Question

In the irradiation method of food protection, which of the following changes are seen in food:
1. Microbes, fungus and insects are destroyed.
2. Ripening period of fruit increases.
3. The sprouting process becomes slow.

A. 1 and 2
B. 2 and 3
C. Only 2
D. 1,2 and 3

Answer 1

In the irradiation method the pathogens and other microorganisms are removed from the food by the application of radiation onto the fruits. The water borne diseases are prevented by irradiation only and it does not remove any nutritional quality from the fruit.

Complete answer:
If we discuss the technique of irradiation, then in this the fruits and food products are exposed to a certain level of radiation which acts upon the bacteria, fungus or any other microbe present on the surface of the food product. Therefore, after the process there will be no microorganism present on the surface of our food and thus removing the chances of having any bacterial, fungal or any type of disease.
Along with killing microorganisms, the radiation also alters the other processes of the fruit or food. It may alter the metabolic process and development of the food product. These may include that the fruit may not grow or ripe further and go into an arrest stage where no further ripening will occur or if it occurs it will occur at a small pace.
As the ripening of fruit is already slowed down by radiation, then eventually the sprouting or the food products will also be affected and it may not occur due to the effects of the radiation and stoppage of the development process.
So, according to the discussion made and the options given we can say that all the three conditions can be seen inside the food products.

So, the correct answer will be the Option D.

Note:
If the plants are exposed to radiation for a longer period of time and intensity of radiation is higher then it may result in mutation and the whole genetic makeup of the plant may change. Excess use of radiation is also not good for plants as well as humans.