Pilot-Scale Studies on the Irradiation of Bangladesh Onions. Final Report for the Period 1 March 1981-31 August 1985

摘要

Two major varieties of onions were irradiated (50-80 Gy) and stored either at ambient temperature (20-37 deg. C) and humidity (70-90% RH) and/or under refrigeration (13-15 deg. C) for nine months. Raw and cooked irradiated onions had higher organoleptic ratings. Consumers found irradiated onions were of superior quality. There were no adverse comments on the sale and quality of irradiated onions purchased at competitive market prices. There were no adverse consumer comments nor negative reaction to purchase at competitive market prices. 14 refs, 1 fig, 6 tabs. (Atomindex citation 17:059116)