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<p>Food irradiation has emerged as a viable non-thermal postharvest technology aimed at improving microbial safety and shelf life of fresh produce. This review explores how low-dose ionizing irradiation (&lt; 1 kGy) affects antioxidant systems in fruits and vegetables. It focuses on both non-enzymatic antioxidants such as vitamin C, vitamin E, and phenolic compounds, and enzymatic antioxidants including phenylalanine ammonia-lyase (PAL), catalase (CAT), and superoxide dismutase (SOD). While high-dose irradiation can degrade sensitive nutrients, low doses often preserve or enhance antioxidant capacity through increased extractability and biosynthetic activation. The impact of environmental factors such as oxygen, packaging, and storage conditions on antioxidant retention is also reviewed. This study presents a mechanistic understanding of antioxidant modulation through irradiation, offering strategies for improving the nutritional quality of postharvest fruits and vegetables.</p>

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Effect of low-dose food irradiation on antioxidant systems in postharvest fruits and vegetables

  • 期刊论文

  • 发表日期：

    2025年12月7日

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  • Hyun Jung Kim,
  • Jose de Jesus Ornelas-Paz,
  • Anuradha Prakash

摘要

Food irradiation has emerged as a viable non-thermal postharvest technology aimed at improving microbial safety and shelf life of fresh produce. This review explores how low-dose ionizing irradiation (< 1 kGy) affects antioxidant systems in fruits and vegetables. It focuses on both non-enzymatic antioxidants such as vitamin C, vitamin E, and phenolic compounds, and enzymatic antioxidants including phenylalanine ammonia-lyase (PAL), catalase (CAT), and superoxide dismutase (SOD). While high-dose irradiation can degrade sensitive nutrients, low doses often preserve or enhance antioxidant capacity through increased extractability and biosynthetic activation. The impact of environmental factors such as oxygen, packaging, and storage conditions on antioxidant retention is also reviewed. This study presents a mechanistic understanding of antioxidant modulation through irradiation, offering strategies for improving the nutritional quality of postharvest fruits and vegetables.