Studies on the Preservation of Foods and the Changes of their Nutrient Components by Gamma-Ray Irradiation

Results are reported from studies on the effects of radiation processing on the storage life and nutrient properties of tomatoes, peaches, oranges, and tangerines. Irradiation at doses of about 0.5 x 10/sup 4/ r Co/sup 60/ gamma radiation gave best results for thin-skinned fruits and doses of about 1 x l0/sup 4/ r gave best results for oranges. Irradiation with small doses followed by refrigeration gave best results for all fruits. Irradiation in polyethylene bags, in nitrogen atmosphere, and at higher radiation doses were detrimental to storage life and nutritive values. (C.H.)