Ca. Croci et al., EFFECT OF GAMMA-IRRADIATION AND EXTENDED STORAGE ON CHEMICAL-QUALITY IN ONION (ALLIUM-CEPA L), Food chemistry, 54(2), 1995, pp. 151-154
The effects of gamma-irradiation and long-term storage on the chemical
quality of the Valenciana sintetica 14 onion variety were determined
under warehouse conditions in two sets of bulbs grown consecutively in
1988 and 1989. In both years irradiated and non-irradiated bulbs show
ed similar behaviour in terms of carbohydrate and ascorbic acid conten
ts throughout the 300 days of storage. It was found that the carbohydr
ate content significantly decreased in irradiated and non-irradiated s
amples up to 180 days of storage. The storage time was found not to ha
ve a significant effect on the ascorbic acid content of bulbs. The car
bohydrate and ascorbic acid contents were found to be higher in the ir
radiated and non-irradiated bulbs grown in 1988. Neither storage time
nor gamma-irradiation nor the specific year significantly affected dry
matter or acidity. Gamma-irradiation did not significantly affect fla
vour strength in terms of total pyruvate content.