GAMMA RADIATION DOSE RATE AND SWEET POTATO QUALITY

@article{Lu1989GAMMARD,
  title={GAMMA RADIATION DOSE RATE AND SWEET POTATO QUALITY},
  author={John Y. Lu and P. Miller and P. A. Loretan},
  journal={Journal of Food Quality},
  year={1989},
  volume={12},
  pages={369-376}
}
“Jewel” sweet potatoes were irradiated with gamma radiation and a dose-rate relationship on nutrients was investigated. The total dose was 1 kGy/h. The results indicated that generally moisture, ascorbic acid and carotenoids level were higher at high dose rates than at low dose rates. Starch and texture tended to decrease with increase in dose rate. Thiamin and riboflavin were not affected by dose rate. The effect on sugars was not clear. The levels of sugar constituents for roots irradiated at… Expand
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