馬鈴薯的儲存（二）伽瑪射線照射對加工馬鈴薯儲存之研究

Potato Storage II. Effects of Gamma Irradiation on the Storage of Processing Potatoes

加工用馬鈴薯必須以10°C左右之中溫儲存，還原醣方維持低含量。其中若以伽傌射線輔助處理，可因減少發芽而延長儲存期限。雖然照射處理會使薯塊發生煮後黑變（after-cooking darkening）之現象，但不影響製薯片，薯條等高油溫產品。根據本試驗之結果，臺灣目前三推廣品種，若卡地娜以17.5-20 Krad，大葉以10-12.5 Krad，五峰三號以12.5 Krad之60Co γ-ray照射後存於10°C，均能有效抑芽，且可週年儲存供加工廠需求，此期間含醣量低，硬度、維生素丙及重量改變較小。

The potatoes are stored above 10°C is suitable for processing of chip and french fry for low level of sugars. Gamma irradiation treatment before storage can inhibit sprout effectively during storage. Although the irradiated potatoes showed after-cooking darkening. It can not influence on the processing of chip and french fry. The three varieties, Cardinal, Kennebec, and Wu-Foon #3 irradiated with 17.5-20 Krad, 10-12.5 Krad, and 12.5 Krad of 60Co γ-ray respectively were stored at 10°C, 80% RH for nine months. These potatoes can supply for processing industry all the year round. The changes of hardness, Vit. C content, and weight of irradiated tuber were smaller than those without irradiation.