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首页> 外文期刊>Food science and technology research >Gamma Irradiation of Mango 'Ataulfo' at Low Dose: Effect on Texture, Taste, and Odor Fruit
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Gamma Irradiation of Mango 'Ataulfo' at Low Dose: Effect on Texture, Taste, and Odor Fruit

机译：低剂量芒果“ Ataulfo”的γ辐照：对质地，口味和气味水果的影响

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摘要

Sensory descriptors of mango 'Ataulfo' treated with dose of y-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'.
机译：评价了用0、0.15、0.30和0.45 kGys的y-rad（钴60）剂量处理的芒果“ Ataulfo”的感官描述符。八名训练有素的小组成员对11个感官描述符进行了评估，其中3个针对味觉，4个针对质地和4个针对气味。法官发现，至少一种处理的甜度，酸味，涩味，多汁，坚硬，芒果味和蜂蜜味有显着差异（P <0.05）。主成分分析表明，辐射剂量为0.30 kGy时，多汁，芒果味和蜂蜜味之间呈正相关，而奶油味和辐射剂量为0.15 kGy时呈正相关。剂量为0.45 kGy的辐射清楚地影响了所有描述符。辐射剂量为0.15 kGy可以用作植物检疫处理，而不会显着影响芒果“ Ataulfo”的感官特性。

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