• Korean Journal of Environmental Agriculture
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• v.22 no.3
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• pp.215-219
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• 2003

To investigate the effects of low dose gamma radiation and seed moisture content (SMC) on germination and early growth of vegetable crops, seeds of chinese cabbage (Brassica campestris L.), radish (Raphanus sativus L.), red pepper (Capcicum annuum L.), figleaf gourd (Cucurbita ficifolia Bouche) and bottle gourd (Lagenaria siceraria Standl), with different SMC were irradiated with different doses ($0{\sim}20\;Gy$) of gamma-ray by irradiator ($^{60}Co$, ca.150 TBq of capacity, AECL). Vegetable crops in which low dose gamma radiation was irradiated in seeds with different moisture content showed different response in seed germination and early growth to low dose gamma radiation. The germination rate of chinese cabbage, figleaf ground and bottle gourd irradiated with $2{\sim}8\;Gy$ showed interactive responses against relative SMC. Also, significant interactions occurred for the early growth between those factors. The stimulating effects of gamma radiation were more pronounced for hydrated seeds of chinese cabbage, radish, figleaf gourd and bottle gourd showing prominent responses with $2{\sim}10\;Gy$ irradiation, particularly for chinese cabbage and bottle gourd. These results suggest that radiation may promote germination and early growth of vegetable crops through interaction with SMC.

• Current Research on Agriculture and Life Sciences
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• v.3
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• pp.79-84
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• 1985

This research was attempted in order to develop a long-term storage method for sprouting foods such as potatoes, onions, garlic and chestnuts using Co-60 gamma irradiation combined with a natural low temperature. The sprouting of the irradiated groups, 150 Gy in potatoes, 50 Gy in onions and garlic, and 250 Gy in chestnuts was almost completely inhibited until 8 to 10 months of storage. The rotting rate of loss of weight influenced a little by irradiation with a sprout inhibiting dose, and the weight of loss of the optimum dose irradiated groups was reduced by about 6 to 24% as against that of the nonirradiated in the four stored foods. The chemical components relating to the quality of sprouting foods were better retained in the irradiated groups than in the nonirradiated until the latter period of storage. Therefore, it was shown that the long term storage of sprouting foods is possible using gamma irradiation of 50 to 150 Gy for potatoes, onions, and garlic and 250Gy for chestnuts followed by storage at a natural low temperature($10{\pm}5^{\circ}C$, R.H. 75-85%).

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.7
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• pp.902-907
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• 2007

This study was carried out to find the effect of ${\gamma}$ -irradiation on the physical properties of alginic acid and ${\lambda}$-carrageenan solution. Alginic acid and ${\lambda}$-carrageenan aqueous solution were irradiated with $Co^{60}$ ${\gamma}$ -rays in dosages ranging from 3 to 100 kGy, and then the molecular weight, viscosity and color were measured. The molecular weight of alginic acid and ${\lambda}$-carrageenan solution were decreased as the ${\gamma}$ -irradiation dosage increased. In addition, the viscosity of irradiated alginic acid and ${\lambda}$-carrageenan solution were decreased depending upon the ${\gamma}$ -irradiation dosage, too. The high dosage irradiated alginic acid and ${\lambda}$-carrageenan solution's color were changed to yellow. These results suggest that low dosage of ${\gamma}$ -irradiation from 3 to 20 kGy is a very effective method for producing low-molecular alginic acid and ${\lambda}$-carrageenan.

• Clinical and Experimental Pediatrics
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• v.46 no.6
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• pp.554-560
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• 2003

Purpose : To investigate the teratogenic effect of gamma-ray on the heart of chick embryo. Methods : 50 rad, 100 rad, 150 rad, 200 rad, 250 rad, and 300 rad of gamma-ray were used to irradiate three days old chick embryos. The control group was not irradiated. After three weeks, the embryos were sacrificed and examined for cardiovascular malformation. Results : The survival rate of the gamma-ray irradiated group was significantly lower than that of the control group(33.3-63.3% vs 76.4%, P=0.001). The cardiac malformation rate of the experimental group was 11.0%. In the control group, no congenital cardiac malformations were observed. The experimental groups had a significantly higher malformation rate(P=0.001). The types of malformation were ventricular septal defect, tricuspid atresia, Ebstein anomaly and aortic arch anomaly. In the gamma-ray irradiated group, the cardiac malformations were : 14 small ventricular septal defects (VSDs), five large VSDs, two tricuspid atresias, and one Ebstein anomaly. The higher the dose of radiation applied, the higher the incidence of cardiac malformation was noted. Conclusion : Gamma-ray irradiation of 3 days old chick embryos increased the rate of death and the rate of cardiac malformation significantly.

• Korean Journal of Food Science and Technology
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• v.8 no.3
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• pp.147-160
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• 1976

Pacific oyster, hard clam and mussel were irradiated at doses up to 0.5 Mrad, the optimum dose rather than the maximum permissible was sought for in each species and post-irradiation storage characteristics studied at $0^{\circ}\;and\;5^{\circ}C$. No shellfish meat irradited at doses as high as 0.5 Mrad produced any adverse odor. However the organoleptic quality of each sample irradiated at lower doses was superior to those irradiated at the higher during the early storage period. The optimum dose was determined to be 0.2 Mrad for Pacific oyster and mussel and 0.1 Mrad for hard clam. By irradiating at the optimum dose, the storage life of Pacific oyster cculd be extend from less than 14 days to 35 days at $0^{\circ}C$ and from only 3 days to 21 days at $5^{\circ}C$. A similar storage extension was observed with mussel. The storage life of hard clam was extended from 7 days to 14 days at $0^{\circ}C$ and from 3 days to 12 days at $5^{\circ}C$. The hard clam meats were particularly susceptible to tissue softening by irradiation; an earlier onset and more extensive softening were observed with increasing dose.

• Journal of Radiation Protection and Research
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• v.11 no.1
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• pp.57-64
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• 1986

This paper described an improved technical method required for proper evaluation of personnel exposures by means of the photographic dosimeter developed by KAERI in lower gamma or X-ray energy regions, with which response of the dosimeter varies significantly. With calibration of the dosimeter in the energy range from 30 to 300 keV, the beam spectrum was carefully selected and specified it adequately. The absorber combinations and absorber thickness used to obtain the specified X-ray spectra from a constant potential X-ray machine were determined theoretically and also experimentally. A correlation between the density and exposure for the four separate energies, such as $49\;keV_{eff},\;154\;keV_{eff}\;250\;keV_{eff}\;and\;662\;keV$, is experimentally determined. As a result, it can be directly evaluated the exposure from the measured response of dosimeter.

• Korean Journal of Food Science and Technology
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• v.36 no.4
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• pp.547-552
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• 2004

Attempt was made to establish identification methods for irradiated starch. Commercial starches (corn starch/CS, sweet potato starch/SS, and potato starch/PS) were irradiated at 0-6.0 kGy and used to measure viscosity with Brookfield DV-III programmable rheometer. Starch suspensions were prepared at 8.0 (7.2%, d.b.), 8.5 (7.3%, d.b.), and 9.0% (7.3%, d.b.) for CS, SS, and PS, respectively at 100 rpm in spindle speed. Results showed viscosities of samples significantly decreased (p<0.05) as irradiation dose increased, with $R^2$ 0.9754, 0.9618, and 0.9888 for CS, SS, and PS, respectively. Irradiation dose at 1.5 kGy induced decrease in viscosity as compared to non-irradiated control by 34, 57, and 51% in CS, SS, and PS, respectively, suggesting viscometry could lie applied to identify irradiated starches. Solubility and alkali number of irradiated starches significantly increased with irradiation doses, while swelling power decreased (p<0.05). Results suggested solubility, alkali number, and swelling power for irradiated starches complement identification results of viscometry.

• Journal of Life Science
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• v.24 no.11
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• pp.1174-1179
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• 2014

This research was carried out to evaluate whether gamma ray is a useful tool for breeding new strains of mushrooms. For this research, 5 mutant groups, 20 strains of Hypsizigus marmoreus, 2 strains of Lyophyllum decastes, and 1 strain of Lyophyllum shimeji were used. Monokaryon spores from one variety of H. marmoreus were irradiated with 50~2,000 Gy of gamma ray. The propriety dose was 50~200 Gy for mutagenesis. Mutant monokaryon mycelia crossed each order to become dikaryon mycelia. The internal transcribed spacer (ITS) regions of rDNA were amplified using PCR, and the products were sequenced. The sequences of the ITS regions (16 partial rDNA, complete ITS1, 5.8 rDNA and partial rDNA) were analyzed by PCR, and strains of H. marmoreus, L. decastes, and L. shimeji were auto-sequenced. The lengths of the sequenced ITSs were 1,052~1,143 nucleotides. Genetic matrices were calculated using Nei-Li's genetic distance coefficient based on ITS sequence. The dissimilarities were 0~3.35% in strains of H. Hypsizigus. In addition, a phylogenetic tree was constructed based on ITS sequences using the neighbor-joining (NJ) method. The phylogenetic tree revealed that 23 strains and 5 mutant groups were divided into 12 clusters; the mutant groups fell into different clusters. These results show that mushroom spores were mutated effectively by gamma ray; therefore, gamma ray could be a useful tool for breeding new strains of mushrooms.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.384-388
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• 2002

Gamma irradiation was used to reduce the N-nitrosamines in emulsion-type cooked pork sausage during storage at 4$^{\circ}C$. The sausage without ascorbate to maximize the N-nitrosamine formation and the sausage with 200 ppm sodium ascorbate were prepared, respectively. The sausages were aerobically or vacuum packaged and irradiated at 0, 5, 10 and 20 kGy. A statistically significant difference was not shown in N-nitrosodimethylamine (NDMA) and N-nitrosopyrrelidine (NPYR) levels in the sausage prepared with sodium ascorbate at 0 week, while the NDMA and NPYR reduction was observed after 4 weeks storage. The NDMA level in the sausage without sodium ascorbate and irradiated at 10 kGy or above reduced in aerobic packaging, while a dose of 20 key was needed in vacuum packaging. The N-nitroscpyrrolidine reduction was shown at 20 and 30 kGy-irradiation. The results indicated that gamma irradiation was effective to reduce N-nitrosamines level in sausage during storage.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1107-1113
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• 2000

Gamma irradiation technology was applied to develop salted and fermented shrimp with lower salt concentration, high sensory quality and storage stability. Shrimp was prepared with 15 and 20% of salt and fermented at $15^{\circ}C$ for 10 weeks. The sample was irradiated at 0, 5.0 and 10.0 kGy right before optimum stage of fermentation. Fermented shrimp with 30% of salt concentration was also prepared as a control. The proximate composition, salinity and Aw were not affected by gamma irradiation. However, pH of irradiated samples was lower than that of non-irradiated samples, probably because irradiation effectively suppressed excessive fermentation by controlling microorganisms. From the results of sensory analysis, it was concluded that fermented shrimp with 15% of salt and irradiated at 10 kGy before optimum fermentation, or 20% of salt and 5 kGy or above were the most effective in terms of sensory quality and storage stability.