Produce Degradation Pathways and Prevention

Nutrient Loss 257

In summary, additive use should be determined on the basis of necessity and
value for product enhancement. It is imperative to note that the use of additives
might not always be beneficial.

8.10.7 RADURIZATION

Radurization is a processing treatment of fruits and vegetables that involves exposure
of the produce to low levels of ionizing radiation ranging from 0.75 to 2.5 kGy to
delay the onset of spoilage by reducing the population of microorganisms (IFT,
1983; Pauli and Tarantino, 1995). Radiation sources approved for use in foods are
gamma rays (produced by the radioisotopes cobalt-60 or cesium-137), x-rays (with
a maximum energy of 5 million electron volts, MeV), and electrons (with a maximum
energy of 10 MeV). The low dose (< 1 kGy) of radiation energy applied to fruits
and vegetables is adequate to eliminate most microorganisms, except for some
viruses (Crawford and Ruff, 1996; IFT, 1983). Medium doses (1 to 10 kGy) of

TABLE 8.5
Various Additives Used in Fruit and Vegetable Processing

Additive/Category Use

Colorants
Amaranth

Erythrosine

Allura red AC
Green S
Plain caramel
Carotenoids

Used in fruits and fruit flavored fillings; banned in some countries,

including U.S.

Red color used in cherries and canned fruits; banned in some countries,

including the U.S.

Used in fruit-flavored fillings; banned in some countries

Used in canned peas; banned in some countries, including U.S.

Used in fruits and pickles

Used in fruits and vegetables

Preservatives
Sorbic acid, calcium,
potassium, sodium sorbate
Sulfur dioxide
Sodium sulfite, metabisulfite,
hydrogen sulfite, potassium
hydrogen sulfite
Biphenyl (diphenyl)
Orthophenyl phenol,
sodium orthophenyl phenol

Thiabendazole
Acetic acid, sodium, calcium
acetate, sodium diacetate
Lactic acid
Fumaric acid

Used in varieties of fruits and vegetables; no adverse effect known

Used in raw fruits and vegetables; banned in the U.S.

Used in fresh oranges and juices as a disinfectant; banned in the U.S.

Used in citrus fruits

Used in fruits and vegetables, especially pears, peaches, plums, prunes,

carrots, sweet potatoes, citrus fruits, pineapples, tomatoes, peppers,

cherries, and nectarines

Used in citrus fruits, apples, pears, potatoes, bananas, and mushrooms

Used in pickles and chutneys

Used in fermented fruits and soft drinks

Used as antioxidant in fruits and vegetables, soft drinks