. 2018 Nov 30;9:2937. doi: 10.3389/fmicb.2018.02937

Table 5.

Quality assessment of pineapple fruit juice treated with different doses of irradiation.

Quality parameter	Irradiation dose
	0 kGy (Control)	2.5 kGy	5 kGy	7.5 kGy	10 kGy
1.Sensory attributes
A. Appearance^©	8.11 ± 0.49	8.05 ± 0.26^#	7.81 ± 0.33^#	7.59 ± 0.25^#	7.12 ± 0.27^*
B. Aroma^©	8.56 ± 0.27	8.25 ± 0.18^#	7.9 ± 0.27^#	7.32 ± 0.31^#	6.91 ± 0.22^*
C. Consistency^©	7.60 ± 0.14	7.5 ± 0.29^#	7.35 ± 0.12^#	7.22 ± 0.16^#	7.00 ± 0.24^#
D. Taste^©	8.60 ± 0.38	8.25 ± 0.20^#	8.07 ± 0.27^#	7.82 ± 0.31^#	7.24 ± 0.23^*
E. Overall acceptability^$	8.71 ± 0.46	8.33 ± 0.41^#	8.01 ± 0.29^#	7.44 ± 0.37^#	6.82 ± 0.22^*
2. Total soluble solids (°Brix)	14.8 ± 0.39	14.8 ± 0.64^#	14.9 ± 0.41^#	14.8 ± 0.27^#	15.1 ± 0.83^#
3. Acidity (% citric acid)	0.51 ± 0.02	0.52 ± 0.05^#	0.54 ± 0.04^#	0.55 ± 0.02^#	0.57 ± 0.04^#
4. pH	3.95 ± 0.17	3.93 ± 0.18^#	3.90 ± 0.22^#	3.90 ± 0.16^#	3.88 ± 0.18^#
5. Total phenolic content (mg GAE/mL)	0.76 ± 0.07	0.72 ± 0.06^#	0.62 ± 0.04^#	0.59 ± 0.03^#	0.55 ± 0.06^*
6. Total flavonoid content (mg CE/mL)	0.37 ± 0.04	0.36 ± 0.08^#	0.34 ± 0.04^#	0.31 ± 0.07^#	0.18 ± 0.00^*
7. Total antioxidant activity (% inhibition of DPPH radical)	22.59 ± 0.84	22.1 ± 1.09^#	20.15 ± 0.69^#	19.48 ± 0.91^#	18.22 ± 0.58^*

Quality assessment of irradiated fruit juices was compared with control by Dunnett's test applying software GraphPad Prism trial version 7. The p < 0.05 was considered as statistically significant and represented as ^*. Whereas, p > 0.05 was considered as statistically not significant and represented as #.

^©

1: Extremely poor. 2: Very poor. 3: Poor. 4: Fair above poor. 5: Fair. 6: Good above fair. 7: Good. 8: Very good. 9: Excellent.

1: Dislike extremely. 2: Dislike very much. 3: Dislike moderately. 4: Dislike slightly. 5: Neither like nor dislike. 6: Like slightly. 7: Like moderately. 8: Like very much. 9: Like extremely.