Radiation Treatment by Accelerated Electrons to Optimize the Refrigerated Storage Technology for Plant Production
The effect of treatment by ionizing radiation (accelerated electrons) together with the modification of the composition of a gas medium through the use of polymer packaging and conditions of cooling and storage on an increase in the microbiological safety and on an increase in the shelf life of fresh plant production holding a high quality has been studied and justified. These studies have indicated that the complex technology of treatment of fruits, vegetables, and mushrooms by accelerated electrons (dose of 1–3 kGy) in combination with the modified gas medium with an increased content of СО<sub>2</sub> and a decreased content of О<sub>2</sub> at temperatures of (4 ± 2)°С inhibits processes of ripening (aging) of plant tissues, stabilizes resistance to pathogens, reduces losses by a factor of 2–5, and prolongs shelf life compared to unirradiated reference samples.