Control of postharvest decay in fruits and vegetables by irradiation

This paper deals with the effect of postharvest gamma-irradiation of strawberries and carrots on their organoleptic quality, storage capacity and chemical composition. Radiation doses of 25 krad for strawberries and 75 krad for carrots were chosen as optimum doses not causing significant changes in the organoleptic quality. We found that strawberries and carrots irradiated at a doseof 25 and 75 krad respectively, retained its microbiological stability even during storage at 12 degrees C (strawberries) and at 25-30 degrees C (carrots), respectively. It was also found that changes in chemical composition depend on storage temperature and time and are not affected substantially by irradiation.