FRUIT AND BERRIES PHYTOSANITARY TREATMENT WITH RADIATION
According to UN's FAO roughly one-third of food produced for human consumption is lost or wasted globally, which amounts to about 1.3 billion tons per year. The main causes of losses - up to 40% - are associated with damage by insect pests and bacterial spoilage of products during storage
Fresh fruits and berries, which are transported between countries and regions, may harbor invasive pests that could become established in new areas harming crops, the environment, livelihoods and economies.

Phytosanitary irradiation is a treatment that uses ionizing radiation on commodities, such as fruits and berries to inactivate insect pests. This method is used for international food trade as a means to prevent spread of non-native organisms.
IONIZING RADIATION TECHNOLOGY FOR FRUIT AND BERRIES TREATMENT

Accelerated electron processing is the use of electron energy and x-ray radiation (ionizing radiation) to kill pathogens in fruits.
Temperature of processed products can vary from -32°C to + 4°C, or above.

Principle of ionizing radiation operation:
An electron accelerator generates electrons and accelerates them to the speed of light; electrons penetrate the product, thus inducing breaks in the DNA of pathogens.


RESULTS
OF FRUIT AND BERRIES IRRADIATION


  • destroys insects and their larvae, reduces the number of pathogens
  • ensures longer shelf life
  • provides high quality of products and their safety for whole shelf life
  • slows ripening
  • cellular and molecular structure of produce is not affected by radiation
  • organoleptic properties are retained for the entire product shelf life
  • lowers the risk of food borne illnesses
  • no residual radiation and no free radicalsin products after irradiation treatmen
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