Abstract
AbstractWe examined the effect of γ‐ray irradiation on food quality and sprouting inhibition of sweet potato roots. The weight loss of sweet potato roots with γ‐ray irradiation was slightly higher than that of control, but hardness, sugar content, and β‐carotene and vitamin contents were not significantly different from those of control (P > 0.05). Also, the amount of hydroxyl radical (●OH) reached is similar to that of the control from 2 weeks after storage. All sweet potato roots with γ‐ray irradiation did not sprout at all storage temperature, but the control sprouted at storage temperatures of 12 and 25C from 6 and 4 weeks after storage; the sprouting rate reached 10.8 ± 2.3 and 70.4 ± 3.4% 8 weeks after storage. Furthermore, peroxidase and indole acetic acid oxidase activity of all sweet potato roots with γ‐ray irradiation were higher than those of the control.Practical ApplicationsRecently, the consumption of sweet potatoes as a functional food has greatly increased. Because the sprouting and the deterioration of sweet potato roots in import and export occur and present a problem for the plant quarantine system, we suggest that the γ‐ray irradiation technique is an efficient method for inhibiting the sprouting of sweet potato roots without negative effect.
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