Investigation of the chemical composition-changes in horticultural plants as a function of X-ray stimulation doses
1989
Szabo, A.S. | Tejeda, M.A.J. (University of Horticulture and Food Industry, Budapest (Hungary). Food Chemistry Dept.)
In low dose X-ray experiments on radish, lettuce, tomato, paprika, pea and bean the presowing stimulation did not influence the chemical parameters /e.g. protein, fat, fibre, ash, macro and trace elements/ of the edible parts of the plants. The stimulation had a positive effect on the vitamin-C /ascorbic acid + dehydroascorbic acid/ content of these vegetables. The irradiation of the seeds was performed in the 5-15 Gy dose interval, using a mobile X-ray generator, GIGANT-18, with dose-intensity of 2 Gy/min.
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