Studies on the Preservation of Foods and the Changes of their Nutrients Components by Gamma-Ray Irradiation IV. Effects on the red bean

• Published in: RADIOISOTOPES Vol. 14; no. 2; pp. 93 - 96
• Main Authors: OKANOUE, Seiko, FUKUTANI, Matue, SUGIHARA, Mizuho, HASHIDA, Isao
• Format: Journal Article
• Language: Japanese
• Published: Japan Radioisotope Association 15.03.1965
• ISSN: 0033-8303; 1884-4111
• DOI: 10.3769/radioisotopes.14.2_93

In the previous report we studied the effects of gamma-ray irradiation on soybeans. In this paper authors tried to prevent mold growing and vermin damage on red beans by gamma-ray irradiation. Concerning this theme either any particular report would not be published or unfortunately we could not know them in detail. We wished to determine the optimum dose of it. Red beans were irradiated by cobalt-60 gamma-rays at the dose of from 0.05×104r to 100.0×104r in about 1/7 mm thick polyethylene film bags. Atmosphere was air or nitrogen. After irradiation, samples were storaged at room temperature for 30 months. Outward appearances, tastes and contents of fats were estimated. Relations between irradiation doses and these factors were investigated. Results obtained were as follows : 1) Immediately after irradiation, outward appearances were remained unchanged. Irradiation at the dose of 1.0×104r could not keep red beans from getting moldy, but, irradiation at the dose of from 10.0×104r to 100.0×104r was effective to suppress the mold growing. Higher dose was more effective. 2) The boiled states and the tastes of the samples were equally good as against the control in every case. 3) The contents and the characteristic properties of the fats were almost unchanged by gammaray irradiation. 4) Vermin were not found during storage. 5) Therefore it was desirable to irradiate gamma-rays on red beans which contained fats in small quantities and carbohydrates in much quantities at the dose of from 10.0×104r to 100.0×104r in air. This value is larger than the optimum dose for the soybeans which contained fats in much quantities and carbohydrates in small quantities. In the case of the soybeans, irradiation in nitrogen atmosphere gave good results at the dose of only 1.0×104r. But, in the case of the red beans, specially good results were not obtained by irradiation in nitrogen atmosphere.