Research trends with food irradiation in Japan

Journal Article · Fri Jun 01 04:00:00 EDT 1973 · Genshiryoku Kogyo, v. 19, no. 6, pp. 45-48

OSTI ID:4332119

Sato, T

Potatoes and onions are irradiated to prevent their germination for 8 months after harvest. Twenty-seven tons of potatoes were exposed to /sup 60/Co gamma irradiation at a dose rate of 7 x 10/sup 4/ R/hr. Potatoes irradiated with a dose of 7 to 15 Krads were stored for 8 months at room temperature, and were suitable market produce. Sapporo yellow onions, produced in Hokkaido and which passed the year-end for storage, were mainly studied. It was possible to prevent germination of the onions if irradiated at a dose of 3 to 10 Krads within the dormant period. Concerning rice, it was suggested that prevention of the main harmful insects of rice, such as rice weevil, Sordidus zeamais and Sordidus oryzal, was possible by sterilization and inactivation through irradiation at a dose of 15 Krads. The sterilization dose for harmful insects of wheat was 5 to 7 Krads. Theoff flavor in the wheat was recognized immediately after irradiation at a dose of 20 Krads, but after three months wheat did not show off flavor even with 50 Krads irradiation. As a result, the volume of bread was larger in irradiated bread rather than in nonirradiated bread. Vienna sausage without preservatives was irradiated in 500 Krads under the condition of being kept in cold storage at 10 deg C. Its decomposition was delayed one week. The proper dose for boiled fishpaste was determined to be 300 Krads, and its preservation period was prolonged from 7 to 10 days to 21 days by irradiation. In mandarin oranges, off flavor was caused by a dose level of 50 Krads of /sup 60/Co gamma radiation. Therefore, irradiation of mandarin oranges has to depend on electron irnadiation, but problems remain regarding the irradiation technique. In a study of the safety of irradiated food, potato irradiation was permitted by the Ministry of Health and Welfare at a dose of 15 Knads in August of 1972. Lastly, the condition of potato irradiation in the producing and consuming districts and economic problems are discussed. (JA)

• Research Organization: Japan Atomic Energy Research Inst., Takasaki
• NSA Number: NSA-29-024404
• OSTI ID: 4332119
• Journal Information: Genshiryoku Kogyo, v. 19, no. 6, pp. 45-48, Journal Name: Genshiryoku Kogyo, v. 19, no. 6, pp. 45-48; ISSN GKOGA
• Country of Publication: Japan
• Language: Japanese

Related Subjects

*INSECTS-- RADIOSTERILIZATION
*MEAT-- RADIOPRESERVATION
*ONIONS-- RADIOPRESERVATION
*ORANGES-- RADIOPRESERVATION
*POTATOES-- RADIOPRESERVATION
*RICE-- RADIOPRESERVATION
*WHEAT-- RADIOPRESERVATION
ECONOMICS
FLOUR
GAMMA RADIATION
IRRADIATION
IRRADIATION PLANTS
JAPAN
N47320* --Isotope & Radiation Source Technology--Radiation Sources--Industrial Uses
N48320 --Life Sciences--Radiation Effects on Microorganisms--Food Preservation
RADIATION DOSES
WHOLESOMENESS