EFFECT OF GAMMA RADIATION ON THE CHANGES OF BIOCHEMICAL, MORPHOLOGICIAL AND TECHNOLOGICAL CHARACTERISTICS FOR POTATO TUBERS DURING STORAGE | ||||
| Journal of Agricultural Economics and Social Sciences | ||||
| Article 9, Volume 28, Issue 8, August 2003, Page 6191-6206 PDF (14.47 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jaess.2003.245063 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Ashga E. Nassef,1; Amal N. EI-Korayf2 | ||||
| 1National Center for Radiation Res. and Tech., (NCRRT) P. O. Box 29 Nasr City, Cairo, Egypt | ||||
| 2College of Home Economic and Art Education Riyadh, Klngdo of Saudi Arabia | ||||
| Abstract | ||||
| The Investigation aimed to study the influence on gamma irradiation of postharvest potato tubers for extending their shelf-life for more than six months. TWo cultivars wers used i.e. Diamont and Spunta CIIS., In this Investigation. using ~ different doses of gamma irradiation Le. 50 and 150 Gry, in addition to a control (un irradiated tubers). Thus, 18 treatments were carried ou1 with their replications r measuring physical, physiological snd microbiological characters. Percentage of sprouts rot tubers, total count of bacteria. yeast and fungi counts were determined. Moreover, chemical constituents were determined, Including moisture. ry matter percentage, total soluble sugars, ascorbic add (vitamin C), amino acids ahd nucleic acids (RNA and DNA) content. INTRODUCTION Food treatment with gamma radiation is considered one of t e physicat means for food preservation to face the problem of preserved huma.n feeds, according to FAO (1994). The aim of this investigation was to study the influence of post harvest potato tubers by gamma irradiation for extending the shelf-life of tubers for more than six months. Radwan ru ru. (1996) found that irradiation at 6 to 10 k rad decreased water loss in potato tubers. Kolb and Stephan (1997), reported that a dose of 10 k rad proved to be effective for sprout inhibition. In this stUdy potato samples (Diamont and Spunta cvs.) were irradiated with 0,50 and 150 G,y and stored in normal condition. then data were recorded every two week~ biweek~y. Percentage of sprouts. rot tuber! and total count of bacteria. yeast and fungi were reported. Manday and Seetharan (1 990) and Beukema and Van der Zaa~ (1990). found that irradiation dosage wilhin the range of 12·15 K rad fO~ potato tubers resulted in a Significant reduction due to sprouting, rotting moisture loss and microflora growth three tested varieties after a storag period of 9 months. Moreover. chemical constituents were taken inc Iud in rnotsture, dry matter percentage, total soluble sugars, ascorbic acid (vitamin C), amino acids and nucleic acids (RNA and DNA) contents. Moreover, tubers (chips) fried were evaluated. All data were SUbjected to various methods of statistical analysts. | ||||
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