Chemical and sensory quality of fresh pomegranate fruits exposed to gamma radiation as quarantine treatment

The U.S. Department of Agriculture in February 2012 approved the import of fresh pomegranates subjected to irradiation as a quarantine procedure with a minimum absorbed dose of 0.4 kGy against different pests. This study evaluated the application of different gamma-irradiation doses (0.4, 1, and 2 kGy) in fresh pomegranate fruits and their effect on the chemical and sensory characteristics. The total soluble solids, titratable acidity, and pH values remained unaffected up to 1 kGy treatment. Irradiation caused a significant decrease in the total anthocyanins and phenolic content. A strong positive correlation was observed among the antioxidant activities, total phenolics and anthocyanin contents. In general, a stronger preference was shown by sensory panelists for the juice from irradiated fruits. This study provides research-based information about the application of irradiation as a quarantine disinfestation treatment to enhance the marketing and consumer acceptance of pomegranates.