Chemical and sensory quality of fresh pomegranate fruits exposed to gamma radiation as quarantine treatment

•USDA approved 0.4kGy irradiation as a quarantine disinfestation for pomegranates.•Different γ-irradiation doses (0, 0.4, 1 and 2kGy) applied in fresh pomegranates.•The variability in the chemical composition and sensory profile of fruits evaluated.•Total polyphenols and antioxidant assays of fruit juice were performed by two assays.•Sensory panelists showed stronger preference for juice from irradiated pomegranates. The U.S. Department of Agriculture in February 2012 approved the import of fresh pomegranates subjected to irradiation as a quarantine procedure with a minimum absorbed dose of 0.4kGy against different pests. This study evaluated the application of different gamma-irradiation doses (0.4, 1, and 2kGy) in fresh pomegranate fruits and their effect on the chemical and sensory characteristics. The total soluble solids, titratable acidity, and pH values remained unaffected up to 1kGy treatment. Irradiation caused a significant decrease in the total anthocyanins and phenolic content. A strong positive correlation was observed among the antioxidant activities, total phenolics and anthocyanin contents. In general, a stronger preference was shown by sensory panelists for the juice from irradiated fruits. This study provides research-based information about the application of irradiation as a quarantine disinfestation treatment to enhance the marketing and consumer acceptance of pomegranates.