Food items, from fruits to ready-to-eat vegetables, undergo gamma radiation treatment. The process eliminates pathogens, extends freshness, and inhibits sprouting.
By adjusting the radiation dose, scientists strike a balance between safety and preservation.
Optimized Combinatorial Approach:
For minimally processed onions, an integrated approach was devised:
Gamma radiation treatment (D_min 60 Gy)
Minimal processing (de-skinning and scooping)
Packaging in polypropylene (PP) film
Storage at low temperature (4–6 °C, RH 65–70%)
Result: Onions retained quality for up to 30 days, with minimal moisture loss and excellent overall acceptability.
Microbial Safety and Nutritional Integrity:
Microbiological analyses confirmed the absence of Salmonella spp., ensuring microbial safety.
Nutritional profiling (carbohydrates, protein, fat, energy, ash) showed no significant changes due to processing or storage.
Applications Beyond Onions
Gamma radiation isn’t limited to onions:

Fruits: Evidence supports its use for fungal and microbial disinfection, deparasitization, and delayed ripening, leading to extended shelf life without compromising quality.
Dairy-like Products: Aerobic storage for >100 days (at various doses) without significant changes in properties.