date:Apr 17, 2013
nd beta-carotene) in tomatoes and capsicums are within the range of the vitamin losses that normally occur during the storage or processing of non-irradiated fruit.
Any potential effects of irradiation on vitamin levels are smaller than effects associated with other food handling or processing steps, such as cooking, drying, freezing, storage time and ripeness.
Estimated mean dietary intakes of the irradiation-sensitive vitamins A and C following irradiation remain above Estimated Average Requ