Radiation preservation of foods of plant origin. Part 1. Potatoes and other tuber crops

Journal Article · Sun Jan 01 00:00:00 EST 1984 · CRC Crit. Rev. Food Sci. Nutr.; (United States)

DOI:https://doi.org/10.1080/10408398409527380· OSTI ID:6449199

Thomas, P

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), Vol. 19:4
• Country of Publication: United States
• Language: English

Related Subjects

63 RADIATION, THERMAL, AND OTHER ENVIRON. POLLUTANT EFFECTS ON LIVING ORGS. AND BIOL. MAT.
FOOD
RADIOPRESERVATION
POTATOES
GAMMA RADIATION
SPROUT INHIBITION
TUBERS
ELECTROMAGNETIC RADIATION
INHIBITION
IONIZING RADIATIONS
IRRADIATION
PLANTS
PRESERVATION
RADIATIONS
VEGETABLES
560132* - Radiation Effects on Microorganisms- Food Preservation- (-1987)