Effect of ⁶⁰Co-γ ray Irradiation on Green Coffee Beans

Part I. Effect of ⁶⁰Co-γray irradiation on organoleptic properties and chemical constituents of coffee beans

Abstract

Green coffee beans were irradiated with ⁶⁰Co-γrays at doses of 0, 0.05, 0.5, 5.O and 10.0 Mrad and the changes of general components in green and roast coffee beans were investigated together with those of the organoleptic properties of roast beans during storage according to the cup testing.
In case of Brazil santos beans, irradiation of some 0.05 Mrad ⁶⁰Co-γray gave rather favourable mild flavour and no harmful influence on the quality of coffee, and moreover, would tend to extend the shelf life of roast beans. But influence of irradiation on the quality of coffee differed somewhat between two cultivars, Brazil santos and Colombia.