Evaluation of the Effect of Different Doses of Fast Electron Irradiation on the Flavoring Compounds and Storage Life of Pink Garlic (Allium sativum L.)
Irradiation process could increase shelf life of garlic during storage. For determination of the optimum dose of irradiation, Garlic bulbs of Mazand variety were irradiated 30 days after harvest with 0, 25, 50, 75, 100 and 150 Gy dose of fast electrons. During the 8 months of storage at cold and unc...
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| Format: | Article |
| Language: | fas |
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Isfahan University of Technology
2015-12-01
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| Series: | Tulīd va Farāvarī-i Maḥṣūlāt-i Zirā̒ī va Bāghī |
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| Online Access: | http://jcpp.iut.ac.ir/browse.php?a_code=A-10-1-286&slc_lang=en&sid=1 |