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Effects of electron-beam irradiation on the quality characteristics of mandarin oranges (Citrus unshiu (Swingle) Marcov) during storage

Hyun-A Nam,Sudha Rani Ramakrishnan,Joong-Ho Kwon

Food Chemistry（2019）

Cited 51|Views15
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Abstract
•Irradiated mandarins showed microbial inhibition up to 15 d of storage.•Organic acids, hesperidin, reducing and free sugars decreased after 5 d of storage.•0.4 kGy did not affect the major constituents and physical quality of mandarins.
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Key words
Phytochemicals,Ionizing energy,Postharvest storage,Mandarin,Bioactive compounds
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