Irradiation for Quality Improvement, Microbial Safety and Phytosanitation of Fresh Produce

Irradiation for Quality Improvement, Microbial Safety and Phytosanitation of Fresh Produce presents the last six and a half decades of scientific information on the topic. This book emphasizes proven advantages of ionizing irradiation over the commonly used postharvest treatments for improving postharvest life of fresh fruits and vegetables to enhance their microbial safety.

This reference is intended for a wide range of scientists, researchers, and students in the fields of plant diseases and postharvest diseases of fruits and vegetables. It is a means for disease control to promote food safety and quality for the food industry and can be used in food safety and agriculture courses.

Discusses pathogen resistance to common chemical synthetic compoundsPresents up-to-date research and benefits of phytosanitary irradiationIncludes comprehensive research for alternative treatments for postharvest disease controlProvides the non-residual feature of ionizing radiation as a physical means for disease control to produce chemical free foods

1. Irradiation for Quality Improvement and Microbial Safety of Fresh Produce 2. Ionizing Radiation for Shelf Life Extension 3. Postirradiation Changes in Fruits and Vegetables 4. Irradiation Effects on Mycotoxin Accumulation 5. Sprout Inhibition of Tubers, Bulbs, and Roots by Ionizing Radiation 6. Irradiation for Quality Improvement of Individual Fruits 7. Irradiation for Quality Improvement of Individual Vegetables Including Mushrooms 8. Safety of Fresh and Fresh-Cut Fruits and Vegetables Following Irradiation 9. Benefits of Fruit and Vegetable Irradiation, Labeling and Detection of Irradiated Food, Consumer Attitude, and Future Research 10. Phytosanitary Irradiation of Fresh Horticultural Commodities for Market Access 11. Phytosanitary Irradiation: Generic Treatments 12. Phytosanitary Irradiation: Combincation Treatments 13. Current Issues in Phytosanitary Irradiation