University dellaTuscia

Science, Italy

University dellaTuscia

Science, Italy
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Stella E.,University dellaTuscia | Moscetti R.,University dellaTuscia | Carletti L.,University dellaTuscia | Monarca D.,University dellaTuscia | And 2 more authors.
Industrie Alimentari | Year: 2013

The aim of this article is to update the state of research carried out so far regarding ionizing irradiation on fruit and vegetables. Therefore data about doses of irradiation and the positive effects on irradiated products, in terms of shelf-life prolongation, ripening delay and deterioration have Deen reported. Generally, the results show that this technique is effective against deterioration and various pathogen attacks, without affecting the quality and properties of the product. Finally the actual legislation of ionizing irradiation has been identified, both in Europe and in the world.

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