Abstract
The release of radiolytic CO gas from 60 Co γ-irradiated pepper seeds was unexpectedly slower than that of radiolytic H 2 gas during a storage period after irradiation. These gases were retained in the grains and could be recovered by pulverization under gastight condition. Using this procedure, 10-kGy-irradiated pepper grains could be distinguished from nonirradiated samples for more than 2 months by the level of CO and H 2 gases. The patterns of CO change at 10, 20, and 30 kGy were similar, and the CO amounts were proportional to irradiation doses at any point of the storage period after irradiation. 60 Co γ-irradiated grains of allspice, cinnamon, cumin, polished rice, and wheat could be distinguished from nonirradiated ones by the level of retained CO gas even after 2 months of storage at room temperature. Thus, radiolytic CO gas could be an effective probe for rapid screening of irradiated pepper and dry grains.
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