The Effect of Gamma-Irradiation on the Sucrose Content in Sweet Potato Roots and Potato Tubers |
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Authors: | Toru Hayashi Koji Kawashima |
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Institution: | National Food Research Institute, Ministry of Agriculture, Forestry and Fisheries, 2-1-2, Kannondai, Yatabe-machi, Tsukuba-gun, Ibaraki 305, Japan |
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Abstract: | The sucrose content in both potato tubers and sweet potato roots was considerably increased by gamma-irradiation. The maximum increase was achieved by an irradiation dose of 3 to 4 kGy for potatoes and 0.8 to 2 kGy for sweet potatoes. Cooling treatment (15°C, 2 weeks) for sweet potato roots also enhanced the sucrose content (almost 2 times) but was not additive to the irradiation treatment; the maximum sucrose content in irradiated sweet potato roots was in the range of 7 to 12% irrespective of the cooling treatment, depending on the variety of sweet potatoes. Irradiation made the sucrose content in the roots 2 to 4 times higher. |
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Keywords: | acetic acid bacteria 3-dehydroquinate dehydratase 3-dehydroshikimate oxidative fermentation shikimate pathway |
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