Effects of Gamma Irradiation on Physico-chemical, and Functional Properties of Irish Potato Tubers and flours is Dose and Varietal Dependent
##article.subject##:
Physico-chemical, Gamma irradiation, Functional properties, Irish potatoes, Proximate composition
##article.abstract##
Irish potato (Solanum tuberosum L.) is a globally significant food crop, serving as a staple for many populations and contributing to food security. Gamma irradiation has emerged as a promising postharvest technology to extend the shelf life of potato tubers by inhibiting sprouting, greening, and microbial spoilage. This review comprehensively analyzes the impact of gamma irradiation on the physical, chemical, and functional properties of Irish potato tubers and flours. Optimal doses of gamma irradiation (50-150 Gy) effectively control sprouting and maintain firmness by delaying metabolic processes. However, higher doses can negatively impact morphology, potentially reducing tuber size and weight. Texture is also affected, with irradiation potentially causing cell wall breakdown, leading to decreased hardness. Gamma irradiation can reduce moisture content due to increased water radiolysis. Protein content may decrease due to structural changes, while lipid content can be reduced through peroxidation or inhibited biosynthesis. Mineral content, such as sodium and potassium, may also decline. Interestingly, irradiation can decrease anti-nutritional factors like solanine and enhance antioxidant properties. Effects on reducing sugars are variable and dose-dependent, with potential for both increases and decreases. Water absorption capacity (WAC) generally increases following irradiation due to starch granule breakdown. Oil absorption capacity (OAC) can be enhanced through oxidation and degradation of starch components. Pasting properties, crucial for texture and consistency, are modified, with peak viscosity potentially increasing at lower doses but decreasing at higher doses. While gamma irradiation offers benefits in preserving potatoes and reducing postharvest losses, it is essential to optimize irradiation conditions to minimize any adverse effects on quality and ensure consumer acceptance.
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Buzera, A., Nkirote, E., Abass, A., Orina, I., & Sila, D. (2023). Chemical and Pasting Properties of Potato Flour (Solanum tuberosum L.) in relation to Different Processing Techniques. Journal of Food Processing and Preservation, 2023, 3414760. https://doi.org/10.1155/2023/3414760
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Chepkoech, E., Kinyua, M. G., Kiplagat, O., Ochuodho, J. O., & Kimno, S. K. (2022). Analysis of Gamma Irradiated Potato Genotypes Based on Selected Agronomic Traits. The International Journal of Biotechnology, 11(1), 1–11. https://doi.org/10.18488/57.v11i1.2911
Costa, L. F., da Silva, E. B., & Oliveira, I. S. (2013). Irradiação gama em amendoim para controle de Aspergillus flavus. Scientia Plena, 9(8 (b)).
Dettori, C. A., Serreli, L., Lombrana, A. C., Fois, M., Tamburini, E., Porceddu, M., Fenu, G., Cogoni, D., & Bacchetta, G. (2018). The Genetic Structure and Diversity OfGentiana Luteasubsp.lutea(Gentianaceae) in Sardinia: Further Insights for Its Conservation Planning. Caryologia, 71(4), 489–496. https://doi.org/10.1080/00087114.2018.1505266
Ezekiel, R., Singh, B., & Datta, P. S. (2008). Effect of low dose of gamma irradiation on the chipping quality of potatoes stored at 8 and 12° C. Potato Journal, 35(1and2), 31–40.
Gani, A., Nazia, S., Rather, S. A., Wani, S. M., Shah, A., Bashir, M., Masoodi, F. A., & Gani, A. (2014). Effect of γ-irradiation on granule structure and physicochemical properties of starch extracted from two types of potatoes grown in Jammu & Kashmir, India. LWT - Food Science and Technology, 58(1), 239–246. https://doi.org/https://doi.org/10.1016/j.lwt.2014.03.008
Gikundi, E. N. (2021). Physico-chemical properties and storability of selected Irish potato varieties grown in Kenya. JKUAT-CoANRE.
Gikundi, N. E., Daniel, N. S., Irene, N. O., & Ariel, K. B. (2021). Physico-chemical properties of selected Irish potato varieties grown in Kenya. African Journal of Food Science, 15(1), 10–19. https://doi.org/10.5897/ajfs2020.2025
Githieya, R. N., Kahenya, P. K., & Karanja, P. N. (2021). Effects Of Variety , Maturity Stage , Storage Conditions And Period On The Physico-Chemical Properties Of Potatoes. 85, 1–4.
Gökmen, V., Akbudak, B., Serpen, A., Acar, J., Turan, Z. M., & Eriş, A. (2007). Effects of controlled atmosphere storage and low-dose irradiation on potato tuber components affecting acrylamide and color formations upon frying. European Food Research and Technology, 224, 681–687.
Grun, P. (1990). The evolution of cultivated potatoes. Economic Botany, 44(3), 39–55.
Haider, M. W., Nafees, M., Ahmad, I., Ali, B., Maryam, Iqbal, R., Vodnar, D. C., Marc, R. A., Kamran, M., Saleem, M. H., Al-Ghamdi, A. A., Al-Hemaid, F. M., & Elshikh, M. S. (2022). Postharvest Dormancy-Related Changes of Endogenous Hormones in Relation to Different Dormancy-Breaking Methods of Potato (Solanum Tuberosum L.) Tubers. Frontiers in Plant Science, 13. https://doi.org/10.3389/fpls.2022.945256
Hayashi, T. (1988). Identification of irradiated potatoes by impedemetric methods. Report of a WHO Working Group, 432–452.
International Atomic Energy Agency, V. (Austria). (1997). Irradiation of bulbs and tuber crops A compilation of technical data for its authorization and control. 2(April), 101. http://inis.iaea.org/search/search.aspx?orig_q=RN:28041660
Jan, S., Parween, T., Siddiqi, T. O., & Mahmooduzzafar, X. (2012). Effect of gamma radiation on morphological, biochemical, and physiological aspects of plants and plant products. Environmental Reviews, 20(1), 17–39. https://doi.org/10.1139/a11-021
Joshi, M. R., Srirangarajan, A. N., & Thomas, P. (1990). Effects of gamma irradiation and temperature on sugar and vitamin C changes in five Indian potato cultivars during storage. Food Chemistry, 35(3), 209–216. https://doi.org/10.1016/0308-8146(90)90034-2
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##submissions.published##
2024-10-25
How to Cite
Ayua, E., Musitia, V., Kinyua, M., & Kamau, H. (2024, October 25). Effects of Gamma Irradiation on Physico-chemical, and Functional Properties of Irish Potato Tubers and flours is Dose and Varietal Dependent. African Journal of Education,Science and Technology, 8(1), Pg. 436-450. https://doi.org/https://doi.org/10.2022/ajest.v8i1.1092
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