Effects of Gamma Irradiation on Physico-chemical, and Functional Properties of Irish Potato Tubers and flours is Dose and Varietal Dependent

Abstract

Irish potato (Solanum tuberosum L.) is a globally significant food crop, serving as a staple for many populations and contributing to food security. Gamma irradiation has emerged as a promising postharvest technology to extend the shelf life of potato tubers by inhibiting sprouting, greening, and microbial spoilage. This review comprehensively analyzes the impact of gamma irradiation on the physical, chemical, and functional properties of Irish potato tubers and flours. Optimal doses of gamma irradiation (50-150 Gy) effectively control sprouting and maintain firmness by delaying metabolic processes. However, higher doses can negatively impact morphology, potentially reducing tuber size and weight. Texture is also affected, with irradiation potentially causing cell wall breakdown, leading to decreased hardness. Gamma irradiation can reduce moisture content due to increased water radiolysis. Protein content may decrease due to structural changes, while lipid content can be reduced through peroxidation or inhibited biosynthesis. Mineral content, such as sodium and potassium, may also decline. Interestingly, irradiation can decrease anti-nutritional factors like solanine and enhance antioxidant properties. Effects on reducing sugars are variable and dose-dependent, with potential for both increases and decreases. Water absorption capacity (WAC) generally increases following irradiation due to starch granule breakdown. Oil absorption capacity (OAC) can be enhanced through oxidation and degradation of starch components. Pasting properties, crucial for texture and consistency, are modified, with peak viscosity potentially increasing at lower doses but decreasing at higher doses. While gamma irradiation offers benefits in preserving potatoes and reducing postharvest losses, it is essential to optimize irradiation conditions to minimize any adverse effects on quality and ensure consumer acceptance