**3.2 Titled acidity**

The obtained variations of the titled acidity (% of citric acid) of the kiwi nectar irradiated at doses of: 0 (control); 0.5; 1.0; 2.0 kGy, are in Table 1.

Is possible to observed through of the Table 1, that the dose of (0.5 kGy) which received the smallest radiation presented an increase in the acidity tenor indicating that the treatment influenced for the increase following by the control that did not differ statistically of the doses of 2.0 kGy and 1.0 kGy presented a smaller acidity among the analyzed samples.

The tenors of total acids vary from 1.0-1.5% being the citric acid the principal. In this work were found values above the one of the literature for kiwi.

Study accomplished by Leite; Gêa; Arthur; 2006, showed tenors of total acids for the sample non- irradiated 16.04%, and for the sample irradiated 16.58 and 15.85% for the doses of 1.0 and 2.0 kGy, respectively.

These values differ to the values found in this work; what could be explained by the degree of fruit maturation.

The Effects of Gamma Radiation in Nectar of Kiwifruit (*Actinidia deliciosa*) 317

There was not a lineal decrease in the treatments, but the treatments did not promote statistical differences between the samples. (Lee et al., 2008), in coherence with (Jo et al., 2003), present in their study a decrease of color values in their irradiation treatments for tamarind juice and fresh green tea, respectively. But (Kim et al., 2006) study, Curcuma

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

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

Color Smell Flavour Texture Acceptance

Control 6.191.921 a2 6.141.84a 6.321.79a 6.261.82a 6.411.98a

0.5 5.681.93a 5.441.93a 5.76±1.82a 5.781.71a 5.751.92a

1.0 5.482.10a 5.882.33ª 6.291.69ª 6.221.95ª 5.951.80ª

2.0 5.241.92a 5.602.18a 5.431.56a 5.951.95a 5.511.78a

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

The results show that gamma radiation when used as a process of treatment for kiwi nectar did not promote significant alterations in the physiochemical and sensorial characteristics of the kiwi nectar, with exception for total ascorbic acid in the doses of 1.0 and 2.0 kGy. Then the process of irradiation can used to conserved kiwi nectar, because the gamma radiation

aromatica extracts got an improvement in color by gamma radiation.

also maintains the sensory qualities of the kiwi nectar.

Samples Parameters

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

has no negative influence in characteristics of the kiwi nectar.

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

**3.6 Sensorial analysis** 

used, according to Table 3.

1Mean ± Standard Deviation

at the level of 5%.

parameters.

**4. Conclusion** 
