Effect of storage conditions on photostimulated luminescence of irradiated garlic and potatoes

Photo-stimulated luminescence (PSL) has been used as a rapid screening method for various irradiated foods. This study determined the effects of light conditions (natural light, artificial light, and dark room) on PSL photon counts (PCs) during post-irradiation periods. The potential use of PSL as a screening method was evaluated for irradiated garlic and potatoes stored under different light conditions for 2 years. At the start, non-irradiated garlic had intermediate values for PCs, while non-irradiated potato samples had false positive results. However, the irradiated samples for both garlic and potatoes had much higher PCs. The PCs of all the samples declined as the storage time increased. But, all irradiated samples gave positive values of PCs even after 2 years except when stored under natural light. The effect of light conditions on decreasing the PCs was in the order of sunlight, then artificial light, and finally a dark room, respectively.

► PSL properties of irradiated garlic and potatoes were investigated. ► PSL properties were found sensitive to different light conditions during storage. ► The most drastic effect was observed by natural light following artificial light. ► Screening was possible even after 2 years except samples stored under natural light.