RESEARCH INTO THE INFLUENCE OF IONIZING RADIATION ON STORAGE OF VEGETABLES
The effect of ionizing radiation on the organoleptic properties and shelf life of some vegetables (potatoes, onions, carrots and beets, tomatoes and sweet peppers) has been studied. Samples of vegetables were packed in special polymer dishes, and for the purpose of dosimetry, 3 ampoules containing 5 ml of purified benzene were placed next to the samples in each dish. Also, vegetable samples and ampoules were irradiated with doses of 0.5 kGy, 1.0 kGy, 3.0 kGy and 5.0 kGy of ionizing gamma radiation from 60Co sources of the sterilization installation on May 19, 2021. The surface and organoleptic properties of irradiated samples of vegetables placed in a dry, ventilated room, were periodically explored. After a while, deterioration of the organoleptic properties of some samples was recorded, and these samples with spoiled consumer properties were selected and removed from the room. The quantity of potatoes and onions with spoiled consumer properties from May 18, 2021 to August 15, 2021 among unirradiated samples and irradiated with absorbed doses of 3.0 and 5.0 kGy was approximately 30 - 40%. However, in contrast to the irradiated samples, a gradual germination of non - irradiated, unspoiled samples of potatoes and onion (kept under the same conditions as the irradiated samples) was observed in the reviewed period. Until August 15, 2021, no changes in the appearance and organoleptic properties of potato and onion samples irradiated with doses of 0.5 and 1.0 kGy were detected. It found that to prevent germination and to increase the shelf life of potatoes and onions, their irradiation with doses of 0.5 and 1.0 kGy was required; for a 2-3 fold rise in the shelf life of other types of vegetables, irradiation with absorbed doses of no more than 0.5 kGy is required.