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STORAGE BEHAVIOR of an EARLY GARLIC ( ALLIUM SATIVUM L.) SUBJECT to GAMMA‐RAY RADIOINHIBITION
Author(s) -
CROCI C. A.,
CURZIO O. A.,
ARGÜELLO J. A.
Publication year - 1990
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.1745-4549.1990.tb00832.x
Subject(s) - allium sativum , cultivar , organoleptic , bulb , horticulture , gamma irradiation , flavour , food science , biology , toxicology , mathematics , irradiation , physics , nuclear physics
Garlic bulbs of an early cultivar (Rosado Paraguayo) were irradiated with a dose of 50 Gy of Co‐60 gamma rays at 30 days after harvest. Experimental lots were stored up to 300 days in a commercial warehouse (6‐32°C; R.H. 40‐50%). the treatment reduced the weight loss of the bulbs and increased the percentage of both marketable bulbs and cloves without affecting organoleptic properties. the results show that both the raw/fresh market for this early cultivar and the garlic processing industry would profit from the radioinhibition process.