UDC 635.21:631.563
https://doi.org/10.25630/PAV.2022.90.62.006
Mal’tsev S.V., Andrianov S.V., Knyazeva E.V., Timoshina N.A.
The purpose of the research is to determine the effectiveness of gamma irradiation of potatoes during storage in terms of shelf life and suitability for industrial processing. The experiments were carried out during two storage seasons 2020–2021 and 2021–2022. Potatoes were irradiated with 60Co at the Russian Institute of Radiology and Agroecology (Kaluga region, Obninsk) using the equipment of the UNU “Gamma-ray Irradiation Source GIS-120” (registration number 2795259). The assessment of the keeping quality, biochemical parameters of tubers and the suitability of potatoes for processing was carried out at the experimental base Korenevo Russian Potato Research Centre (Moscow region, city district Lyubertsy). The research included two two-factor laboratory experiments – the first on food potatoes with a storage temperature of 6–7 °C, the second on potatoes intended for processing into fried potato products (fries and crispy potatoes) with a storage temperature of 9–10 °C. Factor A is a potato variety. Variants: 1) Grand (mid-season), 2) Vympel (mid-season); Gala (mid-early), 4) Red Scarlett (early). Factor B is the dose of gamma radiation. Variants: 1) Control (without treatment), 2) 15 Gy, 3) 25 Gy, 4) 50 Gy. It has been established that gamma irradiation of potatoes in the post-harvest period is a very effective method to restrain the germination of tubers and reduce the natural loss of potato mass during long-term storage. On food potatoes at a storage temperature of 6–7 °C, irradiation provided a reduction in total storage losses by 0.9–2.9%. The most effective dose was 15 Gy. On potatoes intended for industrial processing and stored at 9–10 °C, gamma irradiation at 50 Gy contributed to a reduction in total losses by 8.3–17.9% or 1.6–1.9 times, depending on the variety. Moreover, the main part of this reduction in losses was already noted at 25 Gy (further doubling of the dose to 50 Gy affected the shelf life to a much lesser extent).
Key words: potatoes, variety, gamma irradiation, store ability, weight loss, biochemical parameters
Mal'tsev S.V. (author for correspondence), D.Sci. (Agr.), head of potato storage and processing laboratory. E-mail: stanmalcev@yandex.ru
Andrianov S.V., post-graduate student, junior research fellow of potato storage and processing laboratory
Knyazeva E.V., research fellow of the agrochemistry and biochemistry laboratory
Timoshina N.A., Cand. Sci. (Agr.), head of the agrochemistry and biochemistry laboratory
Russian Potato Research Centre
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For citing: The effectiveness of gamma irradiation during storage of ware potatoes and potatoes intended for processing. S.V. Mal’tsev, S.V. Andrianov, E.V. Knyazeva, N.A. Timoshina. Potato and vegetables. 2022. No6. Pp. 34-37. https://doi.org/10.25630/PAV.2022.90.62.006 (In Russ.).
