Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Quality Characteristics of Low-Dose Electron Beam Irradiated-Imported Navel Orange during Storage at Room Temperature (20℃)

저선량 전자선 조사 수입 오렌지의 상온저장 중 품질 특성

  • Cho, Yun-Jeong (Department of Food and Nutrition, Chungnam National University) ;
  • Kim, Kyung-Hee (Department of Food and Nutrition, Chungnam National University) ;
  • Yook, Hong-Sun (Department of Food and Nutrition, Chungnam National University)
  • 조윤정 (충남대학교 식품영양학과) ;
  • 김경희 (충남대학교 식품영양학과) ;
  • 육홍선 (충남대학교 식품영양학과)
  • Received : 2014.10.16
  • Accepted : 2014.12.17
  • Published : 2015.03.31
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Abstract

This study investigated the effects of low-dose electron beam irradiation treatment on the physicochemical and sensorial properties of imported navel oranges during storage at $20^{\circ}C$ for 12 days. The samples were irradiated at doses of 0.2, 0.4, 0.6, 0.8, and 1.0 kGy, after which changes in color value, hardness, Brix/acid ratio, total sugar contents, reducing sugar contents, vitamin C contents, and sensory evaluation were investigated. There were no significant differences between non-irradiated and irradiated samples in terms of color value, Brix/acid ratio, total sugar contents, total reducing sugar contents, and vitamin C contents. Hardness of irradiated samples significantly decreased in the early storage period in an irradiation dose-independent manner, and the difference between non-irradiated and irradiated samples decreased again at the end of storage. For the sensory evaluation, there was no significant difference between non-irradiated and irradiated samples up to 0.6 kGy, and all sensory item scores decreased at the end of the storage period regardless of irradiation. These results suggest that electron beam irradiation below 0.6 kGy does not affect physicochemical and sensory properties during storage at $20^{\circ}C$. Thus, electron beam irradiation up to 0.6 kGy applied to imported navel oranges is the optimum dose for minimizing quality changes and disinfestation treatment.

저선량 전자선 조사에 의한 수입 오렌지의 품질 특성을 조사하여 방사선 식품 검역 관리의 기초자료로 삼고자 미국산 수입 navel orange에 선량 0.2, 0.4, 0.6, 0.8, 1.0 kGy의 전자선을 조사하여 상온($20{\pm}0.1^{\circ}C$)에서 12일간 저장하면서 이화학적 품질 특성 및 관능적 특성을 조사하였다. 전자선을 조사한 오렌지의 색도, 당산비, 총당 및 환원당 함량, 비타민 C 함량은 조사선량에 의한 영향을 받지 않았으며, 저장기간이 경과함에 따라 비조사구와 유사한 경향을 나타냈다. 경도는 저장 초기 모든 조사구에서 유의적으로 감소하였으나 저장 후기에는 그 차이가 감소하여 비조사구와 유사한 수준을 나타냈으며, 조사선량에 따른 일률적 감소의 경향은 없었다. 관능평가 결과 0.6 kGy 이하의 조사구에서는 단맛과 신맛을 제외한 모든 항목에서 비조사구와 유의적인 차이를 나타내지 않았고, 저장일 전반에 걸쳐 조사선량과는 무관하게 비조사구와 조사구 모두 선호도가 감소하였다. 결론적으로 0.6 kGy 이하의 전자선 조사는 상온저장 중 오렌지의 이화학적 품질 특성과 관능적 품질 특성에 영향을 미치지 않았으며, 전자선 조사를 통한 병해충 방제 효과를 얻기 위한 최적 선량은 0.6 kGy 이하인 것으로 판단된다.

Keywords

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