Effects of Delay between Harvest and Irradiation and of Storage Temperatures on the Sprout-Inhibition of Onions by Gamma Irradiation

Abstract Objectives Tomato is a popular fruit that makes significant contributions to human nutrition for its content of sugars, acids, vitamins, minerals, lycopene, and other constituents. The fruit, however, has a short shelf life due to its climacteric nature. In view of this, an experiment was conducted to determine the effect of postharvest treatment on the physicochemical properties of fresh tomato fruits. Materials and Methods Freshly harvested tomato fruits were subjected to 0, 1, 2, 3, and 4 kGy gamma radiation and stored at 10 ± 1°C and 28 ± 1°C. Parameters analysed during the study include pH, total titratable acidity, weight loss, total solids, and moisture content of the sample. Results At both storage temperatures, results of the analyses were in the range of 2.80%–38.67% for weight loss, 0.23%–0.51% for total titratable acidity, 3.5%–5.0% for total soluble solids, 94.43%–96.53% for moisture content, and pH was generally low in the samples stored at 10 ± 1°C. Generally, gamma irradiation had an effect on the total soluble solids, total titratable acids, pH values, and moisture content and physiological weight loss at both storage temperatures. Conclusion From the study, storing Burkina variety at a low temperature preserves the tomato fruits better than storing them at ambient temperature.

Download Full-text

Studies on sprout inhibition of onions by gamma irradiation—I. influence of time interval between harvest and irradiation, radiation dose and environmental conditions on sprouting

Radiation Botany ◽

10.1016/s0033-7560(75)80020-2 ◽

1975 ◽

Vol 15 (3) ◽

pp. 215-222 ◽

Cited By ~ 10

Author(s):

P. Thomas ◽

A.N. Srirangarajan ◽

S.P. Limaye

Keyword(s):

Radiation Dose ◽

Gamma Irradiation ◽

Environmental Conditions ◽

Time Interval ◽

Sprout Inhibition

Download Full-text

Effect of Storage Temperature and Postharvest Tuber Treatment with Chemical and Biorational Inhibitors on Suppression of Sprouts During Potato Storage

Journal of Horticultural Research ◽

10.2478/johr-2021-0001 ◽

2021 ◽

Vol 0 (0) ◽

Author(s):

Winnie Wanjiku Murigi ◽

Richard Ombui Nyankanga ◽

Solomon Igosangwa Shibairo

Keyword(s):

Storage Temperature ◽

Suppressive Effect ◽

Tropical Regions ◽

Sprout Inhibition ◽

Sprout Length ◽

Sprout Suppression ◽

Two Temperatures ◽

Inhibitor Type ◽

The Tropics ◽

Storage Temperatures

Abstract Consumption of ware potatoes in the tropics may be enhanced by storage under conditions that inhibit sprouting, most important of which is the temperature. The effects of storage temperatures (10 °C and 23 °C) and two alternatives to the chlorpropham (CIPC): 1,4-dimethylnaphthalene (DMN) and peppermint oil (PMO), a biorational inhibitor, were evaluated for tuber sprout suppression at postharvest. Tubers of three cultivars – ‘Asante’, ‘Kenya Mpya’, and ‘Shangi’ – with different dormancy lengths were assessed. Storage temperatures and suppressant effects on tuber sprouting, sprout length and sprout numbers per tuber were investigated in replicated storage experiments. Significant differences in sprout inhibition were observed between the two temperatures with suppressive effects higher at 10 °C than in 23 °C. CIPC had the greatest suppressive effect on tuber sprout inhibition at both temperatures. After 24 weeks of storage, the suppressive effects of CIPC at 10 °C was 100% on the three cultivars, whereas all the nontreated tubers sprouted after six (‘Shangi’), twelve (‘Asante’), fourteen (‘Kenya Mpya’) weeks of storage. At 23 °C, the effectiveness of CIPC followed the dormancy period of the cultivars, with ‘Shangi’ recording significantly more sprouted tubers followed by ‘Asante’ and ‘Kenya Mpya’. The inhibition of sprouting by DMN and PMO varied with storage temperatures and cultivars, but were significantly greater than the nontreated tubers. At 10 °C, the effectiveness of DMN treatment was equal to that of CIPC for ‘Kenya Mpya’ resulting in 100% inhibition. In the PMO treatments, complete inhibition of sprouting was observed for 18 weeks on cultivars ‘Asante’, ‘Kenya Mpya’ and 14 weeks on ‘Shangi’. At 23 °C, PMO suppressed sprouts for 14 weeks on ‘Asante’ and ‘Kenya Mpya’ and on ‘Shangi’ for 8 weeks. Storage temperature effects on sprout length and numbers varied with inhibitor type and cultivar. These findings showed that in potato tuber storage, inhibitors can replace low temperature but to an extent depending on the cultivar dormancy character and storage length, thus enabling greater consumption of potatoes in tropical regions.

Download Full-text

Sprout Inhibition in Yam by Gamma Irradiation

The Journal of Agriculture of the University of Puerto Rico ◽

10.46429/jaupr.v58i3.10668 ◽

1969 ◽

Vol 58 (3) ◽

pp. 330-337

Author(s):

J. R. Rivera ◽

M. A. González ◽

J. Cuevas-Ruiz

Keyword(s):

Puerto Rico ◽

Chemical Composition ◽

Gamma Irradiation ◽

Sensory Evaluation ◽

Optimum Dose ◽

Dioscorea Alata ◽

Chemical Changes ◽

Sprout Inhibition ◽

Dormancy Period

The effects of gamma irradiation on sprouting and on the chemical changes which take place in "Florido" variety of Dioscorea alata yam tubers grown in Puerto Rico, were investigated. Irradiation with 7.5-Krad doses did not have appreciable effects on the chemical composition of the tubers but prolonged their dormancy period by 4 additional months. It is suggested that 7.5 Krad is the optimum dose for the inhibition of sprouting in this variety of yam. This treatment makes possible the availability of good quality yam tubers out of season. The loss in weight of the treated tubers was relatively low. Irradiated tubers were found very acceptable by sensory evaluation.

Download Full-text