Comparative Study on the Sensory Properties of Fuji Apples and Niitaka Pears Irradiated by Gamma Rays, Electron Beams, or X-rays

Abstract

Sensory properties, i.e., firmness, sugar contents, and color, were evaluated for Fuji apples and Niitaka pears irradiated with gamma rays, electrons, or X-rays. The sugar contents in Fuji apples and Niitaka pears were not changed by the three types of radiation. The change in the Hunter's value for radiation doses between 200 and 1,000 Gy was similar for all sources. Although the firmness of the samples decreased remarkably by the phytosanitary irradiation process at doses above 600 Gy, there were no significant differences in this response among the radiation sources. This study identified the applicability of X-ray irradiation as a phytosanitary treatment based on comparisons with gamma-ray and electron-beam irradiation. The effect of X-ray irradiation was similar to that of gamma-ray and electron-beam irradiation with respect to the quality of Fuji apples and Niitaka pears.