ABSTRACT
This chapter discusses basics of irradiation technology for processing of fruits and vegetables. According to Food and Drug Administration, irradiation is used for a variety of foods such as spices, fresh fruits and vegetables. Number of organisms has same effect on efficiency as on heat and chemical disinfection. Radicidation is similar to milk pasteurization. It explains to the decrement in viable non-spore forming pathogens counts, other than viruses, therefore can not be detectable by any standard measures. This process is achieved by 2.5–10 kGy. Radurization is similar to pasteurization. It explains the increment in keeping quality of a food by gradual reduction in the viable specific counts of spoilage of microbes. Common dose used are 0.75–2.5 kGy for fresh produce. Radappertization is similar to commercial sterilization. Dose of irradiation are 3 kGy. It is applied by using proper dose under the proper conditions. The hydrogen peroxide acts as a strong oxidizing agent as well as a poison biologically.
