Table 3 Physicochemical character istics of fresh-cut vegetables ir radiated with X-rays at var ious doses

Sample	Absorbed dose (kGy)	pH	Acidity (%)	Color			Firmness (N)
				L^*	a^*	b^*
				Carrot	0.00	6.48±0.081)^b2)		0.06±0.01^NS3)	59.30±2.71^NS	36.93±1.93^NS	40.99±2.76^NS	7,032±310^NS
0.20	6.52±0.08^ab	0.05±0.01	59.35±2.61		37.85±2.12	41.46±3.02	6,957±409
0.40	6.42±0.08^b	0.06±0.01	58.08±1.05		36.70±1.89	40.92±2.65	6,854±561
0.60	6.58±0.04^a	0.06±0.01	58.33±0.83		37.65±1.77	41.81±2.97	6,736±400
Green pepper	0.00	6.55±0.08^NS	0.05±0.01^NS	40.85±2.32^NS	-9.10±0.70^NS	22.15±2.77^NS	3,849±376^NS
	0.20	6.52±0.08	0.06±0.01	40.88±1.69	-9.06±0.80	22.54±3.07	3,780±313
	0.40	6.48±0.08	0.06±0.01	40.07±1.81	-9.08±0.63	22.48±2.26	3,714±393
	0.60	6.55±0.05	0.05±0.01	39.56±2.74	-9.10±0.82	22.18±2.67	3,620±359
Cherry tomato	0.00	4.72±0.04^NS	0.37±0.02^NS	33.68±1.43^NS	18.06±1.43^NS	17.11±2.64^NS	1,637±132^a
	0.20	4.70±0.03	0.38±0.01	33.39±0.52	18.36±2.08	15.89±1.00	1,557±191^a
	0.40	4.73±0.05	0.38±0.03	32.93±0.51	18.86±2.16	15.90±1.43	1,537±148^a
	0.60	4.75±0.05	0.38±0.01	33.10±0.59	18.77±1.70	15.78±1.30	1,353±106^b
Paprika	0.00	5.25±0.05^NS	0.18±0.01^NS	35.16±1.28^NS	-27.90±3.60^NS	15.24±2.07^NS	2,728±105^a
	0.20	5.25±0.05	0.18±0.01	35.51±2.08	-26.52±3.84	16.47±2.54	2,553±130^b
	0.40	5.27±0.08	0.17±0.01	35.14±2.44	-27.68±3.70	16.75±2.11	2,411±107^c
	0.60	5.27±0.08	0.17±0.01	34.14±1.83	-26.29±1.99	15.96±3.33	2,375±117^c

Mean value±SD (n=6).
^a-cMean values within a row follow by the different letter are significantly different (p<0.05).
^NSNo significant within a column for each sample with a 95% confidence level (p<0.05).