GAMMA, ELECTRON BEAM AND ULTRAVIOLET RADIATION ON CONTROL OF STORAGE ROTS AND QUALITY OF WALLA WALLA ONIONS

Autor:	P. A. Loretan, D.E. Eakin, C. Stevens, J. Y. Lu, P. Yakubu
Rok vydání:	1988
Předmět:	geography.river geography Materials science General Chemical Engineering fungi Radiochemistry Gamma ray food and beverages Walla-Walla General Chemistry Radiation Ascorbic acid Postharvest Cathode ray Irradiation Ultraviolet radiation Food Science
Zdroj:	Journal of Food Processing and Preservation. 12:53-62
ISSN:	1745-4549 0145-8892
DOI:	10.1111/j.1745-4549.1988.tb00066.x
Popis:	Walla Walla onions were irradiated with doses of 0.1, 0.3, 1.0, 2.0 and 3.0 kGy of gamma rays; 0.1, 1.0, 2.0, 3.0 and 5.0 kGy of electron beams; or 0.44 × 104 1.32 × 104, 3.52 × 104, 7.33 × 104 and 19.1 × 104 erg/mm± of UV. The onions were stored up to four weeks at 20–25 C. UV irradiated onions exhibited the greatest percentage of marketable onions and reduction in postharvest rots. Sprouting was obsened with control, UV and electron beam irradiated onions but not with gamma irradiated onions. Effect of gamma, electron beams and UV on pH, moisture, ascorbic acid and color were not significant. Onions became soft with the high dose of gamma radiation (3.0 kGy). Total sugar content was not affected by UV and electron beam but tended to be greatest at the 1.0 kGy gamma radiation. The effect of the radiation on the onion sensory scores was not clearly indicated except that 3.0 kGy gamma ray irradiated onions had the lowest firmness score.
Databáze:	OpenAIRE
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