Published November 1988
| Version v1
Journal article
Effects of low-dose irradiation on the free amino acid, glucose and ascorbic acid contents of potato
- 1. National Food Research Inst., Tsukuba, Ibaraki (Japan)
Description
Free amino acid, glucose and ascorbic acid contents of potato with doses of 0.05, 0.1 and 0.15 kGy have been investigated immediately after irradiation. Aspartic acid and glutamic acid decreased about 50 % at a dose of 0.15 kGy. An increase in the glucose content has been observed with increase in radiation doses. A decrease of approximately 20, 36 and 43 % in ascorbic acid was observed in 0.05, 0.10 and 0.15 kGy irradiated potatoes than that of the unirradiated one. (author)
Additional details
Publishing Information
- Journal Title
- Shokuhin Shosha
- Journal Volume
- 23
- Journal Issue
- 2
- Series
- Shokuhin Shosha.
- Journal Page Range
- 1-3
- ISSN
- 0387-1975
- CODEN
- SKNSB
INIS
- Country of Publication
- Japan
- Country of Input or Organization
- Japan
- INIS RN
- 20059897
- Subject category
- S63: RADIATION, THERMAL, AND OTHER ENVIRONMENTAL POLLUTANT EFFECTS ON LIVING ORGANISMS AND BIOLOGICAL MATERIALS;
- Descriptors DEI
- ASCORBIC ACID; BIOLOGICAL RADIATION EFFECTS; DOSE-RESPONSE RELATIONSHIPS; GAMMA RADIATION; GLUTAMIC ACID; LOW DOSE IRRADIATION; POTATOES; SACCHAROSE; STARCH
- Descriptors DEC
- AMINO ACIDS; BIOLOGICAL EFFECTS; CARBOHYDRATES; CARBOXYLIC ACIDS; DISACCHARIDES; ELECTROMAGNETIC RADIATION; FOOD; IONIZING RADIATIONS; IRRADIATION; OLIGOSACCHARIDES; ORGANIC ACIDS; ORGANIC COMPOUNDS; POLYSACCHARIDES; RADIATION EFFECTS; RADIATIONS; REAGENTS; SACCHARIDES; TUBERS; VEGETABLES; VITAMINS