Experimental validation and evaluation of electronic sensing techniques for rapid discrimination of electron-beam, γ-ray, and X-ray irradiated dried green onions (Allium fistulosum)

  • Namhyeok Chung
  • Sudha Rani Ramakrishnan
  • Joong-Ho KwonEmail author
Original Article


This study focuses on applicability of e-sensing methods in addition to direct epifluorescent filter technique (DEFT), aerobic plate counts (APC), and photostimulated luminescence (PSL) to discriminate e-beam, γ-ray, and X-ray irradiated green onions (scallions) at 1, 4, and 7 kGy for each irradiation treatment, along with two confirmatory analysis. Although low dose (1 kGy) reduced the APC (6.15–2.69 log CFU/g), no significant difference was observed in DEFT. Scallions with log DEFT/APC ratio of ≥ 5.2 can be suspected as irradiated at at least 1 kGy. Both non-irradiated (< 700 counts/min) and irradiated (> 5000 counts/min) scallions were identified by PSL. Besides distinct volatile compounds profile, cumulative e-nose discrimination of 92.06% from principle component analysis was apparent among irradiation conditions. Sensitivity to changes in perceived taste by e-tongue showed 96.07% variation. The e-sensing capability to discriminate irradiated scallions can be exploited for exposing counterfeit claims as either non-irradiated or irradiated within the recommended standards.


Irradiation Green onions E-sensing Thermoluminescence Direct epifluorescent technique 



This research was supported by the funding from National Research Foundation of Korea (NRF-2016R1D1A3B03931282, 2016).


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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.School of Food Science and BiotechnologyKyungpook National UniversityDaeguSouth Korea

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