Table 4.
Comparative effects of gamm-ray (GR), electron beam (EB), and X-ray (XR) ir radiation on sensory properties of black pepper powder

Dose (kGy)	Sources	Dose (kGy)
		Appearance	Flavor	Overall acceptance	Off-flavor
		0	Control	6.2±0.81)	5.6±0.5	6.0±0.7	1.0±0.1
2	GR	6.0±0.4NS	5.5±0.5NS	6.2±0.8NS	1.0±0.1NS
	EB	6.0±0.6	5.6±0.4	6.0±0.8	1.0±0.1
	XR	6.0±0.5	5.6±0.6	5.8±0.3	1.0±0.1
4	GR	6.0±0.4NS	5.8±0.8NS	5.2±0.8NS	1.0±0.7NS
	EB	6.0±1.0	5.0±0.7	5.2±0.8	1.0±0.5
	XR	6.0±1.2	5.0±0.7	5.2±0.4	1.0±0.4
6	GR	6.1±0.6NS	5.4±0.5NS	5.0±0.4NS	1.3±0.3NS
	EB	5.9±0.4	4.8±0.4	5.0±0.4	1.1±0.3
	XR	6.1±0.6	5.3±0.7	5.0±0.6	1.1±0.2
8	GR	6.0±0.3NS	5.0±0.4NS	5.0±0.6NS	1.3±0.6NS
	EB	6.0±0.4	4.5±0.3	4.6±0.7	1.5±0.4
	XR	6.1±0.3	5.0±0.5	4.8±0.7	1.3±0.4
10	GR	5.8±0.7NS	4.8±0.8NS	4.8±0.4NS	1.5±0.8NS
	EB	5.8±1.3	4.5±0.5	4.8±0.4	1.8±0.7
	XR	6.0±0.8	4.8±0.8	4.8±0.8	1.6±0.6

Values are means ± standard deviation (n=5).
Non-significantly