الفهرس Only 14 pages are availabe for public view
 |  | from | 353 |  |  |
| | | from | 353 | | |
Abstract
In several countries, there has been an increase in the use of radiation for food processing thus improving the quality and sanitary conditions, inhibiting pathogenic microorganisms, delaying the natural aging process and so extending shelf life of fruits. The need to develop analytical methods to detect these irradiated products is also increasing. The present investigation aims to use the recommended methods to identify the Egyptian irradiated fruits even at low doses and during long storage for fruits, in addition to improving the efficiency of these methods. Electron spin resonance (ESR) was used. It was found that many factors affect the efficiency of ESR detection like irradiation dose, fruit species etc. However, in the present work we introduced solutions for these obstacles to improve ESR detection of different fruits by following some strategies as: selecting suitable parts (hard parts) and cutting sample with suitable tool avoiding grinding. Furthermore, to overcome problems of low irradiation dose and long storage period, ethanol treatment (95%) and re - irradiation with low dose (3 x 10 - 5 kGy) were tested to activate faded signals. Both of the treatments caused an increase in ESR intensity; Re-irradiation technique has a stronger effect on activation of fading signal