Calibrated Photo-Stimulated Luminescence and E-Sensing Analyses Discriminate Korean Citrus Fruits Treated with Electron Beam

Calibrated Photo-Stimulated Luminescence and E-Sensing Analyses Discriminate Korean Citrus Fruits... Korean citrus fruits (Jinjihyang and Chunggyun) were treated with electron beam (e-beam) at phytosanitary irradiation doses of 0, 0.4, and 1 kGy, and their irradiation status was screened after storage for 0, 10, and 20 days. Because of the inherent limitations of photo-stimulated luminescence (PSL), the first PSL measurement (PSL1) was not sufficient to distinguish the irradiated samples from the non-irradiated controls. The calibrated PSL approach clearly distinguished the e-beam-irradiated samples from the control based on PSL ratio (PSL2/PSL1): > 10, non-irradiated; < 10, irradiated. In addition to PSL, electronic-sensing techniques (E-tongue and E-nose) clearly discriminated the irradiated Jinjihyang and Chunggyun fruits samples from their non-irradiated counterparts based on principal component analysis of taste attributes and volatile patterns. The quantitative analysis of volatile in irradiated citrus fruits showed that limonene was present at the highest concentration among all the volatiles from peels, and significant dose-dependent decreases were observed in both citrus varieties (p < 0.05). Limonene from the irradiated pulps showed a dose-dependent increase on day 0. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Analytical Methods Springer Journals

Calibrated Photo-Stimulated Luminescence and E-Sensing Analyses Discriminate Korean Citrus Fruits Treated with Electron Beam

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Publisher
Springer Journals
Copyright
Copyright © 2018 by Springer Science+Business Media, LLC, part of Springer Nature
Subject
Chemistry; Food Science; Chemistry/Food Science, general; Microbiology; Analytical Chemistry
ISSN
1936-9751
eISSN
1936-976X
D.O.I.
10.1007/s12161-018-1291-1
Publisher site
See Article on Publisher Site

Abstract

Korean citrus fruits (Jinjihyang and Chunggyun) were treated with electron beam (e-beam) at phytosanitary irradiation doses of 0, 0.4, and 1 kGy, and their irradiation status was screened after storage for 0, 10, and 20 days. Because of the inherent limitations of photo-stimulated luminescence (PSL), the first PSL measurement (PSL1) was not sufficient to distinguish the irradiated samples from the non-irradiated controls. The calibrated PSL approach clearly distinguished the e-beam-irradiated samples from the control based on PSL ratio (PSL2/PSL1): > 10, non-irradiated; < 10, irradiated. In addition to PSL, electronic-sensing techniques (E-tongue and E-nose) clearly discriminated the irradiated Jinjihyang and Chunggyun fruits samples from their non-irradiated counterparts based on principal component analysis of taste attributes and volatile patterns. The quantitative analysis of volatile in irradiated citrus fruits showed that limonene was present at the highest concentration among all the volatiles from peels, and significant dose-dependent decreases were observed in both citrus varieties (p < 0.05). Limonene from the irradiated pulps showed a dose-dependent increase on day 0.

Journal

Food Analytical MethodsSpringer Journals

Published: Jun 5, 2018

References

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