Irradiation applications in vegetables and fruits: a review.
There is an increasing trend both in advanced countries and many developing countries to centrally process fresh fruits and vegetables, properly packaged, for distribution and marketing. Irradiation technology proved to be effective in reducing post-harvest losses, and controlling the stored product insects and the microorganisms. Gamma irradiation was employed to restrain potato sprouting and kill pests in grain. Irradiation proved to be extremely beneficial in terms of prolonging the fruit and vegetable shelf life by 3-5 times. In order not to expose fruits and vegetables to high irradiation doses another approach is to use the "hurdle technology," that is to apply more than one technology toward better quality and longer shelf life. This review summarizes a) all the obtained results in this field (either irradiation on its own or in conjunction with other technologies) on fruits and vegetables in 11 figures and eight (8) very comprehensive tables, and b) provides an insight in the various methods (EPR, TL, Comet assay among others) for detection of irradiated foods.
Arvanitoyannis
Ioannis S
IS
School of Agricultural Sciences, Department of Agriculture Icthyology & Aquatic Environment, University of Thessaly, Volos, Hellas, Greece. parmenion@uth.gr
Stratakos
Alexandros Ch
ACh
Tsarouhas
Panagiotis
P
D005511:Food Handling; D005514:Food Irradiation; D005515:Food Labeling; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods; D005519:Food Preservation / Q000379:methods; D005638:Fruit / Q000382:microbiology; D005720:Gamma Rays; D007300:Insect Control; D011786:Quality Control; D012677:Sensation; D013997:Time Factors; D014675:Vegetables / Q000382:microbiology