Crop radiation: the final solution?
Radiation,
the latest mantra in agriculture technology might wipe away those
post harvest blues. Dr Arun Sharma details its plus points
India,
despite being the largest producer of foodgrains, fruits, vegetables
and seafood has registered poor growth in export of these commodities
mainly due to inefficient post-harvest handling, storage, packaging
and distribution practices and radiation technology seems to be the
only effective solution. Though our country has the necessary expertise
with the department of Atomic Energy to build and operate radiation-processing
plants, bold initiatives are required by the users and government
regulatory agencies to implement it. Over the years chemicals have
been used for improving post-harvest shelf-life and quality of agricultural
produce. However, it has been scientifically established that these
chemical fumigants have several disadvantages including risk to human
health and environment. Processing of agricultural commodities with
ionising radiations offers attractive alternatives to existing methods.
Radiation can also be used for preventing losses during storage of
tubers, bulbs and rhizomes, disinfestating stored grains, extension
of shelf life of fruits, vegetables, meat and seafood. Ionising radiations
are equally useful for elimination of pathogens and parasites on raw
commodities and to overcome quality and quarantine barriers in international
trade.
APPLICATION OF IONIZING RADIATIONS
Radiation processing involves controlled
application of the energy of ionizing radiations such as gamma rays,
X-rays and accelerated electrons to food and agricultural commodities
for achieving one of the desired objectives. This technology holds
considerable promise since it has an edge over conventional methods
and could be applied judiciously. The process not only helps in keeping
chemical burden on the commodities low but also increases packaging
possibilities, specially due to the cold nature of the process and
high penetrating power of ionizing radiations. Ionising radiations
are part of the electromagnetic spectrum with relatively short wavelengths
and high energy. These radiations can eject electrons from an atom
of a molecule in food to form electrically charged species known as
ion. The ejected electrons cause further ionizations. Due to short
wave length and high energy associated with ionizing radiations, they
are highly penetrating and effective. Therefore, unlike other methods,
foods for radiation processing can be pre-packed and treated to get
the desired effect. Most effects of ionizing radiations on the living
cell are brought on by direct and indirect effects on DNA molecule(s)
and other cell components. In indirect effect the presence of water
and oxygen in
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