Study on the preservation effect of 60 Co-γ ray irradiation on potatoes

To evaluate the effect of irradiation on the preservation of potatoes, fresh potatoes were selected as the irradiation objects, and irradiated with Co-γ radiation source for 0, 100, 200, 500 and 1000 Gy, respectively. During the irradiation, the well-packaged Y Bi Eu MgTiO novel thermoluminescence d...

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Bibliographic Details
Published inScientific reports Vol. 14; no. 1; p. 21811
Main Authors Liu, Hao, Xiong, Zhengye, Chen, Qingxiang, Wang, Luyan, Wang, Chunxi
Format Journal Article
LanguageEnglish
Published England 18.09.2024
Subjects
Cobalt Radioisotopes
Food Irradiation - methods
Food Preservation - methods
Fusarium - radiation effects
Gamma Rays
Solanum tuberosum - microbiology
Solanum tuberosum - radiation effects
Preservation effect
Dose determination
Potato
Y1.79Bi0.01Eu0.2MgTiO6
Fusarium spp
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Summary:To evaluate the effect of irradiation on the preservation of potatoes, fresh potatoes were selected as the irradiation objects, and irradiated with Co-γ radiation source for 0, 100, 200, 500 and 1000 Gy, respectively. During the irradiation, the well-packaged Y Bi Eu MgTiO novel thermoluminescence dosimeter material was placed together with the potatoes at the same position. Then, the potatoes were stored in the same temperature and humidity environment, and the quality changes of the potatoes were observed. The Y Bi Eu MgTiO material had good performance indicators, and was used to measure the irradiation dose of the potatoes. The experiment showed that irradiation could appropriately extend the storage time of potatoes, and gamma irradiation of about 1000 Gy could achieve the best preservation effect. The main pathogenic fungi that cause dry rot of potatoes were Fusarium solani and Fusarium oxysporum, and the appropriate dose of Co-γ irradiation could effectively inhibit the spread and growth of these fungi.
ISSN:2045-2322