Application of food irradiation processes to developing countries

D.Is. Langerak, Th.C. Wolters, A.B. Cramwinckel, H. Stegeman

Research output: Book/ReportReportProfessional


The losses in potato tubers during storage are mainly due to sprouting and rotting. Gamma irradiation effectively inhibits sprouting and extends the storage life of potatoes. Rotting can not be controlled within the sprout inhibition close range, but irradiation increases, however, the rot by disturbing the resistance mechanism. For this reason storage experiments were carried out with combination treatments of heat, calcium salicylate, salicylic acid and irradiation. Before treatment the potatoes were artificially damaged and infected with Fusarium sulfurium. After the combined treatments the potatoes were stored at 10 degrees C, 85% RH in order to study the mould growth. It appeared from the results that irradiation with 1 kGy has some effect on the delay of rot. The best results were obtained with a combined treatment of heat with 50 degrees C and irradiation of 1 kGy. A treatment with different concentrations of salicylic acid or calcium salicylate alone or in combination with irradiation has hardly an effect on the prevention of rot caused by Fusarium sulfurium. The results obtained with the combination of chemicals and irradiation are not in agreement with previous research.
Original languageEnglish
Place of PublicationWageningen
Number of pages15
Publication statusPublished - 1987

Publication series

NameReport / RIKILT


  • potatoes
  • storage
  • gibberella cyanogena
  • plant diseases
  • gamma radiation
  • food irradiation
  • food preservation
  • developing countries


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