Research Article 
Preservation of Potatoes by Nuclear Techniques
A. Khan, Y. I. Khattak and R. Khan
Pakistan Journal of Biological Sciences, 1999, 2(3), 863-866.
Abstract
Potatoes (Varieties: Cardinal and Patrones) were irradiated at a dose of 0.10 kGy in Co-60 Irradiator and stored at 20 °C for a period of 4 months. There was 5 and 3 per cent rotting in control and 9 and 5 per cent rotting in irradiated tubers in Cardinal and Patrones respectively at the end of 4 months storage period. The sprouting percentage at the end of 4 months was 51 and 59 in unirradiated tubers in Cardinal and Patrones varieties whereas no sprouting was observed in the irradiated potatoes in both the varieties. The weight loss was more (8.3 and 6.6 %) in the control than the irradiated tubers (6.7 and 5.7 %) in Cardinal and Patrones varieties at the end of 4 months storage period. Effect of radiation and storage was significant on ascorbic acid but negligible on sugars. Sensory quality was improved as a result of radiation treatment. The cost economics for food irradiation based on a source strength of 59 kCi was Rs. 290 per tonne.
ASCI-ID: 1-999
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