The efficacy and progress in using radiation as a quarantine treatment of tropical fruits—a case study in Hawaii

Preliminary selection of acerola genotypes in Brazil.Abstract --Introduction. Breeding studies for acerola (Malpighia glabra) improvement aim at obtaining plants that produce fruits with uniform chemical and physical attributes, including high levels of vitamin C, which can provision the market with fresh fruit and frozen pulp. High variability in fruit quality is observed in Brazilian acerola crops, especially those propagated by seeds. In this context, the objective of our research was to evaluate the physical and chemical characteristics of Brazilian acerola genotype fruits. Materials and methods. Sixteen acerola genotypes were studied in Jaboticabal, São Paulo State, Brazil. A completely randomized design with sixteen treatments and six replications was adopted. Each treatment was represented by one genotype. Several parameters related to fruit quality, such as width, length, weight, pulp percentage, soluble solids (SS), titratable acidity (TA), [SS / TA] ratio and vitamin C content, were evaluated in fruits of the acerola genotypes. The results were submitted to variance analyses, the Tukey test and cluster analysis. Results and discussion. There was a statistical difference between the acerola genotypes studied. Three of them stood out as natural sources of vitamin C. In spite of fruit size, two acerola genotypes were found to have potential for fresh fruit production. In a general form, genotypes that presented a high [SS / TA] ratio had low vitamin C content. Conclusion. The acerola genotypes studied in Jaboticabal presented high variability, forming eleven groups in relation to fruit quality parameters.

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“…In general, acerola fruit has higher vitamin C contents than other fruits such as passion fruit [20], orange [24], rambutan and carambola [25].…”

Section: Chemical Charactersmentioning

confidence: 99%

Preliminary selection of acerola genotypes in Brazil

Cavalcante¹,

Beckmann²,

Martins³

et al. 2007

Fruits

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“…Compared to thermal or cold treatment, this technology has shown to be more efficient in terms of required treatment time (Moy & Wong, 2002). In spite of its economic usefulness for hygienization and quarantine treatment of agricultural commodities and food production has been amply demonstrated (Sharma & Madhusoodanan, 2012), the treatment facilities are poorly disseminated.…”

Section: Economic and Business Potential Of Irradiation: The Role Of mentioning

confidence: 99%

“…But, on the other hand, the high investment costs together with the low demand for irradiated food, oblige produce marketers who want to use irradiation on a specific food product to contract with an existing facility to perform the service. If in this way the problems linked to the initial investments costs could be overcome, the transport costs to and from the irradiation facility must be considered (Moy & Wong, 2002). The logistics involved in transporting food products from its point of origin to an irradiation plant, and then out to the markets can be particularly high, and able to negatively affect the final price.…”

Section: Economic and Business Potential Of Irradiation: The Role Of mentioning

confidence: 99%

ISO 14470:2011 and EU legislative background on food irradiation technology: The Italian attitude

Parlato

Giacomarra

Galati

et al. 2014

Trends in Food Science & Technology

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Our work aim is to produce an overview of food irradiation technology at European Union level, with a focus on the Italian context, by specifying the legislative background, detection methods and labelling obligations. We highlight how consumers are too often misinformed about this technology and its benefits. For this purpose, a series of tools aimed at improving the amount of information have been proposed, allowing the consumer to make a free choice about whether or not to buy irradiated food based on the correct information received, independent from socio-economic factors. Finally, we show the common effort at EU and International level, represented by the ISO 14470:2011 quality standard.

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“…This review addresses the vitamin losses and retention in processed foods submitted to irradiation. Irradiation and nutrient stability Ionizing radiation can safely and effectively eliminate the pathogenic bacteria from the food (Crawford and Ruff, 1996;CENA, 2006;Evangelista, 2000;Loaharanu, 1996;Sommers et al, 2004), disinfest the fruits and vegetables (Crawford and Ruff, 1996;CENA, 2006;Evangelista, 2000;Sommers et al, 2004;Moy and Wong, 2002;Fan and Mattheis, 2001;Patil et al, 2004;Pellegrini et al, 2000;Hallman, 1999), extend the shelf life of many products through ripening delay (Crawford and Ruff, 1996;Kilcast, 1994;CENA, 2006;Evangelista, 2000;Moy and Wong, 2002), inhibit the sprouting of bulbs and tubers (CENA, 2006;Aziz et al, 2006;Rios and Penteado, 2003;Pezzutti et al, 2005, Pellegrini, 2000Curzio et al, 1986), and reduce or totally eliminate the parasitic microorganisms (Crawford and Ruff, 1996;Kilcast, 1994;CENA, 2006;Evangelista, 2000;Moy and Wong, 2002;Pezzzutti et al, 2005). Food conservation methods have been well accepted by the consumers.…”

Section: Radapertization (Industrial Sterilization)mentioning

confidence: 99%

“…However, the main inconvenience in potato storage, same as for onion and garlic, is sprouting, which causes substantial product damage, and consequently sizable economical loss (Evangelista, 2000;Moy and Wong, 2002;Janave and Thomas, 1979;Rios and Penteado, 2003). Alterations in vitamin C contents in potatoes can be proportional to the irradiation dosage.…”

Section: Bulbs and Tubersmentioning

confidence: 99%

Ionizing radiation effects on food vitamins: a review

Dionísio

Gomes

Oetterer

2009

Braz. arch. biol. technol.

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Ionizing radiation has been widely used in industrial processes, especially in the sterilization of medicals, pharmaceuticals, cosmetic products, and in food processing. Similar to other techniques of food processing, irradiation can induce certain alterations that can modify both the chemical composition and the nutritional value of foods. These changes depend on the food composition, the irradiation dose and factors such as temperature and presence or absence of oxygen in the irradiating environment. The sensitivity of vitamins to radiation is unpredictable and food vitamin losses during the irradiation are often substantial. The aim of this study was to discuss retention or loss of vitamins in several food products submitted to an irradiation process.

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The efficacy and progress in using radiation as a quarantine treatment of tropical fruits—a case study in Hawaii

Cited by 52 publications

References 1 publication

Preliminary selection of acerola genotypes in Brazil

Preliminary selection of acerola genotypes in Brazil

ISO 14470:2011 and EU legislative background on food irradiation technology: The Italian attitude

Ionizing radiation effects on food vitamins: a review

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