THE ROLE OF RADURISATION IN THE PROCESSING OF FRUITS AND VEGETABLES IN SOUTH AFRICA

During the past few years radurisation has started to prove itself as a practical, economical and viable food preservation technique in South Africa.
Due to its unique penetrating properties, ionising energy is an ideal tool for treating a large variety of fruits and vegetables to obtain various advantages.
Benefits include physiological changes such as delayed senescence, shelf-life extension through disease and insect control, hygienisation of processed products through microbe/pathogen elimination and attainment of quarantine standards through insect sterilization.
In many cases radurisation is already being applied on a commercial scale and, together with the other existing food preservation and processing techniques, this new process is starting to play an important role in supplying more and better quality food to industry and the consumer.

International Symposium on Fruit & Vegetables for Processing

H.J. van der Linde

https://doi.org/10.17660/ActaHortic.1986.194.22