Proc Fla State Hort Soc 78:233-237
Grierson W., Dennison R.A.
J. Am. Soc. Hortic. Sci. 125:364–369
McDonald, R.E., W.R. Miller, and T.G. McCollum.
HORTSCIENCE VoL.6 (3): 202-204
This paper examines irradiation of 20 fresh fruits and vegetables from the standpoint of disease control and increasing shelf life in all cases except one where it is concerned with controlling fruit fly at 250 Gy. Without giving many details for each commodity the paper concludes that the commodities range in tolerance from 150 Gy for asparagus to 2000 Gy for cantaloupes, oranges and strawberries. Almost all of the 20 fruits and vegetables tested tolerate doses required for phytosanitary irradiation.
Maxie E. C., Sommer N. F. and Mitchell F. G.
Economy Botany vol.15, issue 1: pp28-56
This paper was concerned with shelf life extension by surface pasteurization, sprout inhibition, and retarding the ripening process. Doses were 1-5 kGy. Tolerance varied by cultivar of certain commodities.
Proceedings of the Florida State Horticultural 79 296-301.
Stored irradiated Navel oranges became lighter in color than control fruit, as evidenced by reflectance measurements and color specifica tions. This difference was greater after 30 days at 50 F than at 35 and 68 F. Initially light- and dark-colored Temples exhibited increasing reflectance values during storage. Differences in per cent reflectance due to irradiation were most pronounced in the light-colored fruit stored at 50 F. The stored irradiated Temples possessed a yellow-orange color as compared to the orange color of the non-irradiated fruit. Flavedo carotenoids were extracted and sep arated by thin-layer chromatography. Radiation- induced color loss was due to decreased concen trations of a relatively few carotenoids. The chief losses of Temple carotenoids were in an esterified orange-colored xanthophyll and an un- esterified yellow xanthophyll
Ahmed EM, Knapp FW and Dennison RA
Food Science and Human Wellness,3; 9-15.
Zhang Ke, Deng Y., Fu H. and Weng Q.
Journal of food science and Technology. Japan 23 (7), 300 – 305
Watanabe, H. et al.
ISHS Acta Horticulturae 628.
Vanamala J.K.B., Cobb B.G., Pike L.M., Patil B.S.
Journal of food science and technology [nihon shokuhin kogyo gakkai-shi] 16(9): 397-404.
Umeda K., et al.
Shokuhin Sogo Kenkyusho kenkyu Hokoku.74-78. March,.
Takano H., Kawashina K., Umeda K.
Radiation Botany, 4; 317-322.
Sommer N.F., Maxie E.C., Fortlage R.J. and Eckert J.W.
Radiation disinfestation of food and Agriculture Products. Ed by J. Moy.
Spalding D.H. and Davis D.F.
Radiat Bot. 3; 363.
Romani R.J., Van Koo Y., Lim J. and Bowers B
Radiation Botany, 15; 257-260.
Radiation Res. Rev.3; 417-427.
Riov J., Monselice S.P., Green R. and Kahan R.S.
Radiation Research, 45; 326-334 .
Riov, J., Goren R., Monselise S.P. and Kahan R.S.
Radiation Botany, 10; 155-160.
Riov J and Goren R.
Food and machinery - en.cnki.com.cn
Journal of food science, 50; 639 - 646. DOI: 10.1111/j.1365-2621.1985.tb13762.x
Navel oranges from two locations in California were given low postharvest doses of gamma radiation (60 - 80 Krads) and compared with nonirradiated controls for taste, flavor, odor, firmness, degree of orange color, degree of brown blemishing, ease of peeling and intactness of the membranes on sectioning. Practiced judges were used as an analytical screening tool using minimal cross-sensory interference, while untrained subjects were used to determine whether changes might be distinguished by‘nonexperts’. Greatest differences were found for degree of blemishing, lesser differences for flavor by mouth and odor and some trends for taste, color, texture and ease of peeling.
O’Mahony M., Wong S.Y. and Odobert N.
Journal of food science, 50; 215-219.
Nagai N.Y and J.H. Moy
Radiation Physics and chemistry 63 (3-6): pp 397- 401. DOI: 10.1016/S0969-806X(01)00557-6
Most tropical fruits for export must be treated with an approved quarantine treatment. Three and a half decades of research have demonstrated the efficacy of irradiation as a quarantine treatment in terms of efficiency, effectiveness, and product quality retention. The USFDA and the USDA-APHIS approved irradiation to disinfest fresh foods/fresh papayas in 1986 and 1989, respectively. In early 1995, the Hawaii Department of Agriculture was granted a special permit from USDA-APHIS allowing untreated Hawaiian fruits to be irradiated on the US mainland. The objectives were to gain experience in commercial irradiation as a quarantine treatment and to gather data on shipping and handling procedures, and on product quality. In April 1995, the first shipment of Hawaiian fruit was irradiated at a minimum quarantine dose of 0.25 kGy in an Isomedix plant near Chicago, and then distributed to supermarkets in Illinois and Ohio. Continuous shipments, irradiation, and marketing of various tropical fruits in the US have shown commercial efficacy, quality retention, and excellent consumer acceptance. A commercial e-beam/converted X-ray facility was installed by Titan Corp. on the Island of Hawaii and was operational by late July 2000. Hawaii has become the first place in the world to use irradiation as a quarantine treatment of fruits.
Moy J.H. and L.Wong.
FAO/IAEA. Seminar for Asia and the Pacific on Practical Application of Food Irradiation Shanghai, April, IAEA-SR-129/11.
Journal of the Science of Food and Agriculture, Volume 84, Issue 13, pp.1625–1631. DOI: 10.1002/jsfa.1849
Moussaid M., S.Caillet, M.Lacroix, J. N Katsia-Tabine and C. Boubekri
Proceeding Study of the Impact of Food Irradiation on preventing losses: experience in Africa, IAEA-TECDOC-1291
International Atomic Energy Agency, Vienna (Austria); 103 p; ISSN 1011-4289; May 2002; p. 13-16; Final research co-ordination meeting on study of the impact of food irradiation on preventing losses: Experience in Africa; Pretoria (South Africa); 20-24 Sep 1999
Moussaid El Idrissi, M.; R'Kiek, C.; Farahat Laaroussi, S.; Zantar; Mouhib, M.; El Guerrouj, D.; Toukour, L.
J. Amer.Soc. Hort. Scie. 109 (5): 607.
Moshonas M.G. and Shaw P.E.
Radiat. Bot. 6, 265-74.
Monselise S.P., Goren R.
Preservation of fruit and vegetables by radiation FAO/IAEA. PL-193/1, 93-103
Monselise S.P. and Kahan R.S.
Hort science 35 (7) 288-291.
Miller W.R., McDonald R.E. and Chaparro J.
Postharvest Biol. Technol. 7 (3) 253-260.
Miller W.R., McDonald R.E. and Chaparro J.
Postharvest Biology and Technology. 86:91-99.
McDonald H., Arpaia M.L., Caporaso F., Obenland F., Were D., Rakovski L. and Prakash A.