著者

Rocio Cancino-Vázquez Miguel Salvador-Figueroa Emilio Hernández-Ortiz Julieta Grajales-Conesa Alfredo Vázquez-Ovando

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

vol.26, no.1, pp.59-64, 2020 (Released:2020-03-08)

参考文献数

32

被引用文献数

4

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Sensory descriptors of mango ‘Ataulfo’ treated with dose of γ-rad (Cobalt 60) of 0, 0.15, 0.30, and 0.45 kGys were evaluated. Eight trained panelists evaluated eleven sensory descriptors, three on taste, four on texture and four on odor. Judges found significant differences (P < 0.05) for sweetness, sourness, astringency, juiciness, firmness, mango odor and honey odor in at least one treatment. The principal component analysis revealed a positively association between juiciness, mango odor, and honey odor with the irradiation dose of 0.30 kGy, besides the positively association between creaminess and the irradiation dose of 0.15 kGy. Any descriptors were influenced clearly by the radiation with dose at 0.45 kGy. Dose of 0.15 kGy of radiation can be used as phytosanitary treatment without substantially affecting the sensory properties of mango ‘Ataulfo’.