Sensorial and chemical quality of electron beam irradiated almonds (Prunus amygdalus)

This work reports the effects of irradiation with accelerated electrons (0, 3, 7, and 10 kGy) on the chemical composition (water content, proteins, neutral detergent fiber, sugars, lipid content, organic acids, and color) and sensorial properties (rancidity, sweetness, off-flavors and odors, texture, and whiteness) of the shelled almond variety Guara, packaged under air atmosphere and stored for 5 months at 20±1 °C. Changes observed where a decrease for glucose in samples treated at all irradiation doses. An increase of citric acid, at doses above 3 kGy and then a decrease to values similar to those of the control was observed. With respect to the sensorial analysis, there was no treatment effect on the sweetness, texture or color but there was a marked rancidity in the samples treated with 10 kGy that decreased the overall appreciation of the samples. Irradiation doses of up to 7 kGy seem to be a suitable post-harvest sanitation treatment since they did not cause significant changes in the sensorial quality or in the contents of protein, fiber, water, or lipid with respect to the control samples, both following the treatments and after 5 months of storage.