Studies on the Preservation of Foods and the Changes of their Nutrients Components by Gamma-Ray lrradiation III. Effects on the Soybean
1965 Volume 14 Issue 2 Pages 89-92
Details
1965 Volume 14 Issue 2 Pages 89-92
In previous papers we studied the effects of gamma-ray irradiation on some fruits. In this time authors tried to prevent mold growing and vermin damage on soybean by gamma-ray irradiation. Concerning this theme only a few reports were published and we could not know the details. We wished to determine the optimum dose of gamma-ray irradiation. Soybeans were irradiated by cobalt-60 gamma-rays at the dose of from 0.05×104r to 100.0×104r in about 1/7 mm thick polyethylene film bags. Atmosphere was air or nitrogen. After irradiation samples were storaged at room temperature for about 18 months. Outward appearances, tastes, contents of main nutrient components were estimated. Relations between irradiation doses and these factors were investigated and the optimum dose was determined.
Results obtained were as follows:
1) Irradiation at the dose of more than 10.0×104r in air was effective for keeping soybeans from getting moldy, but, on the contrary, irradiation of about 1.0×104r accelerated the mold growing. In nitrogen atmosphere, dose of 1.0×104r gave better results in comparison with control.
2) The boiled states and the tastes of the samples were almost unchanged by irradiation of these doses.
3) The main nutrient components were unchanged by irradiation.
4) None of blight was found in the storage period.
5) For the preservation of soybeans it was desirable to irradiate gamma-rays at the dose of 10.0×104r in air or 1.0×104r in nitrogen atmosphere.
