FOOD IRRADIATION, JAPAN
Online ISSN : 1884-3611
Print ISSN : 0387-1975
ISSN-L : 0387-1975
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Volume 13, Issue 1-2
Displaying 1-7 of 7 articles from this issue
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  • The Gamma-Ray Dose-rate Effect in the Sprout Inhibitionof Potato Tubers
    Junichiro FURUTA, Eiichi HIRAOKA, Shinichi OKAMOTO, Masatoshi FUJISHIR ...
    1978 Volume 13 Issue 1-2 Pages 1-9
    Published: July 31, 1978
    Released on J-STAGE: July 04, 2011
    DOIhttps://doi.org/10.5986/jrafi.13.1
    JOURNAL FREE ACCESS
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    The gamma-ray dose and dose-rate effects and the loss of weight in the sprout inhibition of potato tubers were studied. The potato tubers used for this experiments were “Danshaku” variety which were yielded in October in Hokkaido.
    The irradiation was carried out in the dose-rate range from 5 × 102 R/h to 5 × 105 R/h changing the dose from 3 kR to 15 KR in December of 1975 and 1976. 60Co-source used for those irradiation were 7300 Ci and 13000 Ci of a rod type one (1.4 cm ∅ × 30 cm), respectively. The irradiated potato tubers were stored for 5 to 7 months in dark natural condition, and their sprouting and their weight variation were observed.
    The obtained results are summarized as follows:
    1) The time of sprouting of the irradiated potato tubers is delayed compared to that of non-irradiated ones (control). The more the dose and the higher the dose-rate, the delayed time becomes larger. The potatoe tubers irradiated to 6 kR under 5 × 104 R/h are late about 60 days in sprouting from non-irradiated ones (Fig. 1)
    .2) The sprout inhibition is more effective not only by heavier irradiation dose, but also by irradiation under higher exposurerate (Fig. 2 and Fig. 3).
    3) The necessary and sufficient dose for the sprout inhibition is estimated to be about 10.5 kR for exposure-rate of 5 × 103 R/h, and it increases rapidly for the lower exposure-rate, while it decreases with the rate of about 2 kR per one order of magnitude of exposure-rate for the higher exposure-rate (Fig. 4).
    4) The rate of weight loss of irradiated potato tubers is small compared to that of non-irradiated ones, and ones more irradiatedshow less rate of weight loss (Fig. 5 and Fig. 6). The exposure-rate dependence in weight loss is not apparent (Fig. 7).
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  • On Radiation-induced Browning of Vascular Bundle of Potatoes
    Shiro HORI, Hirokazu TORATANI, Tadashi KATAYAMA, Masayoshi INOUE, Hiro ...
    1978 Volume 13 Issue 1-2 Pages 10-13
    Published: July 31, 1978
    Released on J-STAGE: June 28, 2010
    DOIhttps://doi.org/10.5986/jrafi.13.10
    JOURNAL FREE ACCESS
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    It has been stated that the partial browning often occur around the vascular bundle of potato tubers(Danshaku Variety) when gamma-irradiation is done soon after harvest for sprout inhibition.
    The object of this study was to determine the browning tendency by gamma-irradiation on the six varietiesof potatoes grown in the spring and the autumn. Potato tubers of six common Japanese varieties, Danshaku, May Queen, Unzen, Tachibana, Nourin 1, and Oojiro used for the examination. The latter four varieties have resting period, and usually used as double cropping potatoes in Japan.
    The potatoes of spring cropping were planted on Mar. 5 and harvested on June 5. The potatoes of autumn cropping were planted on Sept. 8 and harvested on Dec. 12. At two, four and eight weeks after harvest a sample was exposed to 15 kilorads of 60Co gammarays at a dose rate of 30 kilorads per hour. On the tenth day in the case of spring cropping and on the twenty fifth day in the case of autumn cropping after last irradiation, these samples were cut through base end to examine the browning of vascular bundle of tubers.
    The browning was not observed entirely in all varieties of.autumn cropping potatoes. However in the case of spring cropping potatoes, the apparent browning was observed in Danshaku and Oojiro irradiated at two and four weeks after harvest. The browning tendency of irradiated spring cropping potatoes are summarized in Table 1.
    Whether the browning occur around the vascular bundle by gamma-irradiation or not, seems to have relation to the variety and the maturing stage of potatoes.
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  • [title in Japanese]
    [in Japanese]
    1978 Volume 13 Issue 1-2 Pages 25-29
    Published: July 31, 1978
    Released on J-STAGE: June 28, 2010
    DOIhttps://doi.org/10.5986/jrafi.13.25
    JOURNAL FREE ACCESS
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    [in Japanese]
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  • [title in Japanese]
    [in Japanese]
    1978 Volume 13 Issue 1-2 Pages 47-58
    Published: July 31, 1978
    Released on J-STAGE: June 28, 2010
    DOIhttps://doi.org/10.5986/jrafi.13.47
    JOURNAL FREE ACCESS
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  • [title in Japanese]
    1978 Volume 13 Issue 1-2 Pages 59-62
    Published: July 31, 1978
    Released on J-STAGE: June 28, 2010
    DOIhttps://doi.org/10.5986/jrafi.13.59
    JOURNAL FREE ACCESS
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  • [title in Japanese]
    1978 Volume 13 Issue 1-2 Pages 63-65
    Published: July 31, 1978
    Released on J-STAGE: June 28, 2010
    DOIhttps://doi.org/10.5986/jrafi.13.63
    JOURNAL FREE ACCESS
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  • [title in Japanese]
    1978 Volume 13 Issue 1-2 Pages 67-87
    Published: July 31, 1978
    Released on J-STAGE: June 28, 2010
    DOIhttps://doi.org/10.5986/jrafi.13.67
    JOURNAL FREE ACCESS
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