The dominating carbohydrates in fruits are monosaccharides like fructose, glucose, sorbose and
mannose. In dehydrated fruits, concentration of monosaccharides is higher than in fresh fruits resulting in the
formation of sugar crystallites. In most of dried fruits, crystalline fructose, and glucose dominate and appear in
proportion near to 1:1. Irradiation of dried fruits stimulates radiation chemical processes resulting in the formation
of new chemical products and free radicals giving rise to multicomponent EPR signal which can be detected
for a long period of time. For that reason, it is used as a marker for the detection of radiation treatment of dried
fruits. It has been found that EPR spectra recorded in dried banana, pineapple, papaya, and fig samples resemble
the EPR spectrum obtained by computer addition of fructose and glucose spectra taken in proportion 1:1. The
decay of radiation induced EPR signals proceeds in dried fruits fast during the first month of observation and
becomes much slower and almost negligible after prolonged storage. However, it remains intense enough for
EPR detection even one year after processing. The radiation induced EPR signal is easily detected in dried fruits
exposed to 0.5 kGy of gamma rays. Thus, the EPR method of the detection of irradiated fruits can be used for
the control of dried fruits undergoing quarantine treatment with 200–300 Gy of ionizing radiation.
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