Use of irradiation in postharvest disease management: problems and solutions

Abstract

Purpose of review: The elevated incidence of disease is a postharvest problem in fruits during storage, transport and commercialisation. This article reviews the effects of gamma and UV-C radiations on the control of postharvest diseases on a wide variety of fruits, as well as the possibility that these treatments promote physical-chemical changes during the postharvest phase. Findings: Gamma and UV-C irradiations are physical treatments that can be used for the control of postharvest diseases. Irradiation has been used to delay ripening-associated processes and control pathogens and insects, and different types of radiation have been tested for fruits. The primary mode of action of many physical treatments is disinfection of the commodity. Thus, fungal spores and mycelial infections on and in the outer cell layers of fruits or vegetables are removed or destroyed. However, physical stress can lead to induced resistance against future infection in some species. Directions for future research: The data accumulated so far indicate that UV-C and ionising energy has some potential applications for fresh fruits. These applications have real potential amongst physical methods for controlling postharvest diseases and can also extend the postharvest life of fruits by delaying ripening. Besides economic and logistic factors, and opposition based on psychological discernment problems due to lack of public knowledge on wholesomeness of irradiated food, physical-chemical changes frequently constitute a dose limitation. Proper information about the safety and benefits of irradiated foods could increase the level of understanding and acceptance of irradiated products by consumers.