Cesium-137 food-processing factors and food-processing retention factors of 11 organs and 10 edible wild plant species from Japan: recipes for long-term preservation reduced the radiocesium mass the most.

KIYONO Yoshiyuki, AKAMA Akio

doi:10.20756/ffpri.18.4_369

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日本の山菜10種、11部位のセシウム137の食品加工係数と食品加工残存係数：長期保存のためのレシピが放射性セシウム量を最も減らした
ニホンノサンサイ 10シュ、 11ブクライノセシウム 137 ノショクヒンカコウケイスウトショクヒンカコウザンソンケイスウ : チョウキホゾンノタメノレシピガホウシャセイセシウムリョウオモットモヘラシタ

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Abstract

To clarify the effect of cooking on ¹³⁷Cs mass, 10 species and 11 organ samples of edible wild plants were cooked: the spore stem of Equisetum arvense (Ea), petioles and flower buds of Petasites japonicus (Pj), and sprouts of Fallopia japonica (Fj), Aralia cordata (Ac), Parasenecio delphiniifolius (Pd), Senecio cannabifolius (Sc), Pteridium aquilinum (Pa), Osmunda japonica (Oj), Eleutherococcus sciadophylloides (Es), and Aralia elata (Ae). They grew up on the land exposed to the 2011 Fukushima Daiichi Nuclear Power Station accident. Soaking in hot water reduced the ¹³⁷Cs mass of Fj [¹³⁷Cs food-processing retention factor or ¹³⁷Cs Fr = (processed/unprocessed sample ¹³⁷Cs mass ratio) = 0.14 ± 0.11 (mean ± SD)], and boiling in hot water with salt also reduced the ¹³⁷Cs masses of Pj, Ac, Pd, Es, and Ae (range ¹³⁷Cs Fr = 0.41 ± 0.14 to 0.99 ± 0.09). Stringent removal using baking soda reduced the ¹³⁷Cs masses of Pa (¹³⁷Cs Fr = 0.089) and Oj (¹³⁷Cs Fr = 0.32 ± 0.04). Stringent removal using baking soda and drying for long-term preservation markedly reduced the ¹³⁷Cs mass of Oj (¹³⁷Cs Fr = 0.009 ± 0.012). Desalting after prolonged salting also markedly reduced the ¹³⁷Cs masses of Pa, Oj, and Es (range ¹³⁷Cs Fr = 0.016 ± 0.015 to 0.041 ± 0.012). However, the effect of this recipe on Sc was smaller (¹³⁷Cs Fr = 0.24 ± 0.15). Preparation by removing the less edible parts before processing the remainder and making tempura had no significant effect on the ¹³⁷Cs mass. Cooking using baking soda and drying markedly reduced the ¹³⁷Cs mass, as did desalting after prolonged salting. Both recipes are for long-term preservation.

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Bulletin of the Forestry and Forest Products Research Institute

Bulletin of the Forestry and Forest Products Research Institute 18 (4), 369-380, 2019

Forestry and Forest Products Research Institute

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