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Title: Radiation preservation of foods of plant origin. III. Tropical fruits: bananas, mangoes, and papayas

Abstract

The current status of research on the use of ionizing radiation for shelf life improvement and disinfestation of fresh tropical fruits like bananas, mangoes, and papayas are reviewed. The aspects covered are influence of maturity and physiological state of the fruits on delayed ripening and tolerance to radiation; varietal responses; changes in chemical constituents, volatiles, respiration, and ethylene evolution; biochemical mechanisms of delayed ripening and browning of irradiated fruits; and organoleptic quality. The efficacy of the combination of hot water dip and radiation treatments for control of postharvest fungal diseases are considered. The immediate potential of radiation as a quarantine treatment, in place of the currently used chemical fumigants, for disinfestation of fruit flies and mango seed weevil are discussed. Future prospects for irradiation of tropical fruits are discussed in the light of experience gained from studies conducted in different countries.146 references.

Authors:
Publication Date:
Research Org.:
Bhabha Atomic Research Center, Bombay, India
OSTI Identifier:
5528762
Resource Type:
Journal Article
Journal Name:
CRC Crit. Rev. Food Sci. Nutr.; (United States)
Additional Journal Information:
Journal Volume: 2
Country of Publication:
United States
Language:
English
Subject:
63 RADIATION, THERMAL, AND OTHER ENVIRON. POLLUTANT EFFECTS ON LIVING ORGS. AND BIOL. MAT.; FOOD; RADIOPRESERVATION; FRUITS; REVIEWS; AMINO ACIDS; ASCORBIC ACID; CARBOHYDRATES; CARBON DIOXIDE; FUNGI; HEAT; LIPIDS; PLANT DISEASES; VITAMINS; CARBON COMPOUNDS; CARBON OXIDES; CARBOXYLIC ACIDS; CHALCOGENIDES; DOCUMENT TYPES; ENERGY; IRRADIATION; ORGANIC ACIDS; ORGANIC COMPOUNDS; OXIDES; OXYGEN COMPOUNDS; PLANTS; PRESERVATION; 560132* - Radiation Effects on Microorganisms- Food Preservation- (-1987)

Citation Formats

Thomas, P. Radiation preservation of foods of plant origin. III. Tropical fruits: bananas, mangoes, and papayas. United States: N. p., 1986. Web. doi:10.1080/10408398609527423.
Thomas, P. Radiation preservation of foods of plant origin. III. Tropical fruits: bananas, mangoes, and papayas. United States. doi:10.1080/10408398609527423.
Thomas, P. Wed . "Radiation preservation of foods of plant origin. III. Tropical fruits: bananas, mangoes, and papayas". United States. doi:10.1080/10408398609527423.
@article{osti_5528762,
title = {Radiation preservation of foods of plant origin. III. Tropical fruits: bananas, mangoes, and papayas},
author = {Thomas, P.},
abstractNote = {The current status of research on the use of ionizing radiation for shelf life improvement and disinfestation of fresh tropical fruits like bananas, mangoes, and papayas are reviewed. The aspects covered are influence of maturity and physiological state of the fruits on delayed ripening and tolerance to radiation; varietal responses; changes in chemical constituents, volatiles, respiration, and ethylene evolution; biochemical mechanisms of delayed ripening and browning of irradiated fruits; and organoleptic quality. The efficacy of the combination of hot water dip and radiation treatments for control of postharvest fungal diseases are considered. The immediate potential of radiation as a quarantine treatment, in place of the currently used chemical fumigants, for disinfestation of fruit flies and mango seed weevil are discussed. Future prospects for irradiation of tropical fruits are discussed in the light of experience gained from studies conducted in different countries.146 references.},
doi = {10.1080/10408398609527423},
journal = {CRC Crit. Rev. Food Sci. Nutr.; (United States)},
number = ,
volume = 2,
place = {United States},
year = {1986},
month = {1}
}