Gamma radiation in plant foods

Abstract

Food irradiation is the most studied and evaluated worldwide treatments. The term radiation refers to the physical phenomenon in which radiant energy moves through the space or matter in the form of electromagnetic waves, such as microwave, infrared, ultraviolet, X-rays and gamma rays. In foods, the most commonly used technique relies on irradiation using a specific band of electromagnetic energy radiation known as ionizing radiation with gamma rays. The purpose is to sterilize or reduce decay, disinfect vegetables from insects and parasites, delay fruit ripening and inhibit sprouting roots. However, as all technological process, irradiation has disadvantages. It can be said that, as the other postharvest technologies, the use of gamma radiation results in advantages and quality to fruits and vegetables since applied correctly and at the right moment. Current legislation and the specific requirement of the species and cultivar must be respect. If these caution are taken, the use of irradiation results in healthy and safe products without quality degradation and without postharvest losses.