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

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.