[en] Radiation treatment of potato was carried out by gamma irradiation from a Cobalt-60 source. The radiation doses applied for two varieties of potato (Desire and Metal) were 50 Gy, 100 Gy and 500 Gy. Irradiated and control potatoes were stored at 5 deg C and 20-25 deg C for 6 months. Texture investigation, sprout growth rate, and weight loss were measured every month. At the end of storage the control samples were soft and shrunken, but the texture of irradiated samples stored at 5 deg C was much better. Sprout growth was completely inhibited in potatoes which had received dosages of 100 Gy and 500 Gy. Weight loss increased during storage time, and decreased by the irradiation treatment, depending on the variety and temperature. Higher weight loss due to rotting was observed in the irradiated tubers than in the control ones. In the case of Metal variety, higher values of weight losses due to respiration, evaporation and rotting were observed in the irradiated tubers than in the control ones. (author) 9 refs.; 7 figs

[en] In the low dose experiments of radish, lettuce, tomato, paprika, pea and bean the presowing stimulation does not influence the chemical parameters (e.g. protein, fat, fibre, ash, macro and trace elements) of the edible parts of the plants. Stimulation has a favourable effect on vitamin C content of the horticultural vegetables. The irradiation of the seeds was performed using 5-15 Gy dose and a mobile X-ray generator, GIGANT-18, with dose of 2 Gy/min. (author) 11 refs.; 3 tabs

[en] According to the results of a 3-year series of experiments on the effect of ionizing radiation (gamma radiation and X radiation, respectively) on the storage life of fruits a relationship exists between the radiation doses (40, 60, 100, 500, 1000, 1500 Gy) and the changes in the quality of the fruit varieties. Radiation was generally found to stimulate the ripening process. The acceleration of ripening takes place for a short time (5-7 days) immediately after irradiation, as proved by respiration and enzyme activity tests. It can be concluded that on removal from storage, the rate of respiration of the treated fruits was lower both in controlled and in constant atmosphere which suggests that irradiated fruits can be stored for a longer time. (author) 14 refs.; 4 figs.; 6 tabs