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Effects of Ionizing Radiations on Plant Tissues: I. Quantitative Measurements of the Softening of Apples, Beets, and Carrots

1956; Radiation Research Society; Volume: 5; Issue: 2 Linguagem: Inglês

10.2307/3570361

1938-5404

R. E. Glegg, Frank P. Boyle, L. W. Tuttle, Dwight E. Wilson, Z. I. Kertész,

Plant Genetic and Mutation Studies

Several teams of investigators have shown that ionizing radiations cause changes in the texture of fruits and vegetables (1-5). In most cases the effects have been measured in a subjective manner and reported as a loss in texture, softening, limpness, or mushiness. Recently, an attempt was made to express the degree of softening on a semiquantitative basis (5). These observations have been useful in indicating the qualitative effects of irradiation on the firmness of plant tissues. However, the available data do not make it possible to estimate the minimal dossage required to cause softening or to evaluate the changes resulting from relatively small increments of radiation. The present paper reports quantitative measurements of the softening caused by irradiation of fruits and vegetables. Basically, the changes in firmness are recorded in terms of the load required to crush a sample. This technique has made it possible to determine the threshold dosage of y-radiation which results in the softening of apples, beets, and carrots.