Quality Differentiation of Low-Dose Irradiated Navel Oranges by Electronic Sensing Techniques During Storage

  • Yunhee Jo
  • Kashif Ameer
  • Namhyeok Chung
  • Yoon-Han Kang
  • Joong-Ho KwonEmail author


This study investigated the physicochemical characteristics and flavor attributes of navel oranges to determine the effect of low-dose phytosanitary irradiation and subsequent storage at 4 °C. Electronic sensing techniques such as E-tongue and E-nose successfully detected irradiated oranges based on their taste attributes and volatile patterns, respectively, even after prolonged storage. Organic acids and sensory properties were not significantly influenced by gamma irradiation. However, the fructose and vitamin C content of irradiated samples significantly decreased compared with that of non-irradiated samples, thereby affecting E-tongue taste attributes. The relationship between irradiation dose and principal component analysis showed significant increases for E-tongue scores over different storage periods (0, 3, and 6 weeks). Irradiated samples had higher concentrations of propionaldehyde and limonene, the most prominent compounds detected by E-nose. Along with fruit quality parameter characterization during extended storage, E-sensing techniques successfully differentiated taste and aromatic profiles of irradiated navel oranges.


Navel oranges Gamma irradiation Quality parameters Physicochemical quality Electronic sensing Flavor profiles 


Compliance with Ethical Standards

Conflict of Interest

Yunhee Jo declares that she has no conflict of interest. Kashif Ameer declares that he has no conflict of interest. Namhyeok Chung declares that he has no conflict of interest. Yoon-Han Kang declares that he has no conflict of interest. Joong-Ho Kwon declares that he has no conflict of interest.

Ethical Approval

This article does not contain any studies involving human participants or animals performed by any of the authors.

Informed Consent

Not applicable as this study does not include any human participants.

Supplementary material

12161_2019_1436_MOESM1_ESM.docx (17 kb)
ESM 1 (DOCX 16 kb)


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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  • Yunhee Jo
    • 1
    • 2
  • Kashif Ameer
    • 1
    • 3
  • Namhyeok Chung
    • 1
  • Yoon-Han Kang
    • 4
  • Joong-Ho Kwon
    • 1
    Email author
  1. 1.School of Food Science and BiotechnologyKyungpook National UniversityDaeguRepublic of Korea
  2. 2.Health Research DepartmentHealth and Environment Institute of DaeguDaeguRepublic of Korea
  3. 3.Department of Food Science and Technology and BK 21 plus ProgramGraduate School of Chonnam National UniversityGwangjuRepublic of Korea
  4. 4.Gangneung-Wonju National UniversityWonju-siRepublic of Korea

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