Abstract
This study evaluated the effects of high-energy electron beams (e-beams) on sprouting, physical–chemical properties and membrane lipid peroxidation of ‘Zihuabai’ potatoes stored at 8 ± 1 ℃. Sprouting of all irradiated tubers treated at 300, 400, or 500 Gy was entirely inhibited for 200 days. However, tubers treated at 400 and 500 Gy had greater losses in weight and firmness, and showed decay during storage. Thus, the 300 Gy is more suitable for inhibiting sprouting and maintaining storage quality. E-beam irradiation also effectively maintained the nutritional quality of tubers, delaying the loss of vitamin C and starch. The loss of vitamin C and starch was 24.7% and 20.0% lower in irradiated tubers than in non-irradiated tubers (64.5% and 31.7%) after 150 days of storage. E-beam had no effect on the content of soluble protein, about 2.56 g kg−1 in ‘Zihuabai’ potato tubers. E-beam irradiation inhibited the respiration intensity and increased the activities of catalase (CAT), peroxidase (POD), superoxide dismutase (SOD), phenylalanine ammonia lyase (PAL), and polyphenol oxidase (PPO). Therefore, e-beam irradiation increased the antioxidant capacity of tubers. However, it promoted the decomposition of total phenols. We speculate that the increase of POD activity inhibited the phenolic substances and auxin metabolism, which are the effects of regulation of sprouting by e-beam irradiation. E-beam also increased the contents of malondialdehyde (MDA) and hydrogen peroxide (H2O2), suggesting that e-beam irradiation increased the membrane lipid peroxidation of tubers.
Abstract
This study evaluated the effects of high-energy electron beams (e-beams) on sprouting, physical–chemical properties and membrane lipid peroxidation of ‘Zihuabai’ potatoes stored at 8 ± 1 ℃. Sprouting of all irradiated tubers treated at 300, 400, or 500 Gy was entirely inhibited for 200 days. However, tubers treated at 400 and 500 Gy had greater losses in weight and firmness, and showed decay during storage. Thus, the 300 Gy is more suitable for inhibiting sprouting and maintaining storage quality. E-beam irradiation also effectively maintained the nutritional quality of tubers, delaying the loss of vitamin C and starch. The loss of vitamin C and starch was 24.7% and 20.0% lower in irradiated tubers than in non-irradiated tubers (64.5% and 31.7%) after 150 days of storage. E-beam had no effect on the content of soluble protein, about 2.56 g kg−1 in ‘Zihuabai’ potato tubers. E-beam irradiation inhibited the respiration intensity and increased the activities of catalase (CAT), peroxidase (POD), superoxide dismutase (SOD), phenylalanine ammonia lyase (PAL), and polyphenol oxidase (PPO). Therefore, e-beam irradiation increased the antioxidant capacity of tubers. However, it promoted the decomposition of total phenols. We speculate that the increase of POD activity inhibited the phenolic substances and auxin metabolism, which are the effects of regulation of sprouting by e-beam irradiation. E-beam also increased the contents of malondialdehyde (MDA) and hydrogen peroxide (H2O2), suggesting that e-beam irradiation increased the membrane lipid peroxidation of tubers. Read More
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