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THE INFLUENCE OF GAMMA‐IRRADIATION ON THE STORAGE LIFE OF “RED” VARIETY GARLIC
Author(s) -
CROCI C.A.,
CURZIO O.A.
Publication year - 1983
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1983.tb00675.x
Subject(s) - gamma irradiation , warehouse , irradiation , cultivar , horticulture , food science , chemistry , biology , business , physics , marketing , nuclear physics
Garlic bulbs from local cultivars were irradiated 30 days after harvest with a dose of 0.03 kGy of Co–60 gamma rays. A pilot scale sample was stored 300 days in commercial warehouse (6–32°C; 58–86 R.H.). At the end of the storage period the irradiated garlic bulbs had lost 24% of their original weight. After 270 days of storage 79.0 ± 8.4% of the irradiated bulbs were adjudged marketable. The process did not adversely affect the acceptability of the product.