Possible applications of ionizing radiations in the fruit, vegetable and related industries

• Published in: The International journal of applied radiation and isotopes Vol. 6; pp. 175 - 181
• Main Author: Clarke, I.D.
• Format: Journal Article
• Language: English
• Published: United States Elsevier B.V 01.10.1959
• Subjects: Flavoring Agents; Food Preservation; Fruit; Humans; Old Medline; Radiation; Radiation, Ionizing; Vegetables; VEGETABLES; FRUIT; FOOD PRESERVATION; RADIATION
• ISSN: 0020-708X
• DOI: 10.1016/0020-708X(59)90119-X

Some effects of γ-radiation have been observed on the texture, flavour and processing properties of fruits and vegetables. An appreciable reduction in mould decay of strawberries during storage at 20°C and 1°C has been observed after treatment with 0·2 to 0·4 Mrad. Flavour was affected slightly and the viscosity of the juice was reduced considerably. The viscosity of juice extracted from irradiated whole berries, was reduced considerably by doses between 0·4 and 0·6 Mrad without critically affecting the flavour of the juice. The irradiated berries were free from a significant number of mould spores. No immediate commercial application was foreseen in the blackcurrant juice industry. Plums were shown to be free from mould after a treatment of 0·4 Mrad and the initial spore count of apples is considerably reduced by a dose of 0·2 Mrad. Some evidence has been obtained that the softening of pears can be delayed by a dose of 0·3 and 0·5 Mrad. The published literature on the effects of radiation on other fruits and vegetables has been reviewed and commented upon.