ABSTRACT
Irradiation of fruits and vegetables is an effective way to ensure food safety and extend shelf life by eliminating pathogens and insects. The integration of food irradiation within a dependable and established system to ensure the safety of fruits and vegetables has already proven to be a valuable methodology. Scientists have recently reached an agreement about the safety of food irradiation with ionizing rays; however, the public remains apprehensive, even though reports indicate that governments and industries are increasingly interested in the technology and the public’s concerns are decreasing. The technology of irradiating horticultural products is not new. More than 40 countries have approved the consumption of more than 100 items or groups of items that have been irradiated. Radiation processing methods for irradiation of fruits and vegetables are discussed in this chapter, along with their mechanism of action and sources, dose levels, and different radiation processing techniques, their advantages and limitations, as well as economic aspects and future scenarios. The focus of the chapter is the use of food irradiation for the processing of fruit and vegetables, with special consideration for disinfestation, shelf-life extension, and decontamination aspects of food processing. In spite of the fact that irradiation technology has not yet been widely accepted as a safe technology, it is expected that most consumers will accept irradiated food if informed sufficiently through food literacy.
