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Gamma Irradiation and Enriched CO 2 Atmosphere Storage Effects on the Light‐induced Greening of Potatoes
Author(s) -
ZIEGLER R.,
SCHANDERL S. H.,
MARKAKIS P.
Publication year - 1968
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1968.tb03668.x
Subject(s) - greening , irradiation , chemistry , atmosphere (unit) , horticulture , gamma irradiation , food science , biology , physics , meteorology , ecology , nuclear physics
SUMMARY – Michigan‐grown Kennebec and Sebago potato tubers were exposed to gamma irradiation in the dose range of 0 to 400 Krad and subsequently stored in atmospheres containing 0.03% to 15% CO 2 . Upon illumination with 3,000 lux for periods up to 20 days while maintaining the atmosphere, all tubers developed some greening. The tubers exposed to 200 and 400 Krad were inhibited from greening to the highest degree but suffered general quality loss. The levels of 10 to 20 Krad, which are suitable for the sprout inhibition of potatoes, did not cause significant inhibition of greening under any of the conditions of this experiment. Storage in enriched CO 2 atmospheres inhibited the greening to the extent of 50% at 15% CO 2 , only upon prolonged illumination (12 days), while irradiation (40 Krad) was only effective after a short period (4 days) of illumination. Irradiation in the O–40 Krad range did not increase the inhibition caused by CO 2 . The inhibition of potato greening by irradiation was effective through a period of 5 weeks storage in the dark prior to illumination.