پرتودهی مرکبات (Irradiation of Citrus Fruit)

Food irradiation is a process in which food is exposed to radiant energies (from gamma rays, X-rays or beta particles) of different doses to kill harmful microorganisms, insects and parasites, to inhibit ripening and sprouting and to reduce the risks of spoilage of any kinds [1].

Like any other products, citrus fruit derives many benefits from irradiation; two of which are as follows:

1) Fungicidal action:

During post harvest storage an appreciable amount of produce deteriorates owing to fungal diseases. Unlike chemical fungicides, ionizing radiation penetrates the tissue of citrus fruit and treats deep-rooted pathogens; chemicals cannot do so.

2) Quarantine treatment for fruit disinfestations:

Many kinds of fruit flies infest citrus fruit in orchards. Therefore, imported fruit is kept in quarantine, being treated by some methods of preservation like vapor heat, low temperature and chemicals. The usefulness of irradiation in disposing of fruit fly has been under discussion for the last fifty years. Many researches have proven irradiation eliminates eggs, larvae, pupas and the adult insects far better than other methods.

However, irradiation   has  some  negative  impacts on  respiratory  and  enzymatic activities, vitamins, color, phenolic  compounds, peel and flesh, especially when high doses of energy is applied. However, by reducing the dose and combining the process with other methods, like vapor heat and chemicals, we  can lesson the harmful  effects of irradiation and obtain the desired results[2].

resources:

1) Avantina Sharma (2006). Textbook of Food Science & Technology. ABDC.

2) Milind S. Ladaniya (2008).Citrus Fruit – Biology, Technology and Evaluation. Academic Press.