Abstract
Loss in texture is the most characteristic change in fruits and vegetables on exposure to ionizing radiation1–9. Relatively low doses induce extensive softening in tissues. Consideration of the radiation-induced chemical changes in pectins—important structural elements of the middle lamella10—led to the suggestion that their in situ degradation may contribute to softening11. A decrease in protopectin and an increase in the pectin and pectate fractions of pears and peaches irradiated with 300, 600, or 900 krads of γ-radiation have been correlated with textural changes12. Glegg and Kertesz13 considered that degradation of cellulose was probably a major factor in post-irradiation softening.
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