The Effect of Gamma-Irradiation on the Sucrose Content in Sweet Potato Roots and Potato Tubers

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概要

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• The sucrose content in both potato tubers and sweet potato roots was considerably increased by gamma-irradiation. The maximum increase was achieved by an irradiation dose of 3 to 4 kGy for potatoes and 0.8 to 2 kGy for sweet potatoes. Cooling treatment (15°C, 2 weeks) for sweet potato roots also enhanced the sucrose content (almost 2 times) but was not additive to the irradiation treatment; the maximum sucrose content in irradiated sweet potato roots was in the range of 7 to 12% irrespective of the cooling treatment, depending on the variety of sweet potatoes. Irradiation made the sucrose content in the roots 2 to 4 times higher.

• 社団法人 日本農芸化学会の論文

著者

• HAYASHI Toru

  National Food Research Institute, Ministry of Agriculture, Forestry and Fisheries

• Hayashi Toru

  National Food Research Institute Ministry Of Agriculture Forestry And Fisheries

• KAWASHIMA Koji

  National Food Research Institute, Ministry of Agriculture, Forestry and Fisheries

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• The Effect of Gamma-Irradiation on the Sucrose Content in Sweet Potato Roots and Potato Tubers

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