http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Effect of Irradiation of Red Radish Seeds on the Seed Viability and Functional Properties of Sprouts
Catherine K. Waje,Juhwan Park,Guiran Kim,Yu Ri Kim,Bumsoo Han,Yeon-Kyung Lee,Kwang-Deog Moon,Joong-Ho Kwon 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.2
Red radish seeds were irradiated at doses up to 8 kGy using electron beam (e-beam) and gamma ray (γ-ray). The seed viability and functional properties (carotenoid, chlorophyll, ascorbic acid, and total phenol) of sprouts grown from these irradiated seeds were evaluated. High germination percentage (≥97%) was observed in seeds irradiated at ≤5 kGy, but the yield ratio and sprout length significantly decreased with increased irradiation dose. Irradiation at ≥6 kGy resulted in curling of the sprout roots. Sprouting enhanced the functional properties of red radish seeds as indicated by the increased carotenoid, chlorophyll, ascorbic acid, and total phenol contents during germination. However, radiation treatment hampered the growth of seeds resulting in underdeveloped sprouts with decreased carotenoid, chlorophyll, ascorbic acid, and total phenol contents. In general, e-beam and γ-ray irradiation of red radish seeds showed similar effects on the seed viability and functional properties of sprouts. Postharvest storage reduced the functional quality of sprouts.