Gamma radiation effects on fruits and vegetables

Several million dollars are lost in the United States each year as a result of post harvest diseases of crops. Claim costs to railroads alone in 1958 amounted to $11 million. This work demonstrates that it is possible to extend the shelf-life of fresh fruits and vegetables at room as well as at refrigeration temperatures by gamma radiation, by surface pasteurization, sprout inhibition, and also by retarding the ripening processes. The information presented should be useful to researchers, shippers, packers, and processors.