Extension of storage lives of potatoes and onions by cobalt-6o π-rays

Abstract

Phulwa potatoes and Red Globe onions were irradiated with 6 krad of CoF of 3 krad/min and stored with controls at two temperatures, viz. room temperature (21–35°C; R.H., 57–90 per cent) and cold storage (11–12°C; R.H., 85–90 per cent). The dose employed was sufficient to prevent the sprouting of potatoes and onions at both the temperatures. Decay started earlier in the irradiated potatoes as compared to the controls at room temperature. However, there was no decay in control or irradiated potatoes in cold storage. It appears that irradiation does not destroy part of the reduced ascorbic acid but changes it to the dehydro form which is re-converted to the reduced form on boiling the potatoes. There were no adverse effects on colour, texture, taste or flavour in boiled irradiated potatoes after 10 months of cold storage. There was no difference in the extent of waste due to disease between the control and irradiated onions at room temperature. In cold storage, however, no decay occurred in either of the two lots of onions. There was no reduction in the reduced ascorbic acid content of onions after irradiation. Raw irradiated onions were slightly sweeter and less pungent after 8 months of cold storage, there being no adverse effects on colour and texture.