M. K. Yadav
Maharana Pratap University of Agriculture and Technology, India
M. K. Yadav has completed his graduation from Maharana Pratap University of Agriculture & Technology, Udaipur (Rajasthan) India and Ph. D at the age of 33 years from Navsari Agricultural University, Navsari (Gujarat) India. He has served at various capacities in various organization and presently horticulturist at Mechanized Agriculture Farm, MPUAT campus Kota, Rajasthan. He has published more than 15 research papers & 100’s of popular and proceeding articles in reputed journals/magazines and serving as an editorial board member of repute in various national and International societies. And participated in more than 35 national & International seminar/symposia and presented papers there off. Also visited Rome, Republican of Dominica and Nepal.
For overcome the effect of chemicals radiation processing of horticultural foods and commodities can be undertaken both for export and domestic markets. The technology can be used to overcome climactic barriers of fruits and vegetables as well as for cut-flowers, hygienization and shelf life extension of horticultural products. The most widely used source of ionizing energy is the radioisotope cobalt 60. High energy electrons and X-ray generated machines using electricity are also used for food irradiation. Cobalt 60 is produced in a nuclear reactor by pure cobalt- 59 metal and is not a nuclear waste product generated in nuclear power reactors. Internationally, accepted basic safety standers and strictly regulated control procedures in the production, transport and use of radioisotopes and operation of food irradiation operating person. India has one of the world’s largest domestic markets and distributed throughout the length and breadth of the country. For domestic consumption radiation processing can be used to facilitate storage, movement and distribution of horticultural commodities from production centers to consumption centers and to prevent post harvest losses during these operations. Thus the producer, processor and consumer can all benefit from this technique in terms of improved storage, hygien and retention of quality.