The radioinhibition process has shown to prolong shelf-life of “Valenciana sintética 14” onion variety and “Colorado” garlic variety. Sensory attributes of the irradiated bulbs were tested monthly by trained judges during extended storage in warehouse conditions (6-32C, R.H. 40–50%). the sensory properties observed were external and internal appearance, firmness and odor. The irradiated bulbs were judged to be superior in quality with respect to internal and external appearance (p < 0.01) and firmness (p < 0.01), after 180 days postharvest. the irradiated bulbs showed no difference in odor (p < 0.05), when compared to unirradiated ones, through the storage period.
No takes yet. Share an insight, caveat, or question.
Curzio et al. (1994) studied this question.
Synapse has enriched 5 related papers. Consider them for comparative context: