Question

What is cold sterilization ? List out the irradiation requirements for onions, potatoes, garlic and shallots, along with the purpose.

Hint:

Fact: Cold sterilization keeps food fresh without heat damage or nutrient loss.

Answer 1

Cold sterilization, also known as irradiation, preserves food by using ionizing radiation (gamma rays or electron beams) to eliminate or neutralize microorganisms, insects, or parasites without significantly increasing the product's temperature. This process extends shelf life, prevents sprouting, and minimizes post-harvest losses. Cold sterilization is a safe method that maintains the nutritional value of food and leaves no harmful residues. The following are the typical irradiation dose requirements for common produce: 1. Onions: Dose: 0.03–0.12 kGy Purpose: To prevent sprouting during storage and prolong shelf life. 2. Potatoes: Dose: 0.05–0.15 kGy Purpose: To inhibit sprouting and preserve quality during storage. 3. Garlic: Dose: 0.05–0.15 kGy Purpose: To inhibit sprouting and extend the storage period. 4. Shallots: Dose: 0.03–0.12 kGy Purpose: To manage sprouting and extend shelf life. Food safety authorities have approved irradiation, which aids in reducing storage losses by eliminating the need for chemical sprout inhibitors.