SENSORY QUALITY OF IRRADIATED ONION AND GARLIC BULBS

被引：4
|
作者：
CURZIO, OA
URIOSTE, AM
机构：
[1] Laboratorio de Radiosótopos, Departamento de Química e Ing, Química Universidad Nacional del Sur Avda, Bahía Blanca
来源：
JOURNAL OF FOOD PROCESSING AND PRESERVATION | 1994年 / 18卷 / 02期
关键词：
D O I：
10.1111/j.1745-4549.1994.tb00249.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The radioinhibition process has shown to prolong shelf-life of ''Valenciana sintetica 14'' onion variety and ''Colorado'' garlic variety. Sensory attributes of the irradiated bulbs were tested monthly by trained judges during extended storage in warehouse conditions (6-32C, R. H. 40-50%). The sensory properties observed were external and internal appearance, firmness and odor. The irradiated bulbs were judged to be superior in quality with respect to internal and external appearance (p < 0.01) and firmness (p < 0.01), after 180 days postharvest. The irradiated bulbs showed no difference in odor (p < 0.05), when compared to unirradiated ones, through the storage period.
引用
收藏
页码：149 / 158
页数：10
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