Irradiation-Induced Changes in the Volatile Constituents of ‘Valencia’ Oranges1

Abstract

Abstract Volatile compounds were extracted from juices expressed from non-irradiated and irradiated ‘Valencia’ oranges. Gas chromatographic analyses of the recovered volatile compounds, at 3 stages of maturity, indicated some quantitative but few qualitative differences between the irradiated and non-irradiated fruits. These differences diminished as the fruit advanced in maturity.