POTATO PHYTOSANITARY TREATMENT

POTATO IRRADIATION TO SAVE MAXIMUM CROPS
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 microorganisms or insect pests without significantly affecting taste or smell.

Source: IAEA

TECHNOLOGY OF POTATO IRRADIATION WITH ACCELERATED ELECTRONS (E-beam)
The electron accelerator generates and accelerates charged particles (electrons) with high energy, which, penetrating the potato to a depth of up to 5 mm, affects the meristematic tissues of the potato eyes. A high degree of ionization disrupts the possibility of cell division in the eyes, thereby preventing their germination. The energy of accelerated electrons does not affect the composition of potato microelements, and as a result the organoleptic properties do not change.
Phytosanitary treatment of potato, onion, garlic and other vegetables with radiation to destroy insect pests, nematodes, pathogens, extend shelf life

BENEFITS OF POTATO TREATMENT WITH ACCELERATED ELECTRONS

  1. Potato growth and germination in storage is completely suppressed.
  2. Storage temperature is up to 20 °C within a period of up to 6-8 months.
  3. Significant reduction in energy costs for cooling in warehouses.
  4. During storage for up to 8 months, weight loss averages up to 5%, depending on the potato variety.
  5. All pathogens, insect pests and their larvae such as nematode are destroyed.
  6. The organoleptic composition of microelements in potatoes is preserved.
  7. The output of starch increases.
  8. No need to use any chemicals for processing potatoes.
  9. Garuanteed compliance with phytosanitary control in export countries.
  10. No residual radiation in potatoes after treatment as potatoes are treated with accelerated electrons with energies up to 1 MeV.
  11. Environmentally friendly processing method (only electricity is used).
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