ECONOMIC FEASIBILITY OF RADIATION-PASTEURIZING 
FRESH STRAWBERRIES, PEACHES, TOMATOES, GRAPES, 
ORANGES, AND GRAPEFRUIT 
By John H. Droge, agricultural economist 
Marketing Economics Division 
Economic Research Service 
INTRODUCTION 
Much effort has been expended to find a method of preserving perishable food ina 
condition closely approximating its natural fresh qualities. Several processes including 
canning, freezing, drying, and freeze-drying have been developed but all involve some 
changes in the physical characteristics of fresh perishable foods. 
Two commonly recognized and closely related problems in handling and marketing 
fresh produce are (1) high spoilage losses, and (2) short shelf life. Annual average after- 
harvest spoilage losses expressed as a percent of retail value during 1957-61 were esti- 
mated for five commodities as follows:+ 
Marketing spoilage loss as 
percent of retail value 
Commodity 
Percent 
DiLMAWDE TIC Sisienelere ce o.cle) sieisreiele evens alLayA(0) 
IPEA CHE Siaeretereictelsietels| eistelere slersie)e cre 9.0 
LOMETOES 5 DUI K sisis ais see ewe wise 2's 16.0 
GAPE Seretoteteleveretetedelelstelerevercielel evoke le 10.9 
OPS IG Os letevevat el er stcistelaret ste sc etstelsterets 1.6 
*Estimated losses due to: (1) total spoilage requiring items 
to be discarded, and (2) partial spoilage requiring reduction 
in retail prices. 
Low-dose ionizing radiation pasteurization appears promising as a method of reduc- 
ing spoilage and extending shelf life while retaining natural fresh qualities. Intensive re- 
search indicates that the radiation process produces a partially sterilized product with 
superior keeping qualities if protected from reinfestation with spoilage-causing organisms. 
Wholesomeness research sponsored by the U.S. Army Quartermaster Research and 
Engineering Command has shown that irradiated food is safe for human consumption. * 
Additional research has shown that low-dose radiation pasteurization has very little, if 
any, effect on vitamins, pigments, pectins, collulose, and starch in perishable foods. 
1 Unpublished estimates of the Market Quality Research Division, Agricultural Marketing Service, U.S. Department of 
Agriculture. 
2 Further proof of the safety of the process was indicated in February 1963, when the Food and Drug Administration cleared 
tadiation-sterilized bacon in its first irradiated-food petition. Under the Food, Drug, and Cosmetic Act, it is necessary to submit 
a food additive petition for any use of radiation in either sterilization or pasteurization of foods if such use is not covered by 
specific regulations. 
Radiation preservation of perishable food is considered by food technologists in terms of two dose levels corresponding 
with long-term and short-term storage capabilities: 
1. A high-dose sterilizing level, greater than 1 million rads and usually in the range of 2.0 to 4.5 million rads, provides 
a capability for long-term storage without refrigeration, and 
2. A low-dose pasteurizing level, 1 million rads or less (usually around 200, 000 rads for fresh fruit), provides a capa- 
bility for extending short-term storage under refrigeration. 
