Irradiation and storage effects on some properties of potato starch and use of thermoluminescence for identification of irradiated tubers

Abstract

The effect on properties of starch isolated from Ajax and Diamant potatoes freshly harvested and irradiated immediately after harvest and after two weeks with 0.05, 0.10, 0.15, and 0.20 kGy were reported. Changes due to postirradiation storage up to six months at two different conditions (5 C, 90±2% RH and 20 C, 79±5% RH) were also studied. Swelling power (SP) slightly decreased or remained unchanged with different irradiation dose, but the effect of timing of irradiation after harvest was significant. Doses of 0.2 and 0.15 kGy significantly (p≤0.05) increased solubility, particularly at 90 C solubility temperature compared to lower doses. Decrease in viscosity with increasing dose immediately after irradiation was observed in both varieties but was more pronounced in Diamant. However, changes were dependent on variety, irradiation dose, timing of irradiation, and postirradiation storage conditions. Viscoamylograph test showed that 0.2 kGy significantly (p≤0.05) increased transmission temperature (TT) and temperature at maximum viscosity (TMV), but decreased the maximum viscosity immidiately after irradiation. The same trend was established during the post-irradiation storage time, particularly in Ajax starch, regardless of timing of irradiation or storage conditions. Thermoluminescence (TL) glow curves exhibited qualitative differences between irradiated and unirradiated tubers during the entire storage period, but dose estimation could not be determined.