**1.2 Food irradiation**

Irradiation is an excellent method of food conservation, as well as reinforces the action of other applied processes for the same purpose. Irradiation satisfies completely the objectives of giving food nutritional stability, sanitary conditions and a long shelf life (EMBRARAD, 2007).

The Brazilian law follows the international recommendations suggested by the Food and Agriculture Organization (FAO); International Atomic Energy Agency (IAEA) and Codex Alimentarium (UN). Currently all standards for the use of this technology are described in Resolution No. 21. That according to this any food can be irradiated subject to compliance with the minimum and maximum dosage applied where the minimum dose should be enough to achieve the intended purpose and the maximum must to be less than that which would compromise the functional properties and/or sensory attributes of food (Oliveira, 2011; Oliveira et. al 2011 and Modolo; Silva; Arthur, 2011).

According to the same author, food irradiation has been the subject of intense research for over forty years. International organizations such as the Food and Agriculture Organization (FAO) and World Health Organization (WHO) has been reviewed all researches about this theme and concluded that irradiated food is safe and beneficial (Ornellas; Gonçalves; Silva; Martins, 2006). Similarly, the nutritional value of irradiated foods was compared with other food processing methods, with favorable results showing that the irradiation uses are the same with common treatments or better.

Treatment of fresh fruit by irradiation is performed with the primary purpose of delaying the process of ripening and decay resulting in a significant increase in shelf life of irradiated fruit. On the existence of many studies are still needed further research on the appropriate doses and the effects of radiation on the qualities of the fruit. Therefore, the application of radiation associated with cold storage can keep the quality attributes of kiwifruit adding value to cultivate (Levite; Santos; Foes, 2008).

Investigations demonstrated that macronutrients, such as proteins and carbohydrates are relatively stable at doses of up to 10 kGy, and that micronutrients, mainly vitamins can be sensitive to any method of food conservation. The sensitivity of various types of vitamins to irradiation and other methods for food conservation is variable; vitamin C and B1 (thiamin) are the most sensitive to irradiation. In general, the process of irradiation with acceptable dose cause little chemical changes in foods, whereas the food nutritional quality is no more affected than when it is treated with other conventional methods of preservation (Villavicencio et. al., 1998; Wiendl 1997).

In the contemporary environment people have requested more time to work and less time to make a good meal so read-to-eat food became a practical way for a more balanced meal. The minimally processed foods are a reality and a perfectly viable option.

The use of minimally processed products in Brazil began in the 90s by some companies attracted by the new market trend. The success of this undertaking depends however by the use of raw materials of high quality; handled and processed with high hygienic condition. It is necessary to use appropriate packaging and temperature control in the processing; distribution and marketing since they are critical to the reduction of physiological deterioration and/or microbiological (Leite; Gêa; Arthur, 2006).

The use of radiation to control microbial contamination in ready-to-eat foods becomes perfectly satisfactory from the point of view of health ensuring food safety for consumption as the technological point of view because several studies have shown that the radiation does not interfere or interfere not significantly in the quality of some foods that was submitted of this process of conservation.

Furthermore of this kind of technology is considered "cold" and has almost no influence on sensory parameters, including the item texture.
