Semi-Commercial Trials on Radiation Preservation of Potatoes Under Tropical Conditions

Abstract

Four potato varieties-Cardinal, Desiree, Multa and Patrones were tested by irradiating at 0.10 kGy and subsequent storage for 2 months at 20°C and ambient conditions (30-45°C). nte results revealed that rotting during 2 months was markedly more in potatoes stored at ambient temperatures (60-85W) than at 20°C (3-5%) depending on the variety. l?te weight loss ranged 12-4096 at ambient conditions and 4-11% at 20°C. Influence of storage temperatures on reducing sugars, ascorbic acid and sensory scores was variable. Radiation treatment inhibited sprouting, slightly increased the rot and ascorbic acid losses, decreased weight loss and improved the sensory quality of potato chips. In a subsequent semi-commercial trial involving 8 tons of Cardinal and Patrones potatoes carried out at 20°C there was higher rot (20-452) and weight loss (28-51 %) in unirradiated than in irradiated samples having rot 1740% and weight loss 20-30% during 6 months storage. Effect of radiation and storage was severe on ascorbic acid but negligible on sugars. Sensory quality was improved as a result of radiation treatment. l?te data on transportation trial showed higher losses in using jute-bags and truck than wooden crates and railway train. l%e cost economics for food irradiation based on a source strength of 100 kCi was Rs.60.0 ($4.0) per ton.

Evaluation of Tissue Culture and Growth Assays to Identify Irradiated from Non-Irradiated Vegetables

“…Most of the aforementioned methods were used to detect irradiated foods when doses over 1000 Gray (Gy; Gy = 100 rads) are used. However, in order to prevent sprouting during storage, most vegetables commonly are irradiated with doses below 150 Gy (Khan, 1992;Sattar, 1996).…”