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PHYSICAL AND CHEMICAL CHANGES OF DRY IRRADIATED ONION UNDER COLD STORAGE.

MODIFICATIONS PHYSICO-CHIMIQUES DE L'OIGNON SEC IRRADIE CONSERVE PAR REFRIGERATION.

Author(s) : BENZERFA N., SELSELET ATTOU G.

Summary

THE STUDY DEALS WITH TWOCULTIVARS OF ALGERIAN HIGHLANDS, ROUGE D'AMPOSTA AND JAUNE D'ESPAGNE. THE IRRADIATION DOSES USED WERE 4 AND 8 KILORADS AND STORAGE WAS AT AMBIENT TEMPERATURE OR 277 K (4 DEG C). THE RESULTS SHOW THAT IRRADIATION AT DOSES AS LOW AS 4 KILORADS COMPLETELY INHIBITS GERMINATION WHICH IS NOT POSSIBLE WITH REFRIGERATION. IN ORDER TO LIMIT WEIGHT LOSSES AND ROTTING, REFRIGERATION IS NECESSARY FOR MORE THAN 3 MONTHS STORAGE. COMBINED REFRIGERATION AND IRRADIATION DOES NOT APPEAR TO GIVE BETTER RESULTS THAN REFRIGERATION ALONE. GENERALLY, THE ROUGE D'AMPOSTA CULTIVAR WAS MORE SUITABLE FOR STORAGE THAN JAUNE D'ESPAGNE.

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Pages: 333-339

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Details

  • Original title: MODIFICATIONS PHYSICO-CHIMIQUES DE L'OIGNON SEC IRRADIE CONSERVE PAR REFRIGERATION.
  • Record ID : 1989-0587
  • Languages: French
  • Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
  • Publication date: 1987/08/24
  • Document available for consultation in the library of the IIR headquarters only.

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