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KMID : 0380619770090010036
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Korean Journal of Food Science and Technology
1977 Volume.9 No. 1 p.36 ~ p.40
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Studies on the Preservation of Korean Chestnut by Gamma Irradiation
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박노풍/Park, Nou Poung
김성기/김년진/이종욱/Kim, Sung Kih/Kim, Yun Jin/Rhee, Chong Ouk
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Abstract
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Experiments were carried out to determine the optimum dose for the preservability of each Korean chestnut varieties by means of gamma-radiation. They were associated with control of spots in the edible portion of chestnut due to irradiation at the 6na1 stage of storage. With this result the following summary can be made.
1. In consideration of those factors such as rooting, sprouting, rotting and undesirable spots on the flesh, it was shown that the optimum radiation dose was checked to be 25-35 Krad though there are some difference among the varieties of chestnut.
2. Rotting and the spots on the flesh of chestnut were remarkably inhibited by low oxygen atmosphere during irradiation. This condition greatly contributed to inhibit sprouting with the low radiation dose(15 Krad).
3. The nuts irradiated had a marked increase in carbon dioxide evolution immediately after the irradiation. However on the day succeding the treatment, these increased curves gradually normalized as same as that of untreated.
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