Effect of irradiation dose, storage time and temperature on the ESR signal in irradiated oat, corn and wheat.
Results obtained for electron-irradiated oat, corn and wheat kernels are discussed. The applied irradiation doses were up to 160 kGy. For doses up to approx. 50 kGy the number of free radicals produced by the irradiation is linear with the absorbed dose; moreover, the decay at room temperature in the dark or in the presence of light is quite similar. These facts point to the possible use of these kernels as dosimeters. An analysis of the free radical decay as a function of time and temperature shows the contribution of at least three types of radicals, whose half-lifes, radiochemical yields and activation energies are given.
Murrieta
H
H
Instituto de Fisica, Universidad Nacional Autónoma de México, Mexico, Mexico DF.
Muñoz
E
E
Adem
E
E
Burillo
G
G
Vazquez
M
M
Cabrera
E
E
D018554:Avena / Q000737:chemistry / Q000528:radiation effects; D004578:Electron Spin Resonance Spectroscopy / Q000379:methods*; D005514:Food Irradiation; D005609:Free Radicals / Q000032:analysis / Q000528:radiation effects; D011829:Radiation Dosage; D011854:Radiochemistry; D011874:Radiometry / Q000379:methods*; D013696:Temperature; D013997:Time Factors; D014908:Triticum / Q000737:chemistry / Q000528:radiation effects; D003313:Zea mays / Q000737:chemistry / Q000528:radiation effects
D005609:Free Radicals