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Irradiation of Fresh Fruits
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I rr ad ia tion of Fresh Fruits
Purpose: Insect disinfestation
- Prevention of transfer of insects fromone locality to another (quarantinetreatment)
- Prevention of insect damage to the
fruits- Small gain in shelf-life of some fruits
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Some Fruit Fly Species of Major International
Concern!Scientific Common Primary G e o g r ~ p h i c
Name Name Hosts Origin
Anastrepha Mexican Citrus, mango, Mexico, Centralludens fruit fly soft fruits America, USA
Ceratitis Mediterranean Citrus, most Africa, Asia,capitata fruit fly fruits Central and SouthAmerica, Europe,USA, Belize
Dacus Melon fly Cucurbits, most Africa, SE Asia,cucurbitae fruits, legumes Pacific Islands
Dacus Oriental fruit Citrus, most SE Asia, Pacific
dorsalis fly fruits IslandsDacus Fiji fruit fly Citrus, mango, Fiji, Indonesia,
passiflorae guava, avocado, Malaysia, Japan,Philippines,Pakistan, Thailand
1 ICGFI Document No.7 (1991)
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Some Pests of Major International Concern l
Scientific Common Primary G e o ~ r a p h i cName Name Economic Origin
Hosts
Anarsia Iineatella Peach twig borer Peach Europe, Asia,Africa, Canada,USA
Cydia molesta Oriental fruit moth Peach, Asia, Europe,deciduous fruit, South America,mango, guava North America
Prays citri Citrus flower Citrus Europe, Asia,moth Africa
Sternochetus Mango seed Avocado . Africa, Australia,mangiferae weevil Asia, Pacific Is.
West IndiesAleurocanthus Citrus black Citrus, Asia, Africa, West
woglumi fl y ornamentals Indies South andCentral America
1. International Consultative Group on Food Irradiation (ICGFI) Chiang Mai,Thailand, 1986 (ameded as ICGFI Document no. 91, 1991)
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Pre-irradiation treatment
- Growers must use good agronomic practicesto obtain good over-all quality fruits
- Crops should be aerated to remove heat
absorbed in the fields, before irradiationtreatment
- For some tropical fruits, a pre-irradiation heattreatment for fungal disease control could beuseful (papayas: 20 min at 49C or 10 min at55C; mangoes: 10 min at 50C or 5 min at55C; bananas: 5 min at 50C). Inclusion of anapproved chemical fungicide in water may bebeneficial
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Stageof
Developmentof
Fruits Climacteric fruits and vegetables (mango,
papaya, avocado, banana, tomato) are goodcandidates for radiation induced extension ofshelf-life
Growth, maturation (ripening) and senescence(the post-ripening decay of fruit) are the threeimportant phases in the climacteric fruit cycle
Radiation delays ripening and senescence
Therefore, fruits should be harvested just beforethe onset of the ripening process for radiationinduced delay of ripening
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Selection of Dose Is Food And TargetSpecific
The aim of irradiation is to give the minimum
possible dose to the food item to achieve thedesired technical effect
Different varieties (e.g., mangoes) requiredifferent optimum doses for the same end
point like shelf-life extension Same variety requires different doses for
different end points
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Radiation Dose Required for Shelf-Life ExtensionDisinfestation and Decay Control in Mangoes
MangoPurpose Optimal Dose Max. ToleranceVariety (kGy) Dose (kGy)
Alphonso Shelf-life 0.25 0.75Haden Disinfestation 0.33 1.00Haden Shelf-life 0.75 -Okrong Shelf-life 0.40 -Pirie Shelf-life 0.75 1.00Zill Shelf-life 0.75 -Zill Decay control 1.05-2.10 -
Singh, 1990; AECL-10187
Higher than the necessary dose may induce unfavourableside effects while lower dose wi ll not achieve the specific endpoint. In some cases in fac t a lower dose may a lso have anopposite effect, e.g., very small doses 0.1 kGy) ma y stimulatesprouting of tubers
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4 6 8 10 12 14Storage Time (Days)
Respiration Pattern of 'Haden' MaI!goes inPreclimacteric Stage at 21.7 ~ 2 5 - O k G yw ~ 20 0.25 kGy0' E 15 0.5 kGy0 - 0.75 kGy
10 + - - - - - . - - - - , - - - r - - - - - . - - - - , - - - r - - - ,
o 2Singh, 1992
Initial increase in respiration, followed by decrease inall irradiated samples
Maximum delay in climacteric peak at 0.75 kGy, withextention of shelf-life of ,., 4 days
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Radiation Dose Required for Shelf-LifeExtension and Disinfestation in Papayas
PapayaOptimal Maximum Tolerance
Purpose Dose DoseVariety (kGy) (kGy)
Solo disinfestation 0.26 1.00
Solo shelf-life 0.75 1.00
May et al., (1977)
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Respiration Pattern of Solo Papayasin Preclimactric Stage
- 1 k G y- O k G y
8O + - - - - - - - - - . . . , . . . . . . . - - - f
o 2 4 6Storage Time (Days) at 25
:c 50 ~ - - - - - - - - . . . . . ,( 1 ) -: 2 ~ 40>w
Small initial increase in respiration in irradiated sample A delay of -2 days in the climacteric peak on irradiation
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Sensory Analysis Data from Simulated Shipping
Studies on Solo Papayas!Sensory Attribute 2
Type of Sample Texture Colour Aroma Flavour
Absolute Control 4.95 0.24 5.78 0.20 5.10 0.21 5.26 0.23
Fumigated 5.33 0.15 5.84 0.13 4.90 0.15 5.18 0.16Vapour Heat Treated 5.51 0.13 5.91 0.11 4.50 0.15 5.31 0.14Warm Water Treated 5.13 0.28 5.92 0.21 5.21 0.34 5.67 0.26
Irradiated0.25 kGy 5.57 0.14 5.90 0.12 5.39 0.15 5.86 0.130.50 kGy 5.91 0.13 6.13 0.11 5.62 0.15 5.91 0.14
0.75 kGy 5.50 0.29 5.67 0.24 4.73 0.325.73 0.25
1.00 kGy 6.21 0.13 5.96 0.22 5.04 0.36 5.36 0.231.50 kGy 5.63 0.29 6.38 0.14 4.75 0.35 5.88 0.22
1 Data taken from Dollar et al. (1970)2 The data is based on a hedonic scale of 1 to 7 (7 = l ike very much;
1 = dislike very much)
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CONCLUSIONS
Irradiation very effective in control of insects
Shelf-life of climacteric fruits i s increased onirradiation due to delay in ripening andsenescence
- Papayas 1 to 8 days
- Mangoes 2 to 4 days At the required doses (-1 kGy), no adverse
effect on nutritional quality or wholesomeness
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Nutritional Loss Concerns (contd)
Altered Palatability (Sensory/OrganolepticQualities)
The leading attributes of processed foods, usuallyexamined by expert and/or consumer panelsduring sensory analysis, are odour, taste (flavour),colour and texture
Sensory analysis data have been reported formany irradiated foods including beef, bacon,ham, chicken, fish and fruitUnder properly controlled coditions no significantchanges in palatability have been observed forirradiated foods
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p( ),
177 oc)aStorage Unirrad Irrad, 2.5 kGy Irrad, 5 kGy
(days) W 0 W 0 W 0
0 7.2 7.2 - - - -4 7.0 6.6 6.6 6.4 6.4 6.68 6.2 5.9 7.0 6.2 6.6 5.111 6.9 6.4 6.9 6.2 6.1 5.915 S S 6.9 6.7 7.1 6.218 S S 6.5 6.4 6.7 6.3
22 S S 6.7 6.1 6.3 6.131 S S 6.4 6.5 6.0 6.0
a Sin h 1988" W-White Meat" D-Dark Meat' S-s oiled
Preference Scores ofIrradiated and UnirradiatedChicken Carcasses Stored at 1.6C (roasted at
Increased shelf life of irradiated product (31 days)
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Acceptance of Radappertized MeatsProduct kGyat Recipe Number Number Average
-30C Raters Tests ~ c c e p t a n c eRating a
Beef 33-47 Onion gravy 33 2 6.4Beef Steak b 37-43 Fried 64 2 7.0Ham b 37-44 Baked 79 3 7.7Turkey Slices b 37-43 Roasted 64 2 6.4Pork Sausage 27-43 Fried 91 4 7.7Chicken 45-54 Breaded, 79 2 7.0
FriedShrimp 38-49 Cocktail 115 4 7.2a. 9-p'0int hedonic scale where 9 is "like extremely"; 5 is "neither like ordislike"; 1 is "extremely dislike"; b. Apollo-Soyuz Test Program;c. Apollo 17
The ratings for all products are from very acceptable tohighly acceptable
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