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Economic Feasibility of Radiation-Pasteurizing Fresh Strawberries, Peaches, Tomatoes, Grapes, Oranges, and Grapefruit

Author

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  • Droge, John H.

Abstract

Excerpts from the Introduction: Much effort has been expended to find a method of preserving perishable food in a 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. Low-dose ionizing radiation pasteurization appears promising as a method of reducing spoilage and extending shelf life while retaining natural fresh qualities. Technical research has progressed to a point where an evaluation of the economic feasibility of this new process is needed. To develop this objective requires information on (1) trade and consumer acceptance; (2) costs and benefits of radiation processing compared to other processes currently in use; and (3) the probable effect of radiation processing on prices, supplies, and market structure of commodities considered. The opinion survey described in this report is a first step in determining the economic feasibility of pasteurizing selected fresh produce with radiation.

Suggested Citation

  • Droge, John H., 1963. "Economic Feasibility of Radiation-Pasteurizing Fresh Strawberries, Peaches, Tomatoes, Grapes, Oranges, and Grapefruit," Miscellaneous Publications 320332, United States Department of Agriculture, Economic Research Service.
    • Handle: RePEc:ags:uersmp:320332
    DOI: 10.22004/ag.econ.320332
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    1. Droge, John H., 1965. "Radiation-Pasteurizing Fresh Strawberries and other Fresh Fruit and Vegetables: Estimates of Costs and Benefits," Miscellaneous Publications 320594, United States Department of Agriculture, Economic Research Service.

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