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Volumn 3, Issue 3, 2007, Pages

Irradiation treatment for increasing fruit and vegetable quality

Author keywords

Combined treatments; Food safety; Fruits; Irradiation; Shelf life extension; Vegetables

Indexed keywords

HEXAPODA;

EID: 34249914225     PISSN: None     EISSN: 17459656     Source Type: Journal    
DOI: 10.2212/spr.2007.3.7     Document Type: Review
Times cited : (20)

References (68)
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    • Beaulieu M, Béliveau M, D'Aprano G and Lacroix M. Dose rate effect of gamma irradiation on phenolic compounds, polyphenol oxidase and browning of mushrooms Agaricus bisporus. Journal of Agricultural and Food Chemistry 1999: 47: 2537-2543. **This paper deals with the use of irradiation treatment at doses capable of eliminating Pseudomonas aeruginosa while also preserving the physico-chemical properties of mushrooms.
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    • Phenolic compounds and the colour of oranges subjected to a combination treatment of waxing and irradiation
    • **This paper discusses the effects of phenolic compounds on colour development in oranges and the role of irradiation
    • Moussaid M, Caillet S, Nketsia-Tabiri J, Boubekri C and Lacroix M. Phenolic compounds and the colour of oranges subjected to a combination treatment of waxing and irradiation. Journal of Science and Food Agricultural 2004: 84: 1625-1631. **This paper discusses the effects of phenolic compounds on colour development in oranges and the role of irradiation.
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    • Antioxidant capacity of fresh-cut vegetables exposed to ionizing radiation
    • **This paper discusses the effects and role of irradiation in relation to the increase in antioxidant and functional properties of fresh-cut vegetables
    • Fan X. Antioxidant capacity of fresh-cut vegetables exposed to ionizing radiation. Journal of Science and Food Agriculture 2005: 85, 995-1000. **This paper discusses the effects and role of irradiation in relation to the increase in antioxidant and functional properties of fresh-cut vegetables.
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    • Mahrouz M, Lacroix M, D'Aprano G, Oufedjikh H, Boubekri C and Gagnon M. Effect of gamma irradiation combined with washing and waxing treatment on physicochemical properties, vitamin C and organoleptic quality of citrus clementina Hort Ex. Tanaka. Journal of Agricultural and Food Chemistry 2002: 50: 7271-7276. **This paper explains how irradiation can be beneficial for protecting the physicochemical properties of Citrus clementina. The detrimental effects of washing and waxing, and the beneficial effects of irradiation are discussed.
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    • (1991) Microbiologie-Aliments-Nutrition , vol.9 , pp. 247-256
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    • Effects of irradiation in combination with waxing on the essential oils in orange peel
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    • Moussaid M, Caillet S, Nketsia-Tabiri J, Boubekri C and Lacroix M. Effects of irradiation in combination with waxing on the essential oils in orange peel. Journal of Science and Food Agriculture 2004: 84: 1657-1662. **This paper describes the beneficial effect of irradiation in increasing the essential oil content of orange peel.
    • (2004) Journal of Science and Food Agriculture , vol.84 , pp. 1657-1662
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    • Irradiation as an alternative treatment to methyl bromide for insect control
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    • Gupta SC. Irradiation as an alternative treatment to methyl bromide for insect control. In: Irradiation for food safety and quality, Loaharanu P and Thomas P (editors). Technomic Publishing Co Inc, Lancaster, Pennsylvania, USA; 2001: pp 39-49. **This paper presents the insect sensitivity to irradiation and required quarantine secure doses.
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    • Gupta, S.C.1
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    • Gamma irradiation influences browning, antioxidant activity and malondialdehyde level of apple juice
    • Chemistry, **This paper presents the effects of irradiation on apple juice decontamination, browning and antioxidant properties
    • Fan X and Thayer DW. Gamma irradiation influences browning, antioxidant activity and malondialdehyde level of apple juice. Journal of Agricultural and Food Chemistry 2002: 50: 710-715. **This paper presents the effects of irradiation on apple juice decontamination, browning and antioxidant properties.
    • (2002) Journal of Agricultural and Food , vol.50 , pp. 710-715
    • Fan, X.1    Thayer, D.W.2


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