Table 5 Preference survey on fresh-cut vegetables sterilized by X-ray ir radiation at 0.40 kGy

Sample	Attribute	No. of respondents (proportion to the total respondents, n=50)					Score
		Very bad	Bad	Normal	Good	Very Good
		Carrot	Color	1 (2%)		15 (30%)		21 (42%)	13 (26%)	3.90±0.86
Flavor	1 (2%)			16 (32%)	21 (42%)	12 (24%)	3.86±0.86
Texture			1 (2%)	11 (22%)	26 (52%)	12 (24%)	3.98±0.74
Taste				13 (26%)	25 (50%)	12 (24%)	3.98±0.71
Overall acceptance				11 (22%)	27 (54%)	12 (24%)	4.02±0.68
Average							3.94
Green pepper	Color			5 (10%)	26 (52%)	19 (38%)	4.28±0.64
	Flavor		1 (2%)	12 (24%)	24 (48%)	13 (26%)	3.98±0.77
	Texture			8 (16%)	27 (54%)	15 (30%)	4.14±0.67
	Taste			9 (18%)	25 (50%)	16 (32%)	4.14±0.70
	Overall acceptance			7 (14%)	29 (58%)	14 (28%)	4.14±0.64
	Average						4.14
Cherry tomato	Color			4 (8%)	28 (56%)	18 (36%)	4.28±0.61
	Flavor			9 (18%)	24 (48%)	17 (34%)	4.16±0.71
	Texture			9 (18%)	24 (48%)	17 (34%)	4.16±0.71
	Taste			5 (10%)	28 (56%)	17 (34%)	4.24±0.62
	Overall acceptance			7 (14%)	25 (50%)	18 (36%)	4.22±0.68
	Average						4.21
Paprika	Color	1 (2%)		4 (8%)	26 (52%)	19 (38%)	4.24±0.77
	Flavor			7 (14%)	24 (48%)	19 (38%)	4.24±0.69
	Texture			7 (14%)	28 (56%)	15 (30%)	4.16±0.65
	Taste	1 (2%)	2 (4%)	17 (24%)	21 (42%)	9 (18%)	3.70±0.88
	Overall acceptance			8 (16%)	27 (54%)	15 (30%)	4.14±0.67
	Average						4.10