Storage deterioration in gamma-irradiated and unirradiated Indian potato cultivars under refrigeration and tropical temperatures

Acrylamide content in fried chips prepared from irradiated and non-irradiated stored potatoes

“…Hence inhibition of sprouting would decrease the reducing sugars on subsequent storage, and would be expected to show lower contents of acrylamide in fried products prepared there from. While the recommended storage temperature for potatoes is about 2-4°C (Smith, 1987), that recommended for irradiated potatoes is 14°C (Thomas et al, 1979). Hence the present work was undertaken to evaluate the effect of irradiation and storage temperature (14 and 4°C) on the reducing sugars and asparagine content in the potato variety Kufri chipsona-2, and to evaluate the colour and acrylamide formation in potato chips prepared from it.…”

“…Ionising radiation suppresses nucleic acid synthesis (DNA and RNA) in the meristem (bud) which prevents germination and consequently results in sprout inhibition as a function of the absorbed radiation dose (Farkas, 2006). Irradiated potatoes are recommended to be stored at a higher temperature of 14°C (Thomas, Srirangarajan, Joshi, & Janav, 1979) unlike nonirradiated ones which are to be stored at 2-4°C (Smith, 1987).…”

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

“…239 conditions (3045 "C). There are no exact estimates of the postharvest losses, however, it is believed that the deterioration of potatoes amounts to well over 10-20% in Pakistan (Khan and Muhammed 1975) and 20% in India (Thomas et al 1979). Chemical sprout inhibitors are not used in Pakistan.…”

Post-Harvest Processing of Fruits and Vegetables by Ionizing Radiation

“…It has been reported that irradiation at 0.01 kGy prevented hatching of eggs and adult emergence from infested tubers (Thomas et al, 1978). Irradiation at 0.1 kGy completely inhibited adult emergence from eggs and early larval instars.…”

“…However, long term storage at these temperatures causes excessive microbial spoilage, desiccation and shrinkage (Thomas et al, 1978).…”