Sensory Quality and Nutrient Composition of Three Hawaiian Fruits Treated by X-irradiation

Papayas, rambutans, and Kau oranges were irradiated at 0 (control) and 0.75 (irradiated) kGy and stored for 2 and 9 days to determine the Hect of X-irradiation on objective and sensory quality attributes. Irradiation at 0.25 kGy, as a minimum dose, has been approved as a quarantine treatment for the export of tropicalmts grown in Hawaii. The fleets of irradiation and storage on specific sensory attributes were dependent on the specific fruit. Aroma and flavor tended to be more intense in the irradiatedfnrit. Firmness decreased as a result of irradiation and storage, though significant only in rambutans. The color of the rambutans and oranges were significantly affected by irradiation. Irradiation did not contribute to significant changes in the ascorbic acid and carotenoid contents, pH, titratable acidity, and total soluble solids. Adaptation of X-ray irradiation as a quarantine treatment should enhance the marketability of tropical fruits.