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nafex - [NAFEX] Re: nafex Digest, Vol 11, Issue 27

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  • From: Rob Halgren <halgren@msu.edu>
  • To: nafex@lists.ibiblio.org
  • Subject: [NAFEX] Re: nafex Digest, Vol 11, Issue 27
  • Date: Thu, 18 Dec 2003 10:38:31 -0500



I don't think any "fresh produce" can be irradiated - that would kill
the cells, and it wouldn't keep.

I think it is all a matter of dose and time. There is a dose which would destroy bacteria and virus, and probably beat the heck out of the fruit's DNA, but not result in damage to the cells themselves. Remember, in a ripe fruit the plant's cells are no longer dividing, they have done all the work they are going to do. So if you muck up their DNA, nobody cares and the mechanisms that induce cell death in response to DNA damage probably won't be invoked.

Since bacteria continue to divide and prosper after fruit ripening, they are most susceptible to radiation damage. Hence, the right dose would kill bacteria, but might not affect fruit (vegetable) quality.

And, as everybody knows, irradiation doesn't make food radioactive... Just had to put that out there. I used to irradiate blood for transfusions... So if we can irradiate blood and have it still be useful, one presumes we can do that with other complex tissues (like green onions).

Rob (misses green onions at restaurants)


--
Robert G. Halgren, Ph.D.
Bioinformatics Specialist
GTSF - Michigan State University
http://genomics.msu.edu
(517) 353-7236 - halgren@msu.edu



  • [NAFEX] Re: nafex Digest, Vol 11, Issue 27, Rob Halgren, 12/18/2003

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