Identification of irradiated pepper with the level of hydrogen gas as a probe

Journal Article · Fri Dec 01 00:00:00 EST 1989 · Radiation Research; (USA)

DOI:https://doi.org/10.2307/3577805· OSTI ID:5032514

Dohmaru, T; Furuta, M; Katayama, T; Toratani, H; Takeda, A ^[1]

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1. Osaka Prefectural Radiation Research Institute (Japan)

A novel method to detect whether or not a particular pepper has been irradiated has been developed which is based on the fact that H2 is formed in organic substances irradiated with ionizing radiation. Following gamma irradiation, black and white peppers were ground to powder in a gastight ceramic mill. By gas-chromatographic analysis of the gas in the mill, we observed that H2 had been released from the irradiated pepper grains. Curves plotting the H2 content vs storage time at storage temperatures of 7, 22, and 30 degrees C showed that the higher the temperatures, the smaller the H2 content, and that identification of irradiated pepper was possible for 2-4 months after 10 kGy irradiation.

• OSTI ID: 5032514
• Journal Information: Radiation Research; (USA), Vol. 120:3; ISSN 0033-7587
• Country of Publication: United States
• Language: English

Related Subjects

60 APPLIED LIFE SCIENCES
PEPPERS
RADIOPRESERVATION
FOOD
GAMMA RADIATION
GAS CHROMATOGRAPHY
HYDROGEN
CHROMATOGRAPHY
ELECTROMAGNETIC RADIATION
ELEMENTS
IONIZING RADIATIONS
IRRADIATION
NONMETALS
PLANTS
PRESERVATION
RADIATIONS
SEPARATION PROCESSES
VEGETABLES
553004* - Agriculture & Food Technology- Food Protection & Preservation- (1987-)