Lacroix, Monique 
ORCID: https://orcid.org/0000-0002-2042-4033 et Vigneault, Clément
(2007).
Irradiation treatment for increasing fruit and vegetable quality
Stewart Postharvest Review
, vol. 3
, nº 3.
pp. 1-8.
DOI: 10.2212/spr.2007.3.7.
Résumé
Purpose of the review: Postharvest losses of fruits and vegetables can amount to as much as 40% of the harvested mass of produce.
Even before harvest, significant insect damage can occur, resulting in even higher crop losses. In addition, disease-causing pathogens
that are present at harvest pose a threat to consumers. Food irradiation technology offers a potential solution to these problems. When
used in combination with other technologies, irradiation reinforces the overall efficacy of the treatment through synergistic effects.
Furthermore, irradiation treatments can stimulate the biosynthesis of bioactive compounds. This paper focuses on the use of irradiation
on fruits and vegetables and the associated effects, and examines the potential for using combined treatments to maintain quality.
Main findings: Irradiation is a highly effective treatment that is performed at ambient temperature. It is considered a viable sanitary
and phytosanitary treatment for food and agricultural products. Although irradiation is the most extensively studied food processing
technology, it is still considered a relatively new technology. It can take a long time for innovative approaches to achieve wide accep-
tance. Humans fear the unknown and are inclined to resist change. Considerable efforts need to be devoted to public education in this
area.
Directions for future research: Although a great deal of progress has been made during the last few decades, new and more efficient
irradiation technologies and combined treatments still need to be developed, particularly for sensitive fruits and vegetables, in order to
ensure their safety while also reducing process energy consumption.
| Type de document: | Article |
|---|---|
| Mots-clés libres: | irradiation; fruits; vegetables; shelf-life extension; food safety; combined treatments |
| Centre: | Centre INRS-Institut Armand Frappier |
| Date de dépôt: | 04 nov. 2024 17:21 |
| Dernière modification: | 04 nov. 2024 17:21 |
| URI: | https://espace.inrs.ca/id/eprint/14834 |
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