THE IRRADIATION PRESERVATION OF ONIONS: EXPERIMENTS 1977-1983.
[In German. / En allemand.]
Author(s) : ZEHNDER H. J.
Type of article: Article
Summary
THE AUTHOR COMPARED THE STORAGE OF NONTREATED ONIONS IN A NORMAL COLD STORAGE CHAMBER OR IN A STORAGE CHAMBER WITH CONTROLLED ATMOSPHERE. THE IRRADIATION TREATMENT PREVENTED EVERY SPROUTING. HOWEVER, IN THE FIRST WEEKS THE IRRADIATION SEEMED TO STIMULATE THE DEVELOPMENT OF THE INNER BUDS. AFTER ABOUT 2 MONTHS, THE INNER BUDS BECAME NECROTIC, GOT BROWN AND SHRINKED. AFTER 8-10 MONTHS THE LOSSES BY SOFTENING WERE CONSIDERABLE. THE SMALLEST LOSSES RESULTED FROM A CONSEQUENTLY EXECUTED COLD STORAGE AT 272 TO 274 K (-1 TO 1 DEG C). WHEN, FOR ECONOMIC REASONS, THE COLD STORAGE WAS PRECEDED BY A PRESTORAGE PERIOD OF 3-4 MONTHS AT A TEMPERATURE OF ABOUT 283 K (10 DEG C), THE LOSSES BY SPROUTING WERE SERIOUS.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1985-1109
- Languages: German
- Source: Alimenta - vol. 23 - n. 4
- Publication date: 1984/07
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Vegetables
- Keywords: Irradiation; Controlled atmosphere; Chilling; Onion
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