Effect of γ-irradiation on the biophysical and morphological properties of corn

Effect of γ-irradiation on the biophysical and morphological properties of corn

The effects of γ‐irradiation on the biophysical and morphological properties of corn plants were investigated. The irradiation doses were 0, 1, 1.5, 2.5, 5, and 10 krad. Corn grains exposed to 1.5 and 2.5 krad showed highly significant changes in all growth parameters. Fluorescence and light absorpt...

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Bibliographic Details
Published in:Die Nahrung Vol. 48; no. 2; pp. 95 - 98
Main Authors: Al-Salhi, Mohammed, Ghannam, Magdi M., Al-Ayed, Mohammed S., El-Kameesy, Samir U., Roshdy, Shahira
Format: Journal Article
Language:English
Published: Weinheim WILEY-VCH Verlag 01-04-2004
WILEY‐VCH Verlag
Wiley-VCH
Subjects:
Biological and medical sciences
Cereal and baking product industries
Chlorophyll
Chlorophyll - metabolism
Corn
Dielectric process
Dose-Response Relationship, Radiation
Electric Conductivity
Fluorescence
Food industries
Food Irradiation
Fundamental and applied biological sciences. Psychology
Gamma Rays
Zea mays - growth & development
Zea mays - radiation effects
γ-Irradiation
Irradiation
Corn
Cereal
Properties
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Summary:The effects of γ‐irradiation on the biophysical and morphological properties of corn plants were investigated. The irradiation doses were 0, 1, 1.5, 2.5, 5, and 10 krad. Corn grains exposed to 1.5 and 2.5 krad showed highly significant changes in all growth parameters. Fluorescence and light absorption spectra of chlorophyll attributed to different doses treatments of corn grains clearly confirmed the superiority of 1.5 krad irradiation dose in stimulating corn plants. Furthermore, the frequency dependence of the relative permittivity and the electric conductivity of the treated samples have been performed and discussed. The obtained results give another support via the biophysical properties for the 1.5 krad irradiation dose to be the most favorable one to improve the plant growth characteristics.
Bibliography:istex:67FBB7A5CC14182A6F289AAD4081689A0589F13B
ark:/67375/WNG-NKV56TPR-R
ArticleID:FOOD200300331
ISSN:0027-769X
1521-3803
1611-6070
DOI:10.1002/food.200300331