Radiation preservation of foods of plant origin. Part IV. Subtropical fruits: Citrus, grapes, and avocados
- 1 January 1986
- journal article
- review article
- Published by Taylor & Francis in C R C Critical Reviews in Food Science and Nutrition
- Vol. 24 (1), 53-89
- https://doi.org/10.1080/10408398609527432
Abstract
Current information on the use of ionizing radiation for improving the storage of subtropical fruits like citrus, grapes, and avocados is reviewed. The feasibility of applying radiation either alone or in combination with other physical or chemical treatments for the control of postharvest fungal diseases is considered. Irradiation effects on the physiology of the fruits as related to respiration, ethylene evolution, changes in major chemical constituents, and quality are discussed. The recent trends in the possible use of irradiation as an alternative treatment to chemical fumigants for disinfestation of citrus and avocados and the prospects for the future application of irradiation for preservation of some of these fruits are outlined.Keywords
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