EFFECT OF LOW DOSE OF GAMMA IRRADIATION ON THE CHIPPING QUALITY OF POTATOES STORED AT 8 AND 12°C


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Authors

  • R. Ezekiel
  • Brajesh Singh
  • P. S. Datta

Abstract

Two doses of Gamma−irradiation (0.01 and 0.05 kGy) were used to treat potatoes of three varieties, viz., Kufri Jyoti, Kufri Chipsona-1 and Kufri Chipsona-2 before storage at 8 and 12°C ( 85-90% RH). Changes in weight loss, dry matter content, chip colour, reducing sugars, sucrose, phenols and free amino acids were determined at 30, 60, 90 and 120 days of storage (DOS). Irradiation with 0.01 and 0.05 kGy suppressed sprout growth, but caused 23-100% increase in weight loss. Irradiation caused a significant increase in dry matter, phenols and free amino acids content of tubers. Increase in reducing sugars and sucrose due to irradiation was not significant, but resulted in deterioration in chip colour. Amongst the three varieties tried, Kufri Chipsona-2 showed higher weight loss.

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Author Biographies

  • Brajesh Singh
    Central Potato Research Institute, Shimla 171 001, Himachal Pradesh, India.
  • P. S. Datta
    Nuclear Research Laboratory, IARI, New Delhi 110 012, India.

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Issue

Vol. 35 No. 1 - 2 (2008)

Section

Articles

License

The copyright of the articles published in Potato Journal is vested with the Indian Council of Agricultural Research, which reserves the right to enter into any agreement with any organization in India or abroad, for reprography, photocopying, storage and dissemination of information. The Council has no objection to using the material, provided the information is not being utilized for commercial purposes and wherever the information is being used, proper credit is given to ICAR.

How to Cite

Ezekiel, R., Singh, B., & Datta, P. S. (2013). EFFECT OF LOW DOSE OF GAMMA IRRADIATION ON THE CHIPPING QUALITY OF POTATOES STORED AT 8 AND 12°C. Potato Journal, 35(1 - 2). https://epubs.icar.org.in/index.php/PotatoJ/article/view/32784