Commercial scale irradiation for insect disinfestation preserves peach quality

Retention of storage quality and post-refrigeration shelf-life extension of plum (Prunus domestica L.) cv. Santa Rosa using combination of carboxymethyl cellulose (CMC) coating and gamma irradiation

“…The process is gaining much importance as it can be performed at room temperature; and due to its cold nature and high efficiency for inactivation of food borne pathogens and parasites (Bidawid et al, 2000). Irradiation has been recognized as an alternative to chemicals for treating fresh and dried agricultural products to overcome quarantine barriers in international trade, as a mode of decontamination, disinfestations, delaying the ripening and senescence of fruits and vegetables and for improving nutritional attributes and shelf-life (McDonald et al, 2012;Hong et al, 2008;Lacroix and Ouattara, 2000;Hallman, 2000). Literature reveals that gamma irradiation dose of 0.5-1.0 kGy was shown to extend the storage life of plum without any significant difference in color, aroma and texture (Moy et al, 1982).…”

Electron beam processing as a phytosanitary treatment of imported fruits

“…As a result, the price of methyl bromide has increased drastically in recent years, and the chemical has become harder to obtain (Hallman, 2003(Hallman, , 2004. Not all fruits tolerate methyl bromide fumigation, and treatment has been shown to cause discoloration on the surfaces of some commodities (Bustos et al ., 2004;McDonald et al ., 2012). Another commonly used quarantine option is cold treatment, which is essentially storage of agricultural commodities under refrigerated temperatures for extended periods of time.…”

“…Irradiation treatment at doses used for phytosanitation (<1 kGy) is tolerated well by most fruits, and generally does not result in any signifi cant changes in macro-or micro-nutrients (Hallman, 2003(Hallman, , 2011Hallman and Martinez, 2001). Many products, including peaches, guava, bananas, grapes, and most citrus fruits, have demonstrated good tolerance to the doses required for phytosanitary treatment (Follett, 2006;Hallman and Martinez, 2001;Kang et al ., 2012;McDonald et al ., 2012;Singh and Pal, 2009). An evaluation of lychee and longan fruits showed that irradiated products were rated higher than hot water treated products in terms of fruit quality and appearance during storage Sanxter, 2002, 2003).…”

“…Some studies have presented evidence to suggest that irradiation can enhance the taste of some fruits, with strawberries, grapes, clementines, and melons reported to increase in sweetness after treatment (Kilcast, 1991;Lacroix and Ouattara, 2000). One group of researchers claimed that phytosanitary irradiation of peaches resulted in enhanced fl avor and juiciness (McDonald et al ., 2012). Another demonstrated higher levels of vitamin C in irradiated clementines (Lacroix and Ouattara, 2000).…”

“…Facilities must be certifi ed annually and after any major repairs or changes to equipment (USDA, 1996). Any facility that provides phytosanitary treatment is also required to conform to the relevant American Society for Testing and Materials (ASTM) standards, several of which provide guidance regarding food irradiation and dosimetry standards (McDonald et al ., 2012). Many of the APHIS regulations pertaining to phytosanitary irradiation are summarized quite thoroughly in a review by Ross and Engeljohn (2000).…”