Abstract
Succeeding to the previous report another potato var. "Norin-1-go" was investigated on the sprout inhibition by irradiation.
7 Krad was enough to keep the potato unsprouted for more than eight months after harvest at room temperature. The 5-10mm germed tubers were also suppressed and failed to grow further by 7 Krad.
The organoleptic test of crisps made of irradiated potato showed that the crisps produced from untreated sample was better than that of treated one.
There was not so much difference between the crisps of irradiated potatoes. The reducing sugar content was much higher in the potato stored at 5°C than stored at room temperature and decreased a little with radiation dose. The crisps made of potato stored at 5°C and the crisps with higher dose were darker. The color of the oil extracted from crisps was not affected by the treatment applied here.
