand-Frappier, Centre Canadien d'Irradiation, Ville de Laval, H7N 4Z9, Canada.
Sciences des Aliments 12 : 63-81
Abstract : Mangoes grown in the US were irradiated in Canada with 60Co at 0.60-0.90 kGy and stored for 15 days. During this period the sensory quality and total soluble solids content of the fruit were evaluated. Initially the appearance of irradiated fruit was preferred, but by the end of the period the reverse was true. Although irradiation did not extend shelf-life, the pulp of irradiated fruit was preferred for its colour, odour, taste and texture until day 9 (the panellists preferred fruit with dark orange, fragrant, sweet and soft flesh). Irradiation softened the flesh, produced slight colour variations in the skin and flesh and caused the total solids content to rise until day 7.