Initial Sensory Evaluation of Bing Cherries Treated with Low Doses of Gamma‐Radiation

Abstract

ABSTRACT Bing cherries from California were given low postharvest doses of gamma radiation (60‐80 Krads) and were compared with nonirradiated controls during a period 3‐11 days after harvest. Irradiated cherries showed a greater degree of shrivelling, a trend to be softer on chewing and also exhibited flavor differences. Trends for consistent differences in firmness tested manually, darkness of skin color and degree of brown blemishing were not noted.