Summary

Ionizing (gamma) radiation can be used to control microbiological spoilage agents and pathogens and parasites and viruses in fruits, vegetables, and juices, while increasing the shelf life without major damage to the physical or chemical properties (texture, appearance, and sensory palatability); however, the widespread use of irradiation is still limited mostly by concerns from consumers, costs, and effect on the product quality. Irradiation, possibly in combination with other processes such as mild heat or modified atmosphere packaging, can provide a suitable means to improve produce safety.

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