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Title: Irradiation and fumigation effects on flavor, aroma and composition of grapefruit products

Abstract

Effects were evaluated on grapefruit treated to meet quarantine restrictions against Caribbean fruit fly infestation. Differences were found in flavor of fresh sections, fresh juice, and aroma of peel oil when obtained from fruit irradiated with x-rays, as compared with products from nonirradiated fruit. Flavor differences were found in all pasteurized juices from fruit irradiated at 50-60 krad. Vitamin C levels were significantly lower in juice from most irradiated fruit. Flavor differences were found in fresh and pasteurized juice from fruit treated with methyl bromide, and in pasteurized juice from fruit treated with ethylene dibromide. Aroma differences were found in peel oil from fruit treated with phosphine.

Authors:
;
Publication Date:
Research Org.:
U.S. Citrus and Subtropical Products Lab., White Haven, FL
OSTI Identifier:
6929057
Resource Type:
Journal Article
Journal Name:
J. Food Process. Preserv.; (United States)
Additional Journal Information:
Journal Volume: 47:3
Country of Publication:
United States
Language:
English
Subject:
63 RADIATION, THERMAL, AND OTHER ENVIRON. POLLUTANT EFFECTS ON LIVING ORGS. AND BIOL. MAT.; GRAPEFRUITS; RADIOPRESERVATION; CHEMICAL RADIATION EFFECTS; BIOLOGICAL EFFECTS; BIOLOGICAL RADIATION EFFECTS; FLAVOR; FRUIT FLIES; FUMIGANTS; INHIBITION; ORGANOLEPTIC PROPERTIES; VARIATIONS; X RADIATION; ANIMALS; ARTHROPODS; CHEMISTRY; DIPTERA; ELECTROMAGNETIC RADIATION; FLIES; FOOD; FRUITS; INSECTS; INVERTEBRATES; IONIZING RADIATIONS; IRRADIATION; PESTICIDES; PRESERVATION; RADIATION CHEMISTRY; RADIATION EFFECTS; RADIATIONS; 560132* - Radiation Effects on Microorganisms- Food Preservation- (-1987); 560155 - Radiation Effects on Animals- Disinfestation- (-1987)

Citation Formats

Moshonas, M G, and Shaw, P E. Irradiation and fumigation effects on flavor, aroma and composition of grapefruit products. United States: N. p., 1982. Web. doi:10.1111/j.1365-2621.1982.tb12754.x.
Moshonas, M G, & Shaw, P E. Irradiation and fumigation effects on flavor, aroma and composition of grapefruit products. United States. https://doi.org/10.1111/j.1365-2621.1982.tb12754.x
Moshonas, M G, and Shaw, P E. 1982. "Irradiation and fumigation effects on flavor, aroma and composition of grapefruit products". United States. https://doi.org/10.1111/j.1365-2621.1982.tb12754.x.
@article{osti_6929057,
title = {Irradiation and fumigation effects on flavor, aroma and composition of grapefruit products},
author = {Moshonas, M G and Shaw, P E},
abstractNote = {Effects were evaluated on grapefruit treated to meet quarantine restrictions against Caribbean fruit fly infestation. Differences were found in flavor of fresh sections, fresh juice, and aroma of peel oil when obtained from fruit irradiated with x-rays, as compared with products from nonirradiated fruit. Flavor differences were found in all pasteurized juices from fruit irradiated at 50-60 krad. Vitamin C levels were significantly lower in juice from most irradiated fruit. Flavor differences were found in fresh and pasteurized juice from fruit treated with methyl bromide, and in pasteurized juice from fruit treated with ethylene dibromide. Aroma differences were found in peel oil from fruit treated with phosphine.},
doi = {10.1111/j.1365-2621.1982.tb12754.x},
url = {https://www.osti.gov/biblio/6929057}, journal = {J. Food Process. Preserv.; (United States)},
number = ,
volume = 47:3,
place = {United States},
year = {Sat May 01 00:00:00 EDT 1982},
month = {Sat May 01 00:00:00 EDT 1982}
}