| dc.description.abstract | Irridation is an alternative preservation method which can be utilized to extend the shelf life ofagricultural products by eliminating number of insects, and decreasing microbial growth effectively. Irridation at low dose can inhibit some physiological and biochemical changes of certain fruits, resulting in a delay of the ripening stage, and of their senescence. However, irridation of fresh fruit at pasteurization dose might create an adverse effect on the fruit texture by loosing their tissue integrity. | |
