Effect of gamma irradiation on the postharvest quality of blood red oranges

Different irradiation doses (5, 10, 25, 50, 100, 200, 300 Krad) did not alter the weight loss pattern of oranges during postharvest storage (7-20 C, 54-88 percent RH). Ascorbic acid. Reducing, nonreducing and total sugars content and decreased as an effect of irradiation. Irradiation doses at 100 krad and above caused skin injury in the form of scald and pitting, hence external appearance scores were lowered. Flavor scores of unirradiated control oranges and those irradiated at different doses were comparable after 5 weeks of storage at room conditions. (author)