Irradiation as an Alternative Method for Post-harvest Disease Management: An Overview

Considering the high economic worldwide loss due to the post-harvest decay of fruit and vegetables, and the frequent development of pathogen isolates that are resistant to synthetic fungicides, there is a need to develop more eco-friendly alternatives for controlling post-harvest diseases. Irradiation (Gamma and UV-C) is one such physical method which is promising, but when used separately is not as effective as fungicides. Therefore, to improve its effectiveness and persistence, irradiation method can be combined with other complementary control measures such as sodium carbonate, heat treatment, chemicals, cold storage and bio-control agents as apart of integrated disease management strategies. Low doses of UV radiation, particularly UV-C have proven to be effective in delaying ripening and senescence, diminishing decay and even in increasing the content of beneficial compounds owing to its germicidal properties. It mainly inactivates microorganisms, especially pathogens by creating damage in the genetic material (DNA) of the cell. These methods can be efficiently used to delay the ripening of fruits, to inhibit germination, improve nutritional quality, minimize insect infestation and deactivate viruses. Short shelf life of mushroom can be extended by inhibiting cap opening and browning, stalk elongation, reducing the level of microbial contamination and finally by increasing the concentration of vitamin D₂ significantly, without causing any adverse effect on its taste. This review deals with the information of maximum benefit which can be achieved from irradiation technology, and when combined with other chemical and physical methods with integrated strategy will provide synergistic effects for post-harvest disease control.

Reduction of post-harvest loss is a critical component in ensuring global food security

Irradiation technology stands effective and as a safer alternate to synthetic fungicides