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Using of Ionizing radiation for optimization of fruit and vegetable products cold storage technology.

[In Russian. / En russe.]

Author(s) : PETROV A. N., SHISHKINA N. S., KARASTOYANOVA O. V., et al.

Type of article: Article

Summary

The paper presents the results of the researches of the fruits and vegetables processing efficiency using ionizing radiation (gamma­rays, accelerated electrons) to inhibit the phytopathogenic microflora during cold storage in the modified atmosphere in polymeric packages.
It is shown that the chosen doses of radiation (1–3 kGy*), packing materials of barrier type (polyamide­polyethylene, 70–80 mm) and storage conditions (4…6 ??) provide 97,7–100% efficiency to inhibit the vital activity of the vegetables microflora (bacteria, moulds and yeast).
Thanks to the increase of vegetables respiration after radiation and gas permeability of chosen packages the atmosphere at ??2 high content (up to 6,5–15%) and ?2 low content (8–12%) is formed.
The modified atmosphere together with the radiation impact give the possibility to reduce losses from spoilage and mass decrease of vegetables (carrots, tomatoes, pepper) 3–5 times, to increase the storage life up to 2–3 months at 4...5 ?? as well as to keep a high organoleptic and physiologic and biochemical quality of vegetables.
Thanks to the antiseptic effect, inhibiting the pathogenic microflora (salmonella, colibacillus, etc.) the technology offered may be considered as a constituent of the conception of the food safety of the Russian Federation.
Also the paper deals with other effective ways of optimization of the fruit and vegetable storage using the ionizing radiation (radiation of potatoes and onion to prevent the germination, regulation of the processes of afterharvesting ripening of fruits, etc.).
The problems of the radiation processing applied in the countries of the world including the safety of radiation and its using are taken up.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 30017451
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 11
  • Publication date: 2015

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