Thomas P
Crit Rev Food Sci Nutr. 1984;19(4):327-79. doi: 10.1080/10408398409527380.
In Part 1 of a planned series of articles on preservation of foods of plant origin by gamma irradiation, the current state of research on the technological, nutritional, and biochemical aspects of sprout inhibition of potatoes and other tuber crops are reviewed. These include varietal responses, dose effects, time of irradiation, pre- and postirradiation storage, and handling requirements; postirradiation changes in carbohydrates, ascorbic acid, amino acids, and other nutrients; respiration; biochemical mechanisms involved in sprout inhibition; wound healing and microbial infection during storage; formation of wound and light-induced glycoalkaloids and identification of irradiated potatoes. The culinary and processing qualities with particular reference to darkening of boiled and processed potatoes are discussed. The prospects of irradiation on an industrial scale as an alternative to chemical sprout inhibitors or mechanical refrigeration are considered.
在关于通过伽马射线辐照保存植物源食品的系列文章的第一部分中，综述了土豆和其他块茎作物发芽抑制在技术、营养和生化方面的研究现状。这些方面包括品种反应、剂量效应、辐照时间、辐照前后的储存以及处理要求；辐照后碳水化合物、抗坏血酸、氨基酸和其他营养成分的变化；呼吸作用；发芽抑制所涉及的生化机制；储存期间的伤口愈合和微生物感染；伤口和光诱导糖苷生物碱的形成以及辐照土豆的鉴定。讨论了烹饪和加工品质，特别提及煮熟和加工土豆的变黑情况。还考虑了辐照作为化学发芽抑制剂或机械冷藏的替代方法在工业规模上的前景。
