Use of γ‐radiation for preventing the sprouting of potatoes

Abstract

Abstract γ‐Irradiation at doses as low as 3500 r. suppresses the sprouting of potatoes but it may also have harmful effects. After storage for 6 months or more, sweetening rendered the tubers unsuitable for crisp or chip production. After 15 months, a great accumulation of sugar and complete breakdown have been observed. Irradiation at 20,500 r. and over increased the initial rate of water loss and subsequent wilting. Irrespective of irradiation, there was an apparent direct correlation between the rate of water loss and the cumulative loss which had occurred.