Studies on Maturation Changes in Fruits Induced byGamma Radiation. Part VII.:Effects of Ionizing Radiation on Respiratory Rates, Ethylene Production and Quality of Satsuma Oranges

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Satsuma oranges were irradiated with the doses of 50-200 Krad of <SUP>60</SUP>Co γ-rays and with a dose of 150 Krad ofcathode rays (4 MeV). The browning of calyx was causedby irradiation and the browning of peel at high doses.<BR>The occurring of browning in the peel of Satsuma orangesirradiated was prevented in the storage at 6°C, but notof calyx. The carbon dioxide and ethylene production of Satsuma oranges increased temporarily with irradiation (Fig. 2 and 4) and those increasing rates lowered, trans-fering to 6°C after irradiation (Fig. 3 and 5). Ascorbicacid in Satsuma oranges was oxidized to dehydroascorbicacid by gamma radiation immediately after irradiation, but not by cathode rays irradiation (Table 2 and 3).<BR>Titratable acidity in irradiated Satsuma oranges tendedto decrease after irradiation (Table 4). Sugar contentsin irradiated samples slightly decreased more than thatin control (Table 5). Acceptance of Satsuma orangeslowered with the doses above 100 Krad.
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