Question

In the irradiation method of food protection, which of the following changes are seen in food:

(1) Microbes, fungus, and insects are destroyed.
(2) Ripening period of fruit increases
(3) The sprouting process becomes slow down.

• A. 1 and 2
• B. 2 nad 3
• C. only 2
• D. 1, 2 and 3

Answer 1

The correct option is D 1, 2 and 3

• Food irradiation is a technology that uses radiation to control food spoilage by destroying foodborne pathogens.

• Advantages of food irradiation:
• Food irradiation reduces or gets rid of pathogens,
• Irradiation preserves the nutritional value of the food.
• It slows down the aging of foods such as fruits and vegetables. Irradiating dry foods like spices and grains allows them to be stored for a long time. It also allows the shipping of grains and spices over long distances.
• Food irradiation does not make food radioactive.
• At the lowest irradiation doses, certain physiological functions associated with sprouting in tubers such as white potatoes and in bulbs such as onions will be disrupted; these foods will not spoil during storage for as long as 1 year because of sprouting.

So the answer is '1, 2 and 3'.