Quality of irradiated alfalfa sprouts

Alfalfa (Medicago sativa L.) sprouts were irradiated with gamma rays at dos es of 0, 0.85, 1.71, and 2.57 kGy at 5 degreesC, then stored at 6 degreesC for 14 days. Antioxidant power, total ascorbic acid (TAA) (ascorbic acid pl us dehydroascorbic acid), carotenoid, chlorophyll, and color were measured at 1, 7, and 14 days of storage. Antioxidant power increased linearly with radiation dose at both 1 and 7 days of storage. Irradiation had minimal eff ect on TAA content when compared with the decrease in TAA content during st orage. Carotenoid content of sprouts irradiated at 1.71 and 2.57 kGy was hi gher than that of control at 7 days of storage. Irradiation did not have a consistent effect on chlorophyll content or color.