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

页码：149 / 158

页数：10

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