Cherry Irradiation Studies. 1984 annual report
Fresh cherries, cherry fruit fly larvae, and codling moth larvae were irradiated using the PNL cobalt-60 facility to determine the efficacy of irradiation treatment for insect disinfestation and potential shelf life extension. Irradiation is an effective disinfestation treatment with no significant degradation of fruit at doses well above those required for quarantine treatment. Sufficient codling moth control was achieved at projected doses of less than 25 krad; cherry fruit fly control, at projected doses of less than 15 krad. Dose levels up to 60 krad did not adversely affect cherry quality factors tested. Irradiation above 60 krad reduced the firmness of cherries but had no significant impact on other quality factors tested. Irradiation of cherries below 80 krad did not result in any significant differences in sensory evaluations (appearance, flavor, and firmness) in tests conducted at OSU. Irradiation up to 200 krad at a temperature of about 25/sup 0/C (77/sup 0/F) did not measurably extend shelf life. Irradiation at 500 krad at 25/sup 0/C (77/sup 0/F) increased mold and rotting of cherries tested. There is no apparent advantage of irradiation over low-temperature fumigation.
- Research Organization:
- Pacific Northwest National Lab. (PNNL), Richland, WA (United States)
- DOE Contract Number:
- AC06-76RL01830
- OSTI ID:
- 5764334
- Report Number(s):
- PNL-5373; ON: DE85010825
- Country of Publication:
- United States
- Language:
- English
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Related Subjects
CHERRIES
RADIODISINFESTATION
COBALT 60
FRUIT FLIES
GAMMA RADIATION
LARVAE
PRESERVATION
ANIMALS
ARTHROPODS
BETA DECAY RADIOISOTOPES
BETA-MINUS DECAY RADIOISOTOPES
COBALT ISOTOPES
DIPTERA
DISINFESTATION
ELECTROMAGNETIC RADIATION
FLIES
FOOD
FRUITS
INSECTS
INTERMEDIATE MASS NUCLEI
INTERNAL CONVERSION RADIOISOTOPES
INVERTEBRATES
IONIZING RADIATIONS
IRRADIATION
ISOMERIC TRANSITION ISOTOPES
ISOTOPES
MINUTES LIVING RADIOISOTOPES
NUCLEI
ODD-ODD NUCLEI
RADIATIONS
RADIOISOTOPES
YEARS LIVING RADIOISOTOPES
070202* - Radiation Sources- Use in Food Processing- (-1987)