Document Type
Article
Publication Date
7-18-2016
Abstract
On fresh fruits and vegetables, irradiation at low and medium dose levels can effectively reduce microbial counts which can enhance safety, inhibit sprouting to extend shelf-life, and eliminate or sterilize insect pests which can serve to facilitate trade between countries. At the dose levels used for these purposes, the impact on quality is negligible. Despite the fact that regulations in many countries allow the use of irradiation for fresh produce, the technology remains under-utilized, even in the light of an increase in produce related disease outbreaks and the economic benefits of extended shelflife and reduced food waste. Putative concerns about consumer acceptance particularly for produce that is labeled as irradiated have deterred many companies from using irradiation and retailers to carry irradiated produce. This section highlights the commercial use of irradiation for fresh produce, other than phytosanitary irradiation which is covered in supplementary sections.
Recommended Citation
Anuradha Prakash, Particular applications of food irradiation Fresh produce, Radiation Physics and Chemistry, http://dx.doi.org/10.1016/j.radphyschem.2016.07.017
Peer Reviewed
1
Copyright
Elsevier
Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License.
Included in
Agricultural Science Commons, Food Biotechnology Commons, Food Processing Commons, Fruit Science Commons, Other Food Science Commons, Other Plant Sciences Commons
Comments
NOTICE: this is the author’s version of a work that was accepted for publication in Radiation Physics and Chemistry. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Radiation Physics and Chemistry in 2016. DOI: 10.1016/j.radphyschem.2016.07.017
The Creative Commons license below applies only to this version of the article.