Effect of γ-ray irradiation on food qualities and sprouting inhibition of sweet potato roots (ipomea batataslam.)

We examined the effect of γ-ray irradiation on food quality and sprouting inhibition of sweet potato roots. The weight loss of sweet potato roots with γ-ray irradiation was slightly higher than that of control, but hardness, sugar content, and β-carotene and vitamin contents were not significantly different from those of control (P>0.05). Also, the amount of hydroxyl radical ({filled circle}OH) reached is similar to that of the control from 2 weeks after storage. All sweet potato roots with γ-ray irradiation did not sprout at all storage temperature, but the control sprouted at storage temperatures of 12 and 25C from 6 and 4 weeks after storage; the sprouting rate reached 10.8±2.3 and 70.4±3.4% 8 weeks after storage. Furthermore, peroxidase and indole acetic acid oxidase activity of all sweet potato roots with γ-ray irradiation were higher than those of the control.