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  • Title: Effects of electron-beam irradiation on the quality characteristics of mandarin oranges (Citrus unshiu (Swingle) Marcov) during storage.
    Author: Nam HA, Ramakrishnan SR, Kwon JH.
    Journal: Food Chem; 2019 Jul 15; 286():338-345. PubMed ID: 30827616.
    Abstract:
    Consumption and global utilization of mandarins is on the rise due to its easy-to-peel attribute compared to other citrus fruits. Mandarins are irradiated as an effective phyto-sanitary treatment for trade requirements. In this study, mandarins were irradiated with 0.4 and 1 kGy electron-beam as approved by United States Department of Agriculture (USDA), and changes in microbial and physicochemical characteristics during storage were monitored at 4 °C for 15 d. Microbial proliferation during storage was noticeable in non-irradiated fruits, whereas irradiated mandarins showed dose-dependent inhibition up to 15 d. Irradiation did not affect its moisture, total phenolics, and vitamin C. However, hardness, organic acids, hesperidin, radical scavenging activity, reducing and free sugars significantly decreased in all samples after 5 d of storage. Although, irradiation at 0.4 and 1 kGy could not prevent changes in stored mandarins, 0.4 kGy did not affect the major constituents and physical quality of mandarins, while providing microbial decontamination.
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