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首页> 美国政府科技报告 >Irradiation of Potatoes - after Cooking Darkening - Fusarium Susceptibility During Storage. Part of a Coordinated Programme on the Shelf-Life Extension of Irradiated Fruits and Vegetables. Final Report for the Period 1 November 1973 - 30 April 1977
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Irradiation of Potatoes - after Cooking Darkening - Fusarium Susceptibility During Storage. Part of a Coordinated Programme on the Shelf-Life Extension of Irradiated Fruits and Vegetables. Final Report for the Period 1 November 1973 - 30 April 1977

机译：马铃薯的辐照 - 烹饪变暗后 - 镰刀菌贮藏期间的易感性。关于辐照水果和蔬菜的保质期延长的协调计划的一部分。 1973年11月1日至1977年4月30日期间的最终报告

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The after-cooking discoloration of Bintje potatoes, cultivated from five different origins in the Netherlands, irradiated by gamma rays or electron was assessed. For comparison, samples of unirradiated potatoes treated by IPC/CIPC sprout inhibitor were also studied. Sprout inhibition and rotting of potatoes treated by different methods were also investigated. It appears that there exist differences in the degree of after-cooking discoloration of potatoes harvested from different origins. Slight discoloration was observed in electron-irradiated potatoes, those exposed to 0.5MeV showed less greying than those treated by 1MeV. Potatoes treated with IPC/CIPC showed the least, and those treated by gamma rays showed the strongest after-cooking darkening. No sprouting occurred in gamma irradiated samples. Sprouting of IPC/CIPC treated samples was minimal during storage but was enhanced after reconditioning. Those treated by electrons showed severe sprouting. Two to 4 weeks reconditioning at 15 exp 0 C of irradiated potatoes, previously held at 7 - 10 exp 0 C for several months, did not reduce the degree of after-cooking discoloration. (Atomindex citation 09:376172)

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