A Review of the Effect of Irradiation Treatment on Fruit Quality

doi:10.7506/spkx1002-6630-201523063

Abstract

Abstract:

In order to provide reference for future studies and applications of irradiation in the preservation of fruits, the
effect of irradiation on physiological metabolism, sensory quality, nutritional components and processing quality of fruits
is reviewed. Meanwhile, the mechanism of electron beam technology for fruit preservation, the mechanism and process
conditions for the degradation of pesticide residues in fruits by irradiation, and the feasibility of using irradiation to reduce
fruit allergenicity are discussed. According to the physiological characteristics and storage characteristics of different types
of fruits, irradiation treatment in combination with other preservation technologies can reduce the cost and improve the
preservation efficiency of fruits.

Key words: irradiation, sensory characteristics, nutrients, processing quality, fruit

CLC Number:

S609.3

YANG Zongqu, LI Changkan, LEI Zhihua, LI Yuhua, LUO Qing, FAN Chunli, LIU Yumiao. A Review of the Effect of Irradiation Treatment on Fruit Quality[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201523063.

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A Review of the Effect of Irradiation Treatment on Fruit Quality

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