Radiation preservation of foods of plant origin. Part 1. Potatoes and other tuber crops
In Part 1 of a planned series of articles on preservation of foods of plant origin by gamma irradiation, the current state of research on the technological, nutritional, and biochemical aspects of sprout inhibition of potatoes and other tuber crops are reviewed. These include varietal responses, dose effects, time of irradiation, pre- and postirradiation storage, and handling requirements; postirradiation changes in carbohydrates, ascorbic acid, amino acids, and other nutrients; respiration; biochemical mechanisms involved in sprout inhibition; wound healing and microbial infection during storage; formation of wound and light-induced glycoalkaloids and identification of irradiated potatoes. The culinary and processing qualities with particular reference to darkening of boiled and processed potatoes are discussed. The prospects of irradiation on an industrial scale as an alternative to chemical sprout inhibitors or mechanical refrigeration are considered.
- Research Organization:
- Biochemistry and Food Technology Division, Bhabha Atomic Research Centre, Bombay, India
- OSTI ID:
- 6449199
- Journal Information:
- CRC Crit. Rev. Food Sci. Nutr.; (United States), Journal Name: CRC Crit. Rev. Food Sci. Nutr.; (United States) Vol. 19:4; ISSN CRFND
- Country of Publication:
- United States
- Language:
- English
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Radiation preservation of foods of plant origin. Part 2. Onions and other bulb crops
EFFECT OF $gamma$-RADIATION UPON SUSCEPTIBILITY OF POTATO TUBERS TO PHYTOPATHOGENIC MICROORGANISMS
Related Subjects
63 RADIATION, THERMAL, AND OTHER ENVIRON. POLLUTANT EFFECTS ON LIVING ORGS. AND BIOL. MAT.
ELECTROMAGNETIC RADIATION
FOOD
GAMMA RADIATION
INHIBITION
IONIZING RADIATIONS
IRRADIATION
PLANTS
POTATOES
PRESERVATION
RADIATIONS
RADIOPRESERVATION
SPROUT INHIBITION
TUBERS
VEGETABLES