EXTENSION OF STORAGE LIVES OF POTATOES AND ONIONS BY COBALT-60 $gamma$-RAYS

Journal Article · Tue Oct 01 00:00:00 EDT 1963 · Intern. J. Appl. Radiation Isotopes

DOI:https://doi.org/10.1016/0020-708X(63)90030-9· OSTI ID:4156232

Lewis, N F; Mathur, P B

Phulwa potatoes and Red Globe onions were irradiated with 6 krad of Co/ sup 60/ gamma rays at the rate of 3 krad/min and stored with controls at two temperatures, viz. room temperature (21-35 deg C; R.H., 57-90 per cent) and cold storage (11-12 deg C; R.H., 85--90 per cent). The dose employed was sufficient to prevent the sprouting of potatoes and onions at both the temperatures. Decay started earlier in the irradiated potatoes as compared to the controls at room temperature. However, there was no decay in control or irradiated potatoes in cold storage. It appears that irradiation does not destroy part of the reduced ascorbic acid but changes it to the dehydro form which is re-converted to the reduced form on boiling the potatoes. There were no adverse effects on color, texture, taste or flavor in boiled irradiated potatoes after 10 months of cold storage. There was no difference in the extent of waste due to disease between the control and irradiated onions at room temperature. In cold storage, however, no decay occurred in either of the two lots of onions. There was no reduction in the reduced ascorbic acid content of onions after irradiation. Raw irradiated onions were slightly sweeter and less pungent after eight months of cold storage, there being no adverse effects on color and texture. (auth)

• Research Organization: Atomic Energy Establishment, Trombay, India
• NSA Number: NSA-18-002112
• OSTI ID: 4156232
• Journal Information: Intern. J. Appl. Radiation Isotopes, Vol. Vol: 14; Other Information: Orig. Receipt Date: 31-DEC-64
• Country of Publication: Country unknown/Code not available
• Language: English

Related Subjects

ISOTOPE TECHNOLOGY
BARRIERS
BOILING
COBALT 60
COLOR
CONTAMINATION
CONTROL
FLUORESCENCE
FOOD
FRUIT
GAMMA SOURCES
IRRADIATION
LOW TEMPERATURE
ODOR
ONIONS
PACKAGING
PERSONNEL
PLANT CELLS
POLYMERS
POTATOES
PRESERVATION
RADIATION DOSES
RADIATION EFFECTS
RADIATION INJURIES
RADIATION PROTECTION
RADIOACTIVITY
REMOTE HANDLING
SEEDS
SENSITIVITY
SPROUTING
STORAGE
TEMPERATURE
TISSUES
TRACER TECHNIQUES
TRANSPORT
VEGETABLES
VITAMIN C
VITAMINS