Professional Documents
Culture Documents
Irradiation For Quality Improvement, Microbial Safety and Phytosanitation of Fresh Produce 1st Edition Rivka Barkai-Golan
Irradiation For Quality Improvement, Microbial Safety and Phytosanitation of Fresh Produce 1st Edition Rivka Barkai-Golan
https://textbookfull.com/product/novel-postharvest-treatments-of-
fresh-produce-1st-edition-sunil-pareek/
https://textbookfull.com/product/postharvest-pathology-of-fresh-
horticultural-produce-1st-edition-lluis-palou-editor/
https://textbookfull.com/product/eco-friendly-technology-for-
postharvest-produce-quality-1st-edition-mohammed-wasim-siddiqui/
https://textbookfull.com/product/biota-grow-2c-gather-2c-cook-
loucas/
New and Future Developments in Microbial Biotechnology
and Bioengineering: Crop Improvement through Microbial
Biotechnology 1st Edition Ram Prasad
https://textbookfull.com/product/new-and-future-developments-in-
microbial-biotechnology-and-bioengineering-crop-improvement-
through-microbial-biotechnology-1st-edition-ram-prasad/
https://textbookfull.com/product/evidence-based-practice-for-
nursing-and-healthcare-quality-improvement-1st-edition-geri-
lobiondo-wood/
https://textbookfull.com/product/return-on-investment-for-
healthcare-quality-improvement-craig-a-solid/
https://textbookfull.com/product/quality-improvement-in-
behavioral-health-1st-edition-william-odonohue/
https://textbookfull.com/product/sensing-techniques-for-food-
safety-and-quality-control-xiaonan-lu/
Irradiation for Quality
Improvement,
Microbial Safety, and
Phytosanitation of
Fresh Produce
This page intentionally left blank
Irradiation for Quality
Improvement,
Microbial Safety, and
Phytosanitation of
Fresh Produce
Rivka Barkai-Golan
Peter A. Follett
Academic Press is an imprint of Elsevier
125 London Wall, London EC2Y 5AS, United Kingdom
525 B Street, Suite 1800, San Diego, CA 92101-4495, United States
50 Hampshire Street, 5th Floor, Cambridge, MA 02139, United States
The Boulevard, Langford Lane, Kidlington, Oxford OX5 1GB, United Kingdom
No part of this publication may be reproduced or transmitted in any form or by any means,
electronic or mechanical, including photocopying, recording, or any information storage
and retrieval system, without permission in writing from the publisher. Details on how to
seek permission, further information about the Publisher’s permissions policies and our
arrangements with organizations such as the Copyright Clearance Center and the Copyright
Licensing Agency, can be found at our website: www.elsevier.com/permissions.
This book and the individual contributions contained in it are protected under copyright by
the Publisher (other than as may be noted herein).
Notices
Knowledge and best practice in this field are constantly changing. As new research and
experience broaden our understanding, changes in research methods, professional practices,
or medical treatment may become necessary.
Practitioners and researchers must always rely on their own experience and knowledge
in evaluating and using any information, methods, compounds, or experiments described
herein. In using such information or methods they should be mindful of their own safety and
the safety of others, including parties for whom they have a professional responsibility.
To the fullest extent of the law, neither the Publisher nor the authors, contributors, or
editors, assume any liability for any injury and/or damage to persons or property as a matter
of products liability, negligence or otherwise, or from any use or operation of any methods,
products, instructions, or ideas contained in the material herein.
ISBN: 978-0-12-811025-6
Preface......................................................................................................................xiii
Acknowledgments..................................................................................................... xv
v
vi Contents
Appendix���������������������������������������������������������������������������������������������������������������� 223
References�������������������������������������������������������������������������������������������������������������� 233
Index���������������������������������������������������������������������������������������������������������������������� 277
This page intentionally left blank
Preface
Food irradiation is a technology that improves the safety and extends the shelf life
of foods by reducing, deactivating, or eliminating microorganisms and insects. The
application of ionizing radiation using gamma rays, X-rays, or electron beam can
serve many purposes, such as eliminating organisms that cause food-borne illness,
destroying organisms that cause spoilage and decomposition, controlling quarantine
insects to prevent their spread, inhibiting sprouting and delaying ripening, and steril-
izing food for patients with impaired immune systems. Food irradiation is safe and the
process has been endorsed by the World Health Organization (WHO), the Centers for
Disease Control and Prevention (CDC), the US Department of Agriculture (USDA),
and many other organizations around the world.
Fruits and vegetables are an important part of a healthy diet and variety is as
important as quantity. The availability of a safe and diverse supply of fruits and veg-
etables year round is essential to our health and well-being. Several book chapters
and reviews have been written on the benefits of radiation treatment of fruits and
vegetables. In this book we pull together research, technological advances, and cur-
rent trends from many disciplines to provide a single comprehensive source of infor-
mation on the many uses of irradiation to improve the safety and supply of fruits and
vegetables.
The book presents information accumulated during the past six and a half decades
on the potential of ionizing irradiation as a physical treatment for shelf life exten-
sion of fruits and vegetables; the delay or retardation of the ripening and senescence
processes; the elimination of sprout inhibition of tubers, bulbs, and roots of sub-
terranean vegetables; and the elimination of human pathogenic bacteria commonly
contaminating fresh and fresh-cut fruits and vegetables and involved in outbreaks
of food-borne illness following consumption. A major mission of these chapters
was to emphasize the scientifically proven advantages of irradiation over the com-
monly used treatments for improving postharvest life of fresh agricultural products
and enhancing their microbial safety. The book also presents up-to-date information
on the use of irradiation for phytosanitary purposes to control quarantine pests and
thereby gain market access of fresh agricultural commodities.
Chapter 1 focuses on radiation sources, dose terminology, and clearances for irra-
diations. Chapter 2 focuses on factors influencing postharvest pathogen sensitivity to
irradiation and the wish to lower the effective radiation doses via application of com-
bined treatments with other accepted postharvest treatments. Chapter 3 focuses on
postirradiation changes in fresh and fresh-cut fruits and vegetables, including micro-
biological changes, nutritional changes (including vitamin C content), and chemi-
cal changes in the irradiated fruits and vegetables. Chapter 4 deals with irradiation
effects on mycotoxin accumulation in fresh fruits and vegetables. Chapter 5 is dedi-
cated to irradiation effects on sprout inhibition of tubers, bulbs, and roots along with
changes caused at sprout inhibition doses. Chapters 6 and 7 are dedicated to irradia-
tion effects on individual fruits and vegetables. The fruits and vegetables discussed in
xiii
xiv Preface
R. Barkai-Golan
P. A. Follett
Acknowledgments
We express gratitude to Idit Sofer, the librarian of the Central Library of the Volcani
Center, for her highly efficient help during the preparation of Chapters 1–9. The ideas
and information presented in Chapters 10–13 are the result of conversations with
many colleagues and associates including Lourdes Arevalo-Galarza, Jack Armstrong,
Woody Bailey, Andrea Beam, Luis Calcaterra, Ron Eustice, Xuetong Fan, Bob
Griffin, Mike Guidicipietro, Neil Heather, Yves Henon, Stanislaw Ignatowicz, Laura
Jeffers, Andrew Jessup, Michael Koehn, Monique Lacroix, Nicholle Levang-Brilz,
Paisan Loaharanu, Jim Moy, Suresh Pillai, Anuradha Prakash, Peter Roberts, Ralph
Ross, Tatiana Rubio Cabello, Christopher Thomas, Ken Vick, Barbara Waddell,
Marisa Wall, Eric Weinert, Eduardo Willink, Lyle Wong, and Larry Zettler.
R. Barkai-Golan
P. A. Follett
xv
Factors Influencing Postharvest Pathogen Sensitivity to Irradiation 11
of 4.5 and 32.0 kGy/h retarded cap opening. However, mushrooms exposed to the
lower dose rate retained their whiteness longer and showed a reduction in stem
elongation. The rate of irradiation at a 2-kGy dose was found to enhance shelf life
extension and after the ninth day the highest value of whiteness was obtained for
mushrooms irradiated at a rate of 4.5 kGy/h. Analysis of the phenolic compounds
revealed that these mushrooms contained more phenols than those irradiated at
32 kGy/h. The fluctuation of the precursors glutaminyl-4-hydroxyaniline was
less in higher rate–treated mushrooms than in those irradiated at the lower rate.
Further decrease was recorded in the higher rate–treated mushrooms. Analysis
of the enzymes involved indicated that polyphenol oxidase activity in irradiated
mushrooms was lower as compared with the unirradiated mushrooms. However,
examination of the mushrooms’ cellular membranes by electronic microscopy
revealed a better preserved integrity in those irradiated by the lower rate of irra-
diation. It was assumed that the browning discoloration observed in mushrooms
irradiated at the high rate of application was caused both by the decompartmenta-
tion of the vascular phenol and the entry of molecular oxygen into the cytoplasm.
The synergistic effect of residual active polyphenol oxidase and the molecular
oxygen, in contact with the phenols, allowed an increased oxidation rate and
thus a more pronounced browning in those treated with the high-rate irradiation
(Beaulieu et al., 1999).
WATER CONTENT
Vegetative cells in the dehydrated or frozen state become markedly more resistant to
ionizing radiation. Cellular water under these conditions is essentially immobilized
and metabolism is arrested. The radiation resistance of the recreative cells under
these conditions becomes comparable with that of spores (Grecz et al., 1983).
Fungal or bacterial spores are regarded as very resistant to irradiation because
of their low water content. In addition, the relatively high resistance of spores to
ionizing radiation in aqueous suspension may, in part, be attributed to the semiper-
meable multilayered coat, which may create a barrier preventing the access of toxic
chemicals. These may include radicals produced by radiation in water, such as the
hydroxyl radical or H2O2, which elicit their effects through chemical interaction with
cell constituents (Grecz et al., 1983).
For both fungi and spore-bearing bacteria, higher sensitivity to radiation has been
reported for vegetative cells than for spores. The high water content of bacterial veg-
etative cells may favor, within the cytoplasm, the production of a variety of harmful
radicals, which enhance radiation injury. These radicals are not as readily formed
in the spores, which are dormant structures with little or no free water in their cyto-
plasm. The reduction of water activity or a decrease in the moisture content, a known
food preservation method, exhibits a protective effect against the lethal effect of ion-
izing radiation as a result of reduced free radicals formation because of the lower
moisture content (Juneja and Thayer, 2001).
PRESENCE OF OXYGEN
Oxygen is a most important sensitizer of fungal cells, and its presence in the atmo-
sphere at the radiation site enhances the effectiveness of a given dose. Under such
conditions, higher doses may be required for inactivation. Modified atmospheres
(MAs) with low oxygen tension and high CO2 levels may prevail around fruits sealed
in selective plastic films because of the continuous respiration of the fruit during stor-
age (Barkai-Golan, 1990).
The lower microbiological efficiency of irradiation under anaerobic conditions
than in the presence of oxygen has been attributed to the slower rates of oxidizing
reactions, such as the formation of radicals because of the interaction of ionizing
energy with water molecules (Juneja and Thayer, 2001).
PRESENCE OF OZONE
Another factor affecting the response to irradiation is the production of ozone
(O3), the three-atomic form of oxygen, after irradiation of oxygen. This gas
may reach concentrations toxic both to the host and the pathogen, particularly
when irradiation is performed in a closed container (Maxie and Abdel-Kader,
1966; Ozkan et al., 2011). O3 is a naturally occurring gas in the atmosphere and
one of the most potent sanitizers against a variety of microorganisms, including
postharvest pathogens of fresh fruits and vegetables (Palou et al., 2001). When
Another random document with
no related content on Scribd:
back
back
back
back
back
back
back
back
back
back
back
back
back
back
back
back
back