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.
This is a preview of subscription content, access via your institution
Access options
Subscribe to this journal
Receive 51 print issues and online access
$199.00 per year
only $3.90 per issue
Buy this article
- Purchase on Springer Link
- Instant access to full article PDF
Prices may be subject to local taxes which are calculated during checkout
Similar content being viewed by others
References
Brasch, A., and Huber, W., Science, 105, 112 (1947).
Roberts, E. A., and Proctor, B. E., Food Res., 20, 254 (1955).
Morgan, B. H., Food Eng., 27, 44 (1955).
Hannan, R. S., Scientific and Technological Problems involved in using Ionizing Radiations for the Preservation of Foods. Food Investigation, Spec. Rep., No. 61, 122 (H.M.S.O., London, 1955).
Nehemias, J. V., Brownell, L. E., and Harlin, H. A., Food Manuf., 29, 431 (1954).
Glegg, R. E., Boyle, F. G., Tuttle, L. W., Wilson, D. E., and Kertesz, Z. I., Radiat. Res., 5, 127 (1956).
Boyle, F. P., Kertesz, Z. I., Glegg, R. E., and Conner, M. A., Food Res., 22, 89 (1957).
Clark, I. D., Intern. J. App. Radiat. and Isotopes, 6, 175 (1959).
Maxie, E. C., Radiation Technology in Conjunction with Postharvest Procedures as a Means of Extending the Shelf Life of Fruits and Vegetables. Ann. Rep., Contract AT(ll-1)-34, Project Agreement No. 80.
Kertesz, Z. I., The Pectic Substances (Interscience Publishers, New York, 1951).
Kertesz, Z. I., Morgan, B. H., Tuttle, L. W., and Lavin, M., Radiat. Res., 5, 372 (1956).
Somogyi, L. P., and Romani, R. J., J. Food Sci., 29, 366 (1964).
Glegg, R. E., and Kertesz, Z. I., J. Poly. Sci., 26, 289 (1957).
Weiss, L., Intern. Rev. Cytol., 9, 187 (1960).
Blood, C. T., cited by Weiss, L., Intern. Rev. Cytol., 9, 187 (1960).
Letham, D. S., Exp. Cell Res., 27, 352 (1962).
Letham, D. S., Exp. Cell Res., 21, 353 (1960).
Goldstein, D., and Stark-Mayer, C., Anal. Chim. Acta, 19, 437 (1958).
Gardiner, K. W., Flame Photometry in Physical Methods in Chemical Analysis, edit. by Berl, W. G., 3 (Academic Press, New York, 1962).
Monthly Prog. Lett. 05768-18-L Contract AT(II-I)-1283 Irradiation Pasteurization of Foods (University of Michigan).
Brown, A. P., J. Exp. Bot., 12, 144 (1961).
Brown, A. P., J. Exp. Bot., 14, 114 (1963).
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
SHAH, J. Radiation-induced Calcium Release and its Relation to Post-irradiation Textural Changes in Fruits and Vegetables. Nature 211, 776–777 (1966). https://doi.org/10.1038/211776a0
Issue Date:
DOI: https://doi.org/10.1038/211776a0
Comments
By submitting a comment you agree to abide by our Terms and Community Guidelines. If you find something abusive or that does not comply with our terms or guidelines please flag it as inappropriate.
