Rapid differentiation between gamma-irradiated and non irradiated potato tubers

The use of gamma irradiation as commercial method for the preservation of fruits and vegetables calls for methods of differentiation between irradiated and non-irradiated foodstuffs. In a previous research, the polysaccharidic content of cell walls of irradiated tissue has been investigated, but it required rather long time to reach the result. A method devised to ascertain the vitality of cells has been applied to distinguish irradiated from non-irradiated potato tubers. 500 mg of tissue excised from tubers have been infiltrated with tetrazolium chloride 0.6% in phosphate buffer, pH 7.4. After 15 hrs of incubation at 300C the treated tissues have been extracted with 95% ethanol whose O.D. has been measured at 530 mμ wavelength. The colour intensity of the alcohol allowed a very clearcut recognition of the irradiated tubers. (author)