Radiation Effects on Plant Tissue:1.Effects of cathode ray on the dehydration of raw carrot and rehydration of dried carrot
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Sliced and dehydrated carrot was irradiated with 1 Mev of cathode ray and investigated with their rehydration rate, swelling velocity, changes of hardness and pectic substances.<BR>(1), The hardness of irradiated dried carrot after rehydration was eponentially reduced with increased dose level. (Fig. 2) Water absorption rate of irradiated dried carrot was accelerated by radiation and the time required for 7g of water absorption into the 1g of irradiated sample at 1.7 Mrad was about the half withnon-irradiated carrot. (Fig.3)<BR>(2).The changes of swelling velocity were analyzed both with irradiated dried carrot at the dose of 1.7 Mrad and with non-irradiated one using an apparatus (Fig.1) for the measurement of the total volume decrease.Dried carrot was rehydrated in the water and the decrease of total volume was determined in every minutes. (Fig.4, 5, 6) The rate of total volume decrease was accelerated and the total reducedvolume was increased remarkably by radiation at the dose of 1.3 Mrad, but the rate of water absorption was not accelerated so much under the same conditions. (Fig.7) These results suggest the altered swelling mechanism in the irradiated dried carrot.the fact ofdecrease in the total volume and weight of absorbed water, it may indicate that.a more greater combination or chemical reaction between water molecules and the micelles takes place in theirradiated dried carrot than in the non-irradiated one. (Fig.8) These reactions cause remarkable decrease of total volume but little acceleration of the swelling of the carrot due to absorbed water.<BR>(3). In dried carrot, the radiation treatment caused the reduction of total pectic substances and protopectin and the slight increase of the pectate and the pectin with the increased dose level.(Fig.9)<BR>(4).Statistical analysis of the organoleptic tests after the rehydration showe that the significant differencesin flavor and taste were not detected between the non-irradiated dried carrot and the irradiated oneup to the dose of 1.7 Mrad. (Table 1) Irradiated dried carrot at the doses of 0.25 and 1.0 Mrad required shorter cooking time of 2/3 and 1/2 respectively than that of non-irradiated carrot.
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