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

Journal Article · Sat May 01 00:00:00 EDT 1982 · J. Food Process. Preserv.; (United States)

DOI:https://doi.org/10.1111/j.1365-2621.1982.tb12754.x· OSTI ID:6929057

Moshonas, M G; Shaw, P E

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.

• Research Organization: U.S. Citrus and Subtropical Products Lab., White Haven, FL
• OSTI ID: 6929057
• Journal Information: J. Food Process. Preserv.; (United States), Vol. 47:3
• Country of Publication: United States
• Language: English

Related Subjects

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)