Detection of Irradiated Pulses by PSL Method

Photostimulated luminescence (PSL) as a screening method is very simple and rapid to detect irradiated foods but various disadvantages (light induced fading of PSL signal or response to clean foods with minerals insensitive to PSL measurement). In this study the characteristics of radiation induced PSL for 10 kinds of pulses (Chinese Soybean and Adzuki bean, Pinto bean, Cowpea, Green gram, Canadian Blue pea and Soybean, American Black-eyed pea and Chickpea, Red Kidney Bean) were investigated. The screening-PSL (s-PSL) cumulate counts of pulses significantly increased with irradiation dose up to 3kGy. The s-PSL cumulate counts of irradiated pulses gradually decreased with increasing storage periods. The s-PSL cumulate counts of all pulse samples irradiated at a minimum dose of 0.5kGy exceeded considerably the upper screening threshold (5000 counts) regardless of storage period. Calibrated PSL (Cal-PSL) were obtained by re-irradiating the pulse samples with a gamma ray dose of 1kGy and the PSL ratios (s-PSL/Cal-PSL) were calculated for normalization of sensitivity of the pulse samples. The PSL ratio at each irradiation dose was almost similar regardless of kind of pulses.