Study on the preservation effect of Co-γ ray irradiation on potatoes.

To evaluate the effect of irradiation on the preservation of potatoes, fresh potatoes were selected as the irradiation objects, and irradiated with Co-γ radiation source for 0, 100, 200, 500 and 1000 Gy, respectively. During the irradiation, the well-packaged YBiEuMgTiO novel thermoluminescence dosimeter material was placed together with the potatoes at the same position. Then, the potatoes were stored in the same temperature and humidity environment, and the quality changes of the potatoes were observed. The YBiEuMgTiO material had good performance indicators, and was used to measure the irradiation dose of the potatoes. The experiment showed that irradiation could appropriately extend the storage time of potatoes, and gamma irradiation of about 1000 Gy could achieve the best preservation effect. The main pathogenic fungi that cause dry rot of potatoes were Fusarium solani and Fusarium oxysporum, and the appropriate dose of Co-γ irradiation could effectively inhibit the spread and growth of these fungi.