Document Type
Article
Publication Date
12-7-2025
Abstract
Food irradiation has emerged as a viable non-thermal postharvest technology aimed at improving microbial safety and shelf life of fresh produce. This review explores how low-dose ionizing irradiation (< 1 kGy) affects antioxidant systems in fruits and vegetables. It focuses on both non-enzymatic antioxidants such as vitamin C, vitamin E, and phenolic compounds, and enzymatic antioxidants including phenylalanine ammonia-lyase (PAL), catalase (CAT), and superoxide dismutase (SOD). While high-dose irradiation can degrade sensitive nutrients, low doses often preserve or enhance antioxidant capacity through increased extractability and biosynthetic activation. The impact of environmental factors such as oxygen, packaging, and storage conditions on antioxidant retention is also reviewed. This study presents a mechanistic understanding of antioxidant modulation through irradiation, offering strategies for improving the nutritional quality of postharvest fruits and vegetables.
Recommended Citation
Kim, H.J., de Jesus Ornelas-Paz, J. & Prakash, A. Effect of low-dose food irradiation on antioxidant systems in postharvest fruits and vegetables. Food Sci Biotechnol 35, 327–346 (2026). https://doi.org/10.1007/s10068-025-02057-w
Peer Reviewed
1
Copyright
Springer
Comments
This is a pre-copy-editing, author-produced PDF of an article accepted for publication in Food Science and Biotechnology, volume 35, in 2026 following peer review. The final publication may differ and is available at Springer via https://doi.org/10.1007/s10068-025-02057-w.
A free-to-read copy of the final published article is available here.