Irradiation of White Potatoes, for Sprout Inhibition, with Cobalt-60

摘要

Irradiation at the described level will increase the utilization of stored tubers. The treatment will, in effect, reduce losses that occur during storage through inhibition of sprouting. Treatment with minimum sprout inhibition levels of gamma irradiation does not materially influence the organoleptic characteristics of either cooked potatoes or processed potato products made from irradiated tubers handled under normal commercial practices. The influence of gamma irradiation at minimum sprout inhibition doses on the amount and rate of decay that normally occurs in potatoes during storage is of no practical importance. Gamma irradiation at these levels does not alter the immunity of potatoes to storage diseases, or make them more susceptible to storage rot. Gamma irradiation of potatoes at minimum sprout inhibition levels does not materially alter the physiology of the potato or the biochemistry of the potato constituents.