Batch Scale Storage of Sprouting Foods by Irradiation Combined with Natural Low Temperature - I. Storage of Potatoes -

방사선(放射線) 조사(照射)와 자연저온(自然低溫)에 의한 발아식품(發芽食品)의 Batch Scale 저장(貯藏)에 관(關)한 연구(硏究) - 제(第) 1 보(報) : 감자의 저장(貯藏) -

In order to develop the commercial storage method of potatoes by irradiation combined with natural low temperature, storage room($450{\times}650{\times}250cm$; year round temperature change, $2-17^{\circ}C;\;70-85%\;R.H.$) on a batch scale followed by irradiation with optimum dose level. Irish cobbler and Shimabara were 100% sprouted after 3 months storage in control, whereas in 15 Krad irradiated group, sprouting was completely inhibited at Irish cobbler for 9 months storage, and at Shimabara for 12 months. The extent of loss due to rot attack after 9 months storage was 6% in control, 6-8% in 10-15 Krad irradiated group at Irish cobbler and weight loss was 16.5% in control, 5.1-5.6% in irradiated group, whereas rotting rate of Shimabara after 12 months storage was 100% in control, 15% in irradiated group and the weight loss of its was 12.6% in control, $7.3{\sim}7.4%$ in irradiated group. The moisture content in whole storage period of two varieties were $72{\sim}82%$ without remarkable changes. The total sugar and ascorbic acid contents were slightly decreased according to the dose increase and elapse of storage period, whereas reducing sugar content was increased. Irish cobbler was 90% marketable after 9 months storage and 85% in Shimabara after 12 months storage.

감마선(線) 조사(照射)와 자연저온(自然低溫)에 의한 감자의 상업적(商業的) 저장법(貯藏法) 개발(開發)을 목표(目標)로 Irish cobbler와 Shimabara 두 품종(品種)에 적정선량(適正線量)을 조사(照射)하고 Batch scale로 자연저온(自然低溫) 저장고(貯藏庫)($450{\times}650{\times}250cm;$ 연중(年中) 온도변화(溫度變化), $2{\sim}17^{\circ}C;\;R.H.\;70{\sim}85%$)에 저장(貯藏)하면서 이화학적(理化學的) 변화실험(變化實驗)을 하여 다음과 같은 결과(結果)를 얻었다. 1. 방사선(放射線)을 조사(照射)하지 않은 Irish cobbler 및 Shimabara 품종(品種)은 3개월(個月) 저장후(貯藏後)에 100% 발아(發芽)하였으나 15 Krad 대조구(對照區)에서 Irish cobbler는 9개월간(個月間), Shimabara는 12개월간(個月間) 발아(發芽)하지 않았다. 2. 부패율(腐敗率)은 Irish cobbler에서 9개월간(個月間) 저장후(貯藏後)에 control이 8%, $10{\sim}15\;Krad$ 대조구(對照區)에서 10%, 중량감소(重量減少)는 control이 11.5%, 대조구(對照區)가 $5.1{\sim}5.6%$였으며, Shimabara는 11개월간(個月間) 저장후(貯藏後)에 부패율(腐敗率)은 control이 100%, 대조구(對照區)가 15%, 중량감소(重量減少)는 control이 12.6%(11개월저장(個月貯藏)), 대조구(對照區)가 $6.1{\sim}6.4%$였다. 3. 수분함량(水分含量) 변화(變化)는 $9{\sim}12%$개월(個月) 저장중(貯藏中)에 두 품종(品種)이 다 같이 큰 변화(變化)없이 $72{\sim}82%$였다. 4. 전당(全糖) 및 ascorbic acid는 선량(線量)이 증가(增加)하고 저장기간(貯藏期間)이 경과(經過)함에 따라서 약간씩 감소(減少)하는 경향이고, 유리당(遊離糖)은 반대(反對)로 증가(增加)하였다. 5. Irish cobbler는 9개월(個月) 저장후(貯藏後)에 90%가 Shimabara는 12개월(個月) 저장후(貯藏後)에 85%가 상품적(商品的) 가치(價値)가 있었다.