Physics of industrial radiology: edited by R. Halmshaw. 498 pages, diagrams, illustr. 6 × 9 in. New York, American Elsevier Pub. Co., 1966. Price, $20.00

Abstract

Food irradiation is a non-thermal, energy-efficient, non-chemical and physical method of food preservation in which the food is exposed to various ionizing and non-ionizing radiations. It is used to extend the shelf-life of a product by not adversely affecting its nutritive parameters.The present review deals with the current understanding of the effect of ionizing and non-ionizing radiations on different properties of fruits and vegetables.Studies have revealed the positive effects of irradiation on physical and nutritional properties of different fruits and vegetables followed by significant reduction in microbial load during storage. Food irradiation can be seen as a promising, safe and well-established technology but still underutilized at large scale. The buying behaviour of consumers poses a significant challenge with innovating food processing technologies like food irradiation. Thus, on the basis of the current review, scientific proofs of irradiated food safety is still needed and work needs to be accomplished to increase technological appeal for food safety. Data collected from existing studies revealed that UV-C has the potential to be proved better than other preservation techniques at an acceptable dose that can be helpful in maintaining the desirable quality, enhancing the nutritive value of product during storage and has the efficacy of eliminating COVID-19.