RADIATION PRESERVATION OF SELECTED FRUITS AND VEGETABLES. An Analysis of R&D Programing and Market Factors
Strawberries, peaches, citrus fruits, grapes, and tomatoes were irradiated experimentally. Results are inconclusive, but indications of both shelf-life extension and unfaqorable radiation effects were observed at dose levels below 500,000 rads. These are promising commodities for radiation sterilization in terms of value, present shelf-life, incidence and amount of spoilage, ard existing methods of preservation. The packing house is a logical location for the radiation source. Hourly capacities in the neighborhood of 10 tons per hour for the commercial facility are appropriate. Because of seasonal and geographical spread of harvesting, facilities adaptable to several crops and portable facilities deserve consideration. Preliminary results are presented from studies on the wholesomeness of irradiated foods, but more work will be required for grapes, strawberries, and tomatoes. The radiation levels and types of radiation used for pasteurization theoretically could cre ate extremely minute amounts of radioactivity. Technical knowledge is sufficient to permit engineering work on a source of radiation for pilot-plant operation. Surface irradiation technology, so far relatively undeveloped, could offer an alternative with the possibility of lower costs. Economic feasibility cannot be determined until later because cost estimates are preliminary and the potential benefits are not adequately known. (auth)
- Research Organization:
- Stanford Research Inst., Menlo Park, Calif.
- NSA Number:
- NSA-15-009268
- OSTI ID:
- 4098847
- Report Number(s):
- SRIA-30
- Country of Publication:
- United States
- Language:
- English
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