ABSTRACT “Jewel” sweet potatoes were irradiated with gamma radiation and a dose‐rate relationship on nutrients was investigated. The total dose was 1 kGy/h. The results indicated that generally moisture, ascorbic acid and carotenoids level were higher at high dose rates than at low dose rates. Starch and texture tended to decrease with increase in dose rate. Thiamin and riboflavin were not affected by dose rate. The effect on sugars was not clear. The levels of sugar constituents for roots irradiated at 10.40 kGy/h tended to be higher than other dose rates. Some differences were significant.
No takes yet. Share an insight, caveat, or question.
Lu et al. (1989) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: