Characterization of physicochemical and functional properties of selected Irish potato varieties developed through gamma irradiation.

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.