|Willemot, C - AGRICULTURE CANADA|
|Marcotte, M - AGRICULTURE CANADA|
|Deschenes, L - AGRICULTURE CANADA|
Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: May 19, 2003
Publication Date: August 1, 2004
Citation: Niemira, B.A., Willemot, C., Marcotte, M., Deschenes, L. 2004. Ionizing radiation processing of fruits and fruit products. Processing Fruits: Science and Technology, Volume 1. Boca Raton, FL: CRC Press. p. 223-261. Technical Abstract: Food irradiation is a physical treatment in which food is exposed to ionizing radiation, i.e., radiation of high enough energy to expel electrons from atoms and to ionize molecules. Irradiation may be used to control the physiology of fruits, or to eliminate harmful bacteria from fruit products. This chapter will discuss the use of ionizing radiation in the processing of fruits and fruit products such as juices, ciders and fruit pulp. The key technologies used for irradiation will be compared, and the current state and extent of commercial fruit irradiation will be summarized. Also discussed will be matters of quality control in irradiation processing of fruits, and ways that other treatments may be combined with irradiation in a Ahurdle@-type synergistic control program, as well as the regulations and scientific data concerning packaging materials. In addition to a review of the relevant scientific information on radiation microbiology and physiology, this chapter will present summaries of the national and international regulations concerning which fruit commodities may be irradiated, the permitted purposes for irradiation, the maximum doses allowed by key exporting and importing nations.