Effect of low dose of gamma irradiation on the chipping quality of potatoes stored at 8 and 12°C

Two doses of γ-irradiation (0.01 and 0.05 kGy) were used to treat potatoes of three varieties, viz., Kufri Jyoti, Kufri Chipsona-1 and Kufri Chipsona-2 before storage at 8 and 12°C (85–90% RH). Changes in weight loss, dry matter content, chip colour, reducing sugars, sucrose, phenols and free amino acids were determined at 30, 60, 90 and 120 days of storage (DOS). Irradiation with 0.01 and 0.05 kGy suppressed sprout growth, but caused 23–100% increase in weight loss. Irradiation caused a significant increase in dry matter, phenols and free amino acids content of tubers. Increase in reducing sugars and sucrose due to irradiation was not significant, but resulted in deterioration in chip colour. Amongst the three varieties tried, Kufri Chipsona-2 showed higher weight loss.