New Method for Differentiation between Irradiated and non-Irradiated Potatoes
Keywords:Irradiation, Potatoes, Identification, Preservation
This study has been performed in Agricultural Research Directorate labs, Ministry of Science and Technology. Amid to develop a new method to differentiate between irradiated and non-irradiated potatoes. Our laboratory experiments were able to develop a new method for differentiation; this method depends on (volume, viscosity, and color intensity) measurements of potatoes water extract, together with the value of reduced pressure measurements during filtration of the water extract. Doses of (0.075, 0.15 and 0.20 kGy) were applied. The results obtained shows a considerable increase in volume, viscosity and reduced pressure values of the water extract of irradiated potatoes as compared to untreated control, with an increase values between treated samples as the dose increases. While the color intensity values of the water extract shows a considerable decrease in values as compared to untreated control. A gradual decrease in values was observed between treated samples as the applied doses increases. The results obtained appeared to be suitable to distinguish between irradiated and non- irradiated potato tubers, and also practically useful for the estimation of the applied doses.