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Irradiation and storage effects on some properties of potato starch and use of thermoluminescence for identification of irradiated tubers

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Abstract

The effect on properties of starch isolated from Ajax and Diamant potatoes freshly harvested and irradiated immediately after harvest and after two weeks with 0.05, 0.10, 0.15, and 0.20 kGy were reported. Changes due to postirradiation storage up to six months at two different conditions (5 C, 90±2% RH and 20 C, 79±5% RH) were also studied. Swelling power (SP) slightly decreased or remained unchanged with different irradiation dose, but the effect of timing of irradiation after harvest was significant. Doses of 0.2 and 0.15 kGy significantly (p≤0.05) increased solubility, particularly at 90 C solubility temperature compared to lower doses. Decrease in viscosity with increasing dose immediately after irradiation was observed in both varieties but was more pronounced in Diamant. However, changes were dependent on variety, irradiation dose, timing of irradiation, and postirradiation storage conditions. Viscoamylograph test showed that 0.2 kGy significantly (p≤0.05) increased transmission temperature (TT) and temperature at maximum viscosity (TMV), but decreased the maximum viscosity immidiately after irradiation. The same trend was established during the post-irradiation storage time, particularly in Ajax starch, regardless of timing of irradiation or storage conditions. Thermoluminescence (TL) glow curves exhibited qualitative differences between irradiated and unirradiated tubers during the entire storage period, but dose estimation could not be determined.

Resumen

El efecto en propiedades de almidón aisladas de papas Ajax y Diamant recién cosechadas y irradiadas inmediatamente después de la cosecha y después de dos semanas con 0.05, 0.10, 0.15 y 0.20 de kGt fue reportado. Cambios debidos al almacenamiento posirradiación haste los seis meses en dos condiciones diferentes (5°C, 90±2% RH y 20°C, 79±5% RH) fueron estudiados también. El poder de abultamiento (SP) se desminuyó ligeramente, o no cambió, con diferentes dosis de irradiación, pero el efecto del momento de la irradiación después de la cosecha fue significante. Dosis de 0.2 y 0.15 de kGt aumentaron considerablemente (p<−0.05) la solubilidad, particularmente a 90°C temperatura de solubilidad en comparación con dosis menores. La diminución en viscosidad con dosis creciente inmediatamente después de la irradiación fue observada en ambas variedades, pero fue más manifiesta en Diamant. Sin embargo, los cambios dependían de la variedad, dosis de irradiación, el tiempo de la irradiación y las condiciones de almacenamiento posirradiaciónes. La prueba de viscoamilógrafo mostró que 0.2 de kGt aumentó considerablemente (p<−0.05) la transmisión de temperatura (TT) y la temperatura a viscosidad máxima (TMV), pero se disminuyó la viscosidad máxima inmediatamente después de la irradiación. La misma tendencia fue establecida durante el tiempo de almacenamiento posirradiación, particularmente en el almidón de Ajax sin que importare el tiempo de irradiación o las condiciones de almacenamiento. Las curvas de encendimiento de Termoluminiscencia (TL) mostraron diferencias cualitativas entre tubérculos irradiadas y no irradiadas durante todo el tiempo de almacenamiento, pero el cálculo de dosis no podía determinarse.

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Authors and Affiliations

  1. Food Science and Nutrition Department College of Agriculture, King Saud University, Riyadh, Saudi Arabia, P.O. Box 2460, 11451, Riyadh, Saudi Arabia

    Hassan A. Al-Kahtani, Hamza M. Abu-Tarboush, Atif A. Abou-Arab, Adnan S. Bajaber & Mohamed Asif Ahmed

  2. King Faisal Specialist Hospital and Research Center, Riyadh, Saudi Arabia

    Mohamed A. El-Mojaddidi

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  1. Hassan A. Al-Kahtani
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  2. Hamza M. Abu-Tarboush
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  3. Atif A. Abou-Arab
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Correspondence to Hassan A. Al-Kahtani.

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Al-Kahtani, H.A., Abu-Tarboush, H.M., Abou-Arab, A.A. et al. Irradiation and storage effects on some properties of potato starch and use of thermoluminescence for identification of irradiated tubers. Am. J. Pot Res 77, 245–259 (2000). https://doi.org/10.1007/BF02855793

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