Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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An Application of Photo-stimulated Luminescence (PSL) and Electron Spin Resonance (ESR) Analysis for the Irradiated Spicy Vegetables

Choi, In-Duck;Byun, Myung-Woo;Kwon, Joong-Ho;Kim, Dong-Ho

  • Published : 20041000
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Abstract

Photo-stimulated Luminescence (PSL) and Electron Spin Resonance (ESR) were applied to detect irradiation treatment of dried onion, green onion, and ginger (peeled and unpeeled) divided into 0.3, 0.6, and 0.9 kGy for low-dose group, and 3.0 and 7.0 kGy for high-dose one. PSL results revealed irradiated onion and ginger at low doses gave positive photon counts, indicating irradiation treatment. But the irradiated green onion could be detected from control at 3.0 kGy or higher doses. ESR results indicated irradiated samples showed typical ESR single signal spectra at g-value of $2.006{\pm}0.0007$. Significant ESR signals for dried onion and ginger were obtained, differentiating them from control. Whereas ESR signals of green onion were not sensitive at low doses, they were clearly identified at 3.0 kGy or higher doses.

Keywords

References

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