Radiation preservation of foods of plant origin. Part 2. Onions and other bulb crops |
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| Authors: | P Thomas |
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| Affiliation: | 1. Scientific Officer, Food Irradiation and Processing Laboratory, Biochemistry and Food Technology Division , Bhabha Atomic Research Centre , Bombay, India;2. Director and Professor, Federal Research Center for Nutrition , Karlsruhe, Federal Republic of Germany |
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| Abstract: | The various factors contributing to post harvest losses in onions and other bulb crops are briefly outlined in terms of the current storage methods. The present status of research on sprout inhibition by irradiation is reviewed in detail with respect to dose requirements, effect of time interval between harvest and irradiation, and the influence of environment on sprouting during storage. Biochemical mechanisms of sprout inhibition, metabolic and compositional changes (particularly sugars, anthocyanins, flavor and lachrymatory principles), and the culinary and processing qualities of irradiated onions are discussed. The future prospects for the commercial irradiation for sprout inhibition of bulb crops are considered. |
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