Studies on the Preservation of Foods and the Changes of their Nutrient Components by Gamma-Ray Irradiation

Studies on the Preservation of Foods and the Changes of their Nutrient Components by Gamma-Ray Irradiation

Results are reported from studies on the effects of radiation processing on the storage life and nutrient properties of tomatoes, peaches, oranges, and tangerines. Irradiation at doses of about 0.5 x 10/sup 4/ r Co/sup 60/ gamma radiation gave best results for thin-skinned fruits and doses of about...

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Veröffentlicht in:Radioisotopes 1962-01, Vol.11 (1)
Hauptverfasser: OKANOUE, Seiko, FUKUTANI, Matue, SUGIHARA, Mizuho, HASHIDA, Isao
Format: Artikel
Sprache:jpn
Schlagworte:
ATMOSPHERE
COBALT 60
EFFICIENCY
FOOD
FRUIT
GAMMA SOURCES
INDUSTRIAL APPLICATIONS OF ISOTOPES AND RADIATIONS
IRRADIATION
NITROGEN
PACKAGING
POLYETHYLENES
PRESERVATION
RADIATION DOSES
STORAGE
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Beschreibung
Zusammenfassung:Results are reported from studies on the effects of radiation processing on the storage life and nutrient properties of tomatoes, peaches, oranges, and tangerines. Irradiation at doses of about 0.5 x 10/sup 4/ r Co/sup 60/ gamma radiation gave best results for thin-skinned fruits and doses of about 1 x l0/sup 4/ r gave best results for oranges. Irradiation with small doses followed by refrigeration gave best results for all fruits. Irradiation in polyethylene bags, in nitrogen atmosphere, and at higher radiation doses were detrimental to storage life and nutritive values. (C.H.)
ISSN:0033-8303
DOI:10.3769/radioisotopes.11.58