Irradiation applications in vegetables and fruits: A review

Arvanitoyannis, Ioannis S.; Stratakos, Alexandros Ch.; Tsarouhas, Panagiotis

Abstract

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.

• Journal Article Type: Article
• Online Publication Date: Apr 27, 2009
• Publication Date: May 11, 2009
• Deposit Date: Jun 26, 2021
• Journal: Critical Reviews in Food Science and Nutrition
• Print ISSN: 1040-8398
• Electronic ISSN: 1549-7852
• Publisher: Taylor & Francis
• Peer Reviewed: Peer Reviewed
• Volume: 49
• Issue: 5
• Pages: 427-462
• DOI: https://doi.org/10.1080/10408390802067936
• Keywords: Food Science; Industrial and Manufacturing Engineering; General Medicine
• Public URL: https://uwe-repository.worktribe.com/output/7450675