PHYTOSANITARY TREATMENT OF potatoes, onions and garlic USING IONIZING RADIATION

Unprocessed vegetables pose several challenges, including the risk of contamination and unwanted sprouting. Sprouted potatoes can be hazardous due to their elevated solanine levels, while sprouted onions and garlic undergo changes in taste. Consuming vegetables contaminated with insect pests and their larvae, parasites (e.g. Nematodes), pathogenic bacteria (e.g. Salmonella, E. coli, and Listeria), and mycotoxins can lead to foodborne illnesses, severe infections, and other complications.


These challenges can be effectively tackled through appropriate treatment methods. Ionizing radiation has proven to be a reliable technique for inhibiting sprouting and ensuring microbial and insect safety without compromising the quality of the vegetables.

BEAMCOMPLEX EQUIPMENT FOR POTATO, ONION AND GARLIC IRRADIATION
Beamcomplex manufactures complexes with electron accelerators and other special equipment for phytosanitary treatment of vegetables with ionizing radiation (E-beam and X-Ray).
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Phytosanitary treatment of potato, onion, garlic and other vegetables with radiation to destroy insect pests, nematodes, pathogens, extend the shelf life

IONIZING RADIATION TECHNOLOGY FOR POTATO, ONION AND GARLIC TREATMENT

Ionizing radiation (E-beam/X-Ray) generated by electron accelerators is used for phytosanitary treatment of food products.

To inhibit the sprouting of potatoes, their surface is treated with E-beam. A high degree of ionization disrupts the ability of cells to divide in the buds, thereby preventing their germination. The sprouting of onions and garlic is inhibited with

X-rays.

In order to reduce/destroy pathogens and parasites to the required limits, potatoes, onions and garlic may be treated with both E-beam and X-Ray causing breaks in DNA of vegetables. Ionizing radiaiton does not affect the composition of vegetables' microelements.

BENEFITS OF POTATO, ONION AND GARLIC IRRADIATION USING COMPLEXES WITH ELECTRON ACCELERATORS

All pathogens, insect pests, their larvae as well as parasites, such as nematode, are destroyed.
Potato, onion and garlic growth and germination in storage are completely suppressed.
Storage temperature is up to 20°C within a period of up to 6-8 months.
During storage for up to 8 months, weight loss averages up to 5%, depending on the potato variety.
The organoleptic properties of microelements after treatment are preserved.
No residual radiation in products after treatment.
BUSINESS BENEFITS FOR POTATO, ONION AND GARLIC PRODUCERS
No need for cooling vegetables in warehouses, which reduces energy costs.
The output of potato starch increases.
No need to use any chemicals for processing potatoes, onions or garlic.
Guaranteed compliance with phytosanitary control in export countries.
Environmentally friendly processing method (only electricity is used).
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