*2.1.7 Irradiation*

Ionizing radiation can be used to prevent sprouting, insect control or delay of ripening of certain fruits and vegetables [41]. Irradiation effect on horticultural crops at relatively low doses at 300gy had no significant effect on AA and DHA. Irradiation at 75 – 100gy irreversibly inhibited the sprouting of potatoes regardless of storage temperature. Losses in vitamin C were lower in potato irradiated for sprout control and subsequently stored at 15°C than in non-irradiated tubers stored at 2-4°C [42]. 'Galia' musk melons were irradiated at doses up to 1kgy as a quarantine treatment, and the treatment did not affect vitamin C content. In general, doses of 2–3 kg combined with refrigeration helped extend the shelf life of strawberries [43]. During storage, AA levels significantly increased while DHA content decreased in irradiated strawberries [40].
