Abstract
The national research project on food irradiation was started in 1967, and is now making good progress in accordance with the programme laid out for its activities. Sprout inhibition of potatoes and onions was the subject first selected for excution, and considerable study has been undertaken on the effects of irradiation and health hazards. A description is presented of the results obtained with investigations on potato, which is considered to be the most promising subject of such treatment.(1) Large scale irradiation tests on three different varieties of potato indicated that potato sprout could be inhibited for 8 months when irradiated within 3 months of harvest to doses of 7-15 krad.(2) Extensive investigations have been carried to determine the health hazards that would be occasioned by the irradiated potatoes. While the final conclusion is not yet to be reached, the results obtained so far do not indicate the existence of any problems related to health hazards associated with the irradiated potatoes.
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