IAEA-TECDOC-779 Irradiation of strawberries A compilation of technical data for its authorization and control International Consultative Group
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The originating Section of this document in the IAEA was: Food Preservation Section International Atomic Energy Agency Wagramerstrasse 5 P.O. Box 100 A-1400 Vienna, Austria IRRADIATION
FOREWORD The International Consultative Group on Food Irradiation (ICGFI) was established on
EDITORIAL NOTE In preparing this document for press, staff of the IAEA have made up the pages from the original manuscript (s). The views expressed do not necessarily reflect those of the governments of the nominating Member States or of the nominating organizations. Throughout
CONTENTS 1. INTRODUCTION...
Although
In CV Redcoat grown in Canada a dose of 3.3 kgy prevented fungal development for
delayed by about 5 days. A dose of 1 kgy preceded by heating was more effective than 2 kgy without prior heating [Sommer et al, 1968]. However, to inhibit growth of R. nigricans the combination of moist heat at 50-52 C for 10 min plus 2 kgy was required. The shelf-life of different strawberry cultivars grown in South Africa under cold storage (2 C) conditions has been reported as 10 days as compared with nearly 20 days for those receiving moist heat treatment
2.6.3. Vitamins
2.6.7. Fatty acids Levels of palmitic, palmitoleic, stearic, oleic, linoleic, linolenic, arachidic and icosenoic acid as well as total lipids in homogenates of strawberry fruits were not significantly affected by irradiation
same doses, followed
during storage. However, these findings may not have any significance under practical situations. 2.7.2. Colour
2.8. TEST MARKETING AND CONSUMER ACCEPTANCE TRIALS Market performance and consumer acceptance studies have been conducted with irradiated strawberries in South Africa [van der Linde, 1979, 1982; van der Linde and Brodrick, 1982], Hungary [Kiss, 1984], France [Laizier, 1987]
strawberries which
irradiated strawberries grown in green houses or in the open air on plastic sheets since microbial counts
dose distribution obtained within
2.11.1. Recommended dose ranges General:
Codex Alimentarius Commission
The results of the wholesomeness data on irradiated strawberries summarized in the 1977 JECFI report [WHO, 1977]
TABLE
REFERENCES Afif, S.A., Ismail, F.A., 1976. Control of post-harvest decay in fruits and vegetables by irradiation. Die Nahrung 20:585. Ahmed, E.M., Dennison, R.A., Fluck, R.C., 1972. Textural properties of stored and irradiated Tioga strawberries.
Barmore, C.R., 1987. Packaging technology for fresh and minimally processed fruits and vegetables.
Calandra, J.C, Ives,
Dodd, N.J.F., Swallow, A.J., Ley, F.J., 1985.
Heide, L., Guggenberger, H., Bögl, K.W., 1990. Application of thermoluminescence measurements to detect irradiated strawberries. J. Agric. Food Chem. 38:2160. Herregods,
Langerak, D.I., 1982. Irradiation of food stuffs - Technological aspects and possibilities, Food Irradiation Now, Proc. Symp. Ede, 40-59. Laville, 1981. Rev. Gen. Froid, Mars 1981. Cited in Anon., 1991. Lopez, G.M., Rivas, G.A., Ortiri, S.N.,
Natarajan, A.T., Kim, C., Loefroth, G., 1969. Identification of irradiated strawberries. Int.
Salunkhe, O.K., Gerber, R.K., Pollard, L.H., 1959. Physiological and chemical effects of gamma radiation on certain fruits, vegetables and their products. Proc. Am. Soc. Hortic. Sei. 74:423. Salunkhe, D.K., Pollard, L.H., Gerber, R.K., 1959. Effect
Tencheva,
BIBLIOGRAPHY ICGFI Documents No. 1 No. 2 Guidelines for Preparing Regulations for the Control of Food Irradiation Facilities International Inventory of Authorized Food Irradiation Facilities No.
Other publications issued under the auspices of ICGFI Facts about Food Irradiation