Sprout inhibition of potatoes with soft-electron (low-energy electron beams)

The surfaces of potatoes were irradiated with electrons of different energy levels, and the effects on sprouting were investigated. Electrons at 270 keV or higher effectively inhibited sprouting of four cultivars of potatoes, cvs Danshaku, Hokkaikogane, Toyoshiro and May Queen, even after storage at 23 °C for 4 months. Sugar contents in tubers treated with 270-keV electrons were lower after storage for 3 months than their levels before electron treatment. The levels of glucose, fructose and sucrose were significantly lower in the tubers treated with 270-keV electrons than in low temperature (5 °C)-stored tubers. The results indicate the potential of low energy electron treatment for the shelf-life extension of potatoes as an alternative to treatments with gamma-rays or chemicals.