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IONIZED FRUIT AND VEGETABLES: UTOPIA OR REALITY.

DES FRUITS ET LEGUMES IONISES : UTOPIE OU REALITE.

Author(s) : BOISSEAU P.

Type of article: Article

Summary

THE AUTHOR FIRST ANALYZES THE CURRENT SITUATION OF IONIZATION OF FRUIT AND VEGETABLES IN FRANCE. THEN HE GIVES THE HISTORY OF THIS PROCESS, THE LARGE VARIABILITY OF DOSES WHICH CAN BE TOLERATED BY THE DIFFERENT VEGETABLES, AND OF THOSE WHICH ARE NECESSARY FOR OBTAINING THE EXPECTED RESULTS. THESE OBJECTIVES ARE: A) GERMINATION INHIBITION (BULBS AND TUBERS) ;B) DISINFESTATION AND DECONTAMINATION ; C) RIPENING AND SENESCENCE DELAY ; D) COLD PASTEURIZATION ; AND E) IMPROVEMENT OF CERTAIN TECHNOLOGICAL PROPERTIES. HE ALSO ANALYZES THE EFFECTS ON ORGANOLEPTIC QUALITIES (IE, TEXTURE, COLOUR, AND FLAVOUR), AS WELL AS ON NUTRITIONAL QUALITIES. HE DESCRIBES THE POSSIBLE COMBINATIONS OF IONIZATION WITH OTHER PRESERVATION PROCESSES LIKELY TO ALLOW A DECREASE IN IONIZING DOSES, AND HENCE TO REDUCE THE HARMFUL EFFECTS (COOLING, HEATING,DEHYDRATION, SPECIFIC PACKAGING). THE RESEARCH ORIENTATIONS, MARKETING EXPERIENCES AND THE OUT LOOK ARE GIVEN. J.R.

Details

  • Original title: DES FRUITS ET LEGUMES IONISES : UTOPIE OU REALITE.
  • Record ID : 1992-2287
  • Languages: French
  • Source: Ind. aliment. agric. - vol. 108 - n. 6
  • Publication date: 1991/06
  • Document available for consultation in the library of the IIR headquarters only.

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