Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of Irradiation of Red Radish Seeds on the Seed Viability and Functional Properties of Sprouts

  • Waje, Catherine K. (Department of Food Science and Technology, Kyungpook National University) ;
  • Park, Ju-Hwan (Department of Food Science and Technology, Kyungpook National University) ;
  • Kim, Gui-Ran (Department of Food Science and Technology, Kyungpook National University) ;
  • Kim, Yu-Ri (EB Tech Co., Ltd.) ;
  • Han, Bum-Soo (EB Tech Co., Ltd.) ;
  • Lee, Yeon-Kyung (Department of Food Science and Nutrition, Kyungpook National University) ;
  • Moon, Kwang-Deog (Department of Food Science and Technology, Kyungpook National University) ;
  • Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University)
  • Published : 2009.04.30
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Abstract

Red radish seeds were irradiated at doses up to 8 kGy using electron beam (e-beam) and gamma ray ($\gamma$-ray). The seed viability and functional properties (carotenoid, chlorophyll, ascorbic acid, and total phenol) of sprouts grown from these irradiated seeds were evaluated. High germination percentage ($\geq$97%) was observed in seeds irradiated at $\leq$5 kGy, but the yield ratio and sprout length significantly decreased with increased irradiation dose. Irradiation at $\geq$6 kGy resulted in curling of the sprout roots. Sprouting enhanced the functional properties of red radish seeds as indicated by the increased carotenoid, chlorophyll, ascorbic acid, and total phenol contents during germination. However, radiation treatment hampered the growth of seeds resulting in underdeveloped sprouts with decreased carotenoid, chlorophyll, ascorbic acid, and total phenol contents. In general, e-beam and $\gamma$-ray irradiation of red radish seeds showed similar effects on the seed viability and functional properties of sprouts. Postharvest storage reduced the functional quality of sprouts.

Keywords

References

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