**3.6 Sensorial analysis**

316 Gamma Radiation

The obtained variations of the pH of the kiwi nectar irradiated at doses of: 0 (control); 0.5;

Is possible to observe that with the irradiation there was a decrease in the value of the pH,

In agreement with Matsumoto et al. (1983), the pH value for the kiwi nectar should be around of 3.3. However, the sample that more approached this research was submitted to

Study accomplished by Leite; Gêa; Arthur; 2006 showed values of pH 3.38 for the samples irradiated in the doses of 1.0 and 2.0 kGy, and 3.41 for the sample no- irradiated. These

The results of total tenor of ascorbic acid (nectar mg/100mL) of the kiwi nectar irradiated at

With relation the total tenor of ascorbic acid presents (Table 1), is noticed that the irradiation in the doses of 1.0 and 2.0 kGy promoted a reduction of 50% regarding the control and the

According to Table 2, the treatment does not promote significant alterations in the color

Control 22.030,001 a2 -2.230.00a 5.330.00a 5.78 -1.17

0.5 23.200,00 a -2.050.00a 4.950.00a 5.36 -1.18

1.0 23.680,00 a -2.190.00a 5.400.00a 4.91 -1.11

2.0 22.230,00 a -1.760.00a 4.470.00a 4.80 -1.20

L a\* b\* Croma Hue-Angle

what resulted in more acid nectar, as increased with the dose of gamma radiation.

**3.3 pH** 

1.0; 2.0 kGy are in Table 1.

**3.4 Total ascorbic acid** 

**3.5 Color analysis** 

1Mean ± Standard Deviation

at the level of 5%.

of kiwi nectar

parameters.

the irradiation with dose of 0.5 kGy.

values are same to the values found for in this research.

doses of: 0 (control); 0.5; 1.0; 2.0 kGy are in Table 1.

Dose Parameters

2Means with different word(s) in the vertical differ significantly

Table 2. Mediun Values of L, a\*, b\*, Croma e Hue-Angle

samples irradiated with dose of 0.5 kGy.

For the sensorial analysis was not found difference in significant statistics among the aspects analyzed in the present study (color, aroma, flavor, texture and overall acceptance) for doses used, according to Table 3.

Those results are similar to (Lee at al., 2008) and they were in coherence with the previous studies of (Song et al., 2007), that did not had significant change observed in the irradiated tamarind juice and fresh vegetable juices, when compared with juices non-irradiated. Thus also maintains the sensory qualities of the kiwi nectar.


1Mean ± Standard Deviation

2Means with different capital word(s) in the vertical differ significantly at the level of 5%.

Table 3. Sensorial Analisys about color, smell, flavor, texture and acceptance.

All results are according to Harder et al. (2009) that found the same data for these parameters.
