EFFECT OF GAMMA IRRADIATION ON THE SHELF-LIFE OF ONION (Allium cepa L)

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Date
1980-03
Authors
AGBAJI, ABEL SIMON
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Abstract
The effect of gamma irradiation on the shelf-life of onion was investigated. Onions of variety DS x WS'78 and DS'79 harvested 14 days prior to the experiment were treated at about 25°C with 5,8 and 15 krad doses of gamma irradiation. Bulbs were stored in a well ventilated room (temperature 20-25°C and RH 20-82%) in vegetable mesh bags on wooden shelves for 7 months. Onions were weekly investigated for sprouting and rotting- Chemical analyses were carried out monthly for ascorbic acid, fl -our, protein, dry matter, lipid, ash and reducing sugar. Irradiation dose of 5-15 krad completely inhibited sprouting throughout the whole storage period but irradiated bulbs showed a higher tendency to rot. In comparison with the control, irradiation did not have any significant effect on ascorbic acid, dry matter, flavour and lipid but the protein content was siginificantly lower in the irradiated bulbs. Irradiation had significant effect on the ash and reducing sugar. The compositional differences found between irradiated and untreated onion seem to be of no nutritional or organoleptic significance - Almost 100% loss was recorded for local storage trial.
Description
A Thesis submitted in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE DEPARTMENT OF BIOCHEMISTRY FACULTY OF SCIENCE AHMADU BELLO UNIVERSITY ZARIA NIGERIA
Keywords
EFFECT,, GAMMA,, GAMMA IRRADIATION,, SHELF-LIFE,, ONION,, Allium cepa L
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