VEGETABLES

X-RAY AND E-BEAM FOR PHYTOSANITARY TREATMENT TO MAXIMIZE SHELF LIFE

EVOLUTION OF IONIZING RADIATION TECHNOLOGY
Over 40 years in the world, the largest manufacturers of vegetables process their products with ionizing radiation, which eliminates pathogenic microorganisms, guarantees quality and prolongs products' shelf life.

Currently, the world has formed the industry for processing the products by ionizing radiation. In large cities, sterilization centers are located at a great distance, that's why sometimes manufacturers have to deliver their products for distances over a thousand of kilometers.

Beamcomplex has developed and manufactured industrial sterilization modules that may be used in-house.
FOOD SAFETY AND QUALITY

Irradiating food has the same benefits as when it is heated, refrigerated, frozen or treated with chemicals, but without changing the temperature or leaving residues. The technique controls spoilage and food-borne pathogenic micro-organisms or insect pests without significantly affecting taste or smell.

Source: IAEA

IONIZING RADIATION TECHNOLOGY FOR PHYTOSANITARY TREATMENT OF VEGETABLES

Electron accelerator uses high energy of X-Rays and Ebeams to destroy insect pests, their larvae, mould, fungus and other pathogens in products. Irradiation affects biologically active elements of vegetables. This inhibits growth and thus sprouting.

During the treatment process the produce can be supplied into ionizing radiation zone on a conveyor system in bulk, in bags or on pallets.
Phytosanitary treatment of potato, onion, garlic and other vegetables with radiation to destroy insect pests, nematodes, pathogens, extend the shelf life

Vegetables. Benefits of Phytosanitary Radiation Treatment

  • extended shelf life: up to 8 months
  • after treatment the storage temperature can reach 20°C with preserving the quality of products and measurably reducing the cost of storage
  • maximum preservation of product weight
  • cellular and molecular structure of product is not affected by irradiation
  • all nutrients and vitamins are retained for the entire product shelf life
  • no residual radiation in products after treatment
  • inhibition of sprouting
  • elimination of insects and their larvae
  • reducing the number of pathogenic microorganisms - rhizoctonia, phoma and wide spread phytopathogens affecting agricultural produce and causing the diseases like mycosis, phomosis, moulds, phytophthora, bacteriosis, etc.
Inhibition of potato, onion, garlic sprouting during storage, destroying insect pests, nematode, mould, fungus in food and agricultural products
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