Anuradha Prakash is Professor and Director of the Food Science Program at Chapman University. She serves as Science Advisor to the FDA office (Pacific Southwest Food and Feed lab) and is a Fellow of the Food Systems Leadership Institute.
Anuradha teaches Food Processing and Food Product Development. Her research program focuses on using irradiation to enhance the safety and shelf-life of fresh-cut fruits and vegetables and ready-to-eat meals. At present, she is evaluating the effect of irradiation on the quality of fruit treated by irradiation for insect disinfestation with the goal of eliminating global trade barriers by reducing the threat posed by invasive pests.
“Effect of phytosanitary irradiation of fresh fruit and vegetable quality”
The use of irradiation to mitigate insect pests on fruit and vegetables continues to increase worldwide. At the low doses, (<= 400 Gy), used for phytosanitary purposes, the effect on quality can be negligible. Still, since the fresh fruit and vegetables continue to be metabolically active, the impact is highly dependent upon the type of fruit being treated, whether it is climacteric or not, how it is transported and how long it is stored following treatment. In this presentation I will provide an overview of these impacts, and the latest research on produce quality.