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Characterization of physicochemical and functional properties of selected Irish potato varieties developed through gamma irradiation.
Article in Science progress. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Effect of hydroxypropyl starch on the multiscale structure and pasting properties of starch inFrontiers in nutrition · 2026Article
- Comparative energy value of discarded potato chips used as feedingredient in finishing diets for lambs.Journal of advanced veterinary and animal research · 2025Article
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Authors and funding
4 authors.
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Abstract
ObjectiveThis study investigated the physicochemical and functional properties of three improved Irish potato varieties (IP1, IP2, and IP3) irradiated at 15 Gy, 30 Gy, and 20 Gy, respectively, relative to the parent tubers (Asante and Sherekea).MethodsA comparative analysis was adopted to study the tubers and their parents in a completely random design with three replicates, and data was analysed using R-software version 4.3.1.ResultsKey findings revealed a significant increase in tuber dimensions for IP1, with a thickness of 63.16 ± 9.25 mm, width (48.87 ± 7.60 mm), and length (82.5 ± 11.17 mm). Notably, IP1 with a shape index of 1.51 ± 0.27 (oval) was identified as optimal for French fries' production, while IP2 and IP3 with shape indices of 1.13 ± 0.11 and 1.17 ± 0.10 (spherical) respectively are suited for crisps. Irradiation significantly increased specific gravity across all varieties, with IP1 (1.20 ± 0.00) classified as high and IP2 (1.07 ± 0.10) and IP3 (1.06 ± 0.10) as low. Crude protein decreased for IP2 (1.67 ± 0.06) and IP3 (1.53 ± 0.11) relative to Sherekea. The total ash was highest in Asante (4.15 g/100 g) and decreased post-irradiation in IP1. Irradiation also decreased the peak, breakdown, and final viscosities for IP1 relative to Asante, but varied effects were recorded for IP2 and IP3 relative to Sherekea, which was dose-dependent. Asante had the highest peak viscosity (308.99 ± 4.07), hence suitable for mashing. Overall, gamma irradiation enhanced tuber characteristics, influencing their suitability for processing.ConclusionsGamma irradiation can, therefore, be used to select the desired modification and make new commercial tuber varieties.
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