Quality of irradiated alfalfa sproutst.
Alfalfa (Medicago sativa L.) sprouts were irradiated with gamma rays at doses of 0, 0.85, 1.71, and 2.57 kGy at 5 degrees C. then stored at 6 degrees C for 14 days. Antioxidant power, total ascorbic acid (TAA) (ascorbic acid plus dehydroascorbic acid), carotenoid, chlorophyll, and color were measured at 1, 7, and 14 days of storage. Antioxidant power increased linearly with radiation dose at both 1 and 7 days of storage. Irradiation had minimal effect on TAA content when compared with the decrease in TAA content during storage. Carotenoid content of sprouts irradiated at 1.71 and 2.57 kGy was higher than that of control at 7 days of storage. Irradiation did not have a consistent effect on chlorophyll content or color.
Fan
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US Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038, USA. xfan@arserrc.gov
Thayer
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D000975:Antioxidants / Q000032:analysis; D003116:Color / Q000592:standards; D004307:Dose-Response Relationship, Radiation; D005511:Food Handling / Q000379:methods*; D000455:Medicago sativa / Q000528:radiation effects* / Q000592:standards*
D000975:Antioxidants