Fruits and Vegetables

Inexpensive and more environmentally sound than chemical fumigants, the irradiation process effectively reduces the risk of insects, pests and a variety of microorganisms in fruits and vegetables. Because the irradiation takes place at low levels, usually less than 1.5 kGy, only minimal changes occur in nutritional and organoleptic qualities of the produce.

For the food processor and purveyor, irradiation offers significant benefits:

• Irradiation often extends the shelf life of fruit and vegetable products by delaying ripening and/or sprouting, and by controlling the microorganisms, insects and molds that can cause unsightly spoilage, damage and loss.
• Irradiation controls pests so the import and export of exotic fruit, or the sale of domestic produce from one region to another, can be conducted without harming local agriculture.
• Irradiation works in combination with other treatments, such as heat, and with advanced packaging materials, to ensure ready-to-eat fruits and vegetables are cleaner and safer for consumers.
• The irradiation of seeds used for sprouting reduces or eliminates the risk of contracting Salmonella infection.
• When the benefits of irradiation are known, research consistently confirms consumers will readily pay a higher price to enjoy the higher quality of irradiated produce.