Radiation preservation of foods of plant origin. V. Temperate fruits: pome fruits, stone fruits, and berries
1986
Thomas, P.
A critical review summarizes and discusses the current status of research on the use of ionizing radiation for improving the quality storage life of various temperate fruits (apple, apricot, bilberry, black currant, cherry, cranberry, nectarine, peach, pear, plum, raspberry, strawberry). The effects of radiation dose on fruit metabolism, chemical composition, texture, and organoleptic qualities are examined. The utility of coupling radiation with other techniques (heat treatment, refrigeration, inert atmospheres) to reduce storage spoilage due to fungal pathogens is discussed. Recent trends in commercial radiation treatment to improve market life also are discussed. Future research needs are identified.(wz)
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