GAMMA, ELECTRON BEAM AND ULTRAVIOLET RADIATION ON CONTROL OF STORAGE ROTS AND QUALITY OF WALLA WALLA ONIONS

@article{Lu1988GAMMAEB,
  title={GAMMA, ELECTRON BEAM AND ULTRAVIOLET RADIATION ON CONTROL OF STORAGE ROTS AND QUALITY OF WALLA WALLA ONIONS},
  author={John Y. Lu and C. Stevens and P. Yakubu and P. A. Loretan and D. Eakin},
  journal={Journal of Food Processing and Preservation},
  year={1988},
  volume={12},
  pages={53-62}
}
Walla Walla onions were irradiated with doses of 0.1, 0.3, 1.0, 2.0 and 3.0 kGy of gamma rays; 0.1, 1.0, 2.0, 3.0 and 5.0 kGy of electron beams; or 0.44 × 104 1.32 × 104, 3.52 × 104, 7.33 × 104 and 19.1 × 104 erg/mm± of UV. The onions were stored up to four weeks at 20–25 C. UV irradiated onions exhibited the greatest percentage of marketable onions and reduction in postharvest rots. Sprouting was obsened with control, UV and electron beam irradiated onions but not with gamma irradiated onions… Expand
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