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 X-Ray-Irradiated Imported Navel Oranges during Storage under Low Temperature (3℃)

저선량 X선 조사 수입 오렌지의 저온저장 중 품질 특성

  • Noh, Dan-Bi (Department of Food and Nutrition, Chungnam National University) ;
  • Kim, Kyoung-Hee (Department of Food and Nutrition, Chungnam National University) ;
  • Yook, Hong-Sun (Department of Food and Nutrition, Chungnam National University)
  • 노단비 (충남대학교 식품영양학과) ;
  • 김경희 (충남대학교 식품영양학과) ;
  • 육홍선 (충남대학교 식품영양학과)
  • Received : 2015.10.19
  • Accepted : 2015.12.23
  • Published : 2016.02.29
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Abstract

This study evaluated the effects of low-dose X-ray irradiation treatment on quality characteristics and sensory evaluation of imported navel oranges during storage at $3^{\circ}C$ for 45 days. The samples were irradiated at doses of 0.2, 0.4, 0.6, 0.8, and 1.0 kGy, and changes in their color value, hardness, Brix/acid ratio, total sugar content, reducing sugar content, vitamin C contents, and sensory evaluation were investigated. There was no significant increase or decrease in Brix/acid ratio, total sugar content, reducing sugar content, or vitamin C content between the non-irradiated and irradiated samples. Color value of orange peels decreased with increasing levels of irradiation treatment. Color b value of orange pulp increased with an increase in irradiation dose. Difference in hardness between the non-irradiated and irradiated samples decreased at the end of storage. For the sensory evaluation after 30 days, sweetness and overall acceptability of irradiated samples at more than 0.6 kGy were low. These results suggest that X-ray irradiation under 0.6 kGy does not affect quality characteristics and sensory evaluation.

X선 조사에 의한 수입 오렌지의 품질 특성을 조사하여 방사선 식품 검역 관리의 기초자료로 활용하기 위해 미국산 navel orange에 선량 0.2, 0.4, 0.6, 0.8, 1.0 kGy의 X선을 조사하여 저온($3{\pm}2^{\circ}C$)에서 45일간 저장하면서 색도, 경도, 당산비, 총당, 환원당, 비타민 C 함량을 조사하였다. 당산비, 총당 및 환원당 함량, 비타민 C 함량은 조사선량에 따라 유의적 차이가 없었다. 색도는 과피 측정 결과, L값(명도)과 a값(적색도), b값(황색도) 모두 저장기간과 조사선량이 증가할수록 감소하는 경향을 보였다. 과육의 L, a 값은 조사여부와 저장기간의 증가와 함께 감소하거나 증가하는 일률적인 경향은 보이지 않았고, b값은 저장기간이 증가할수록 증가하는 경향을 보였다. 경도는 저장기간이 증가할수록 낮아지는 경향을 보였고, 저장 후기에 비조사구와 조사구의 차이가 점차 감소하며 비조사구와 다른 조사구가 유사한 값을 나타냈다. 관능평가는 저장 30일 이후, 0.6 kGy 이상에서 단맛과 전체적인 기호도는 낮은 선호도를 나타냈다. 상기의 결과를 종합하여 볼 때 0.6 kGy 미만의 저선량 X선 조사는 오렌지의 관능적 특성과 품질 특성에 영향을 미치지 않는 것으로 보인다.

Keywords

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