Effects of X-ray Irradiation on the Storage and Preservation of Coloured Potatoes

In order to investigate the influence of X-ray irradiation dose on the germination and storage quality of coloured potatoes, this study took the coloured potatoes Yellow Rose 3, Purple Rose 3, Red Rose 5 and common potatoes as test materials, and treated them with 5 MeV electron-beam rotary target X-rays at 0, 100, 300 and 500 Gy. The treated potatoes were stored at room temperature (20±2) ℃ with a relative humidity of 80%~90%. In order to study the influence of X-ray irradiation on the appearance, nutritional quality and fresh-keeping effects of potatoes, parameter changes of germination rate, weight loss rate, hardness, VC content, dry matter content and respiration intensity during the storage period were analyzed. The results showed that X-ray irradiation treatment reduced the respiratory intensity of potatoes in the mid to late storage period and decreased the weight loss, hardness decline and loss of VC content during storage. Compared with control group, 100 Gy irradiation treated Yellow Rose 3, Purple