Table 4 Organoleptic evaluation of fresh-cut vegetables irradiated with X-rays at various doses

Sample	Absorbed dose (kGy)	Attributes
		Appearance	Flavor	Texture	Taste	Off-flavor	Overall acceptance
		Carrot	0.00	6.5±0.51)^NS2)	6.0±0.8^NS	6.5±0.8^a3)	6.3±0.5^NS	1.0±0.0^NS	6.5±0.5^a
0.20	6.3±0.5		5.9±0.6	6.1±0.8^ab	6.0±0.5	1.0±0.0	6.1±0.6^ab
0.40	6.4±0.5		6.0±0.8	5.6±0.5^b	5.8±0.9	1.0±0.0	5.6±0.9^b
0.60	6.4±0.5		6.0±0.8	5.6±0.7^b	5.5±0.8	1.1±0.4	5.6±0.7^b
Green pepper	0.00	6.9±0.4^NS	6.8±0.5^a	6.8±0.5^a	6.8±0.5^a	1.0±0.1^NS	6.8±0.5^a
	0.20	6.9±0.4	6.3±0.7^ab	6.3±0.5^ab	6.1±0.4^b	1.0±0.1	6.4±0.5^ab
	0.40	6.9±0.4	6.0±0.8^b	5.9±0.6^b	5.9±0.6^b	1.0±0.1	5.9±0.6^b
	0.60	6.8±0.5	6.1±0.6^ab	5.8±0.7^b	5.6±0.7^b	1.0±0.1	5.8±0.7^b
Cherry tomato	0.00	7.0±0.1^NS	6.8±0.5^a	6.8±0.5^NS	6.8±0.5^NS	1.0±0.1^NS	6.8±0.5^NS
	0.20	7.0±0.1	6.3±0.5^b	6.4±0.5	6.3±0.5	1.0±0.1	6.3±0.5
	0.40	7.0±0.1	6.4±0.5^ab	6.3±0.5	6.4±0.5	1.0±0.1	6.3±0.5
	0.60	7.0±0.1	6.1±0.4^b	6.1±0.8	6.3±0.5	1.0±0.1	6.3±0.5
Paprika	0.00	6.6±0.5^NS	6.5±0.5^a	6.6±0.5^a	6.5±0.5^a	1.0±0.1^NS	6.5±0.5^a
	0.20	6.6±0.5	5.9±0.6^b	6.1±0.4^ab	5.6±0.5^b	1.0±0.1	5.8±0.5^b
	0.40	6.6±0.5	5.9±0.6^ab	5.9±0.6^b	5.8±0.5^b	1.0±0.1	5.6±0.5^b
	0.60	6.6±0.5	5.8±0.7^b	5.5±0.8^b	5.5±0.8^b	1.0±0.1	5.5±0.8^b

Mean value±SD (n=8).
^NSNo significant within a column for each sample with a 95% confidence level (p<0.05).
^a-bMean values within a row follow by the different letter are significantly different (p<0.05).