Radiation Processing of Minimally Processed Pineapple (Ananas comosus Merr.): Effect on Nutritional and Sensory Quality

Abstract

ABSTRACT: Radiation processing of minimally processed pineapple at a dose of 2 kGy was investigated. Effect of this treatment on different quality parameters like vitamin C content, total carotenoids content, sensory attributes, texture, and color was determined over a storage period of 12 d at 8 to 10 °C. Results showed that the irradiation treatment showed no significant effect (P > 0.05) on total vitamin C content of pineapple samples but a significant decrease (P≤ 0.05) in vitamin C during storage period in both controls as well as irradiated samples was observed. However, total carotenoids were not affected by irradiation and were stable during the whole storage period as well (P > 0.05). Sensory evaluation studies revealed that irradiation had no significant effect (P > 0.05) on the ratings of any of the sensory attributes of pineapple samples. Taste panelists could not differentiate between control and irradiated samples. Textural studies showed no significant effect (P > 0.05) of irradiation as well as storage period on the firmness of the central edible region of pineapple samples. Color attributes of both control and irradiated samples showed slight variation during the storage period of 12 d. However, irradiation at 2 kGy did not have a significant effect (P > 0.05) on all color coordinates. Thus, radiation processing with 2 kGy did not affect significantly the nutritional value as well as the sensory quality of minimally processed pineapple samples.