Gamma radiation effects on fruits and vegetables

Journal Article · Sun Jan 01 04:00:00 EST 1961 · Economic Botany

DOI:https://doi.org/10.1007/BF02906760· OSTI ID:4134862

Salunkhe, D. K.

The literature relating to experimental studies of preservation of fruits and vegetables is reviewed; 109 references are cited. Studies covering the effects of gamma -ray dose, rate, and temperature during irradiation, preirradiation chemical treatments, and packaging methods on the quality, chemical changes, and storage life are surveyed. The results show that crop variety and maturity play an important role in fruit and vegetable radiopreservation. Firmer crops or varieties were more suitable for radiation preservation than the softer ones. Cherries, pears, grapes, cabbage, and corn were more suitable than other crops studied. Immature or green products, when irradiated, did not ripen evenly. When over-matured crops were irradiated, the product became soft and prone to fungal infestation. In general, firm-ripe maturity is ideal for radiation preservation, regardless of crop and variety. The ripening processes of many crops were delayed by low doses (2 to 3 x 10/sup 5/ rad). This dose extended the storage life from 2-6 weeks at refrigeration temperatures. For sprout inhibition, a dose of approximates 1 to 2 x 10/sup 4/ rad is sufficient for most of the bulb, tuber, and root crops. When radiation dose effects were determined on vitamins, carbohydrates, proteins, and pigments of fruits and vegetables, in general, their degradation was noted when irradiated at high (>5 x 10/sup 5/-rad) doses. Radiation rates and irradiation temperatures did not show significant and consistent effects on fruits and vegetables, but it is advisable to irradiate products at fast rates to save time and at low temperatures to reduce shriveling. Selection of packing film is an important factor since certain films disintegrate during radiation and impart their flavor to the products. However, Mylar C bags remained in excellent condition even up to two months when irradiated at 2 x 10/sup 5/ rad. It is concluded that the success of radiation preservation will depend upon the availability of a film that is stable during irradiation as well as permeable to CO/sub 2/, O/sub 2/, and other volatiles and, at the same time, impermeable to most microbes. (BBB)

• Research Organization: Utah State Univ., Logan
• Sponsoring Organization: USDOE
• NSA Number: NSA-18-005702
• OSTI ID: 4134862
• Journal Information: Economic Botany, Journal Name: Economic Botany Journal Issue: 1 Vol. 15; ISSN 0013-0001
• Country of Publication: Country unknown/Code not available
• Language: English

Related Subjects

BIBLIOGRAPHY
CARBOHYDRATES
CHEMICAL REACTIONS
DECOMPOSITION
FRUIT
GAMMA RADIATION
IRRADIATION
ISOTOPE TECHNOLOGY
MYLAR
PACKAGING
PIGMENTS
POLYESTERS
POLYMERS
POROSITY
PRESERVATION
PROTEINS
RADIATION EFFECTS
STABILITY
STORAGE
TEMPERATURE
VEGETABLES
VITAMINS