**5.2 Sensory quality of fresh produce**

Generally, fresh produce indicate little change in appearance, flavor, color, and texture, after low doses (1 kGy or less). It has been reported that irradiation does not increase the temperature significantly and therefore, there is retention of color, flavor and textural properties (Willis, 1982). In a previous study, celery irradiated at 1kGy, was suggested to be better-quality in sensory qualities as compared to celery subjected to blanching, chlorination, and acidification (Prakash, 2000). Follet and Sanxter (2002) found that Chompoo and Biew Kiew fruit to be more satisfactory when treated with 0.40 kGy than with the currently used hot-water immersion.
