Effect of sorbic acid on irradiation‐induced sensory and chemical changes in sweetened orange juice and mango pulp

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Abstract
Summary: Gamma‐irradiation (10KGy) of pasteurized orange juice and both blanched and unblanched mango pulp produced off‐flavours rendering them unacceptable, and enhanced browning during storage. Sorbic acid (0.1%) completely inhibited the off‐flavours and reduced the rate of browning; it also reduced losses in ascorbic acid during irradiation and storage of sweetened orange juice. In mango pulp, sorbic acid did not prevent ascorbic acid loss on irradiation, but did reduce storage losses. Irradiation and storage losses in carotenoids were slight and not influenced by sorbic acid. the pH and acidity of sweetened orange juice and blanched mango pulp did not change on irradiation or storage, but in unblanched pulp acidity increased and pH decreased on storage.Radiolytic degradation of sorbic acid was higher in blanched than unblanched mango pulp; both were more than in orange juice.