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KMID : 0380619840160040408
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Korean Journal of Food Science and Technology
1984 Volume.16 No. 4 p.408 ~ p.412
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Effect of Gamma Irradiation on the Physiological Characteristics of Garlic Bulbs During Storage
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조한옥/Cho, Han Ok
손태화/권중호/변명우/윤형식/Sohn, Tae Hwa/Kwon, Joong Ho/Byun, Myung Woo/Yoon, Hyung Sik
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Abstract
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This study was intended to investigate the physiological effect of gamma irradiation at 50, 100 and 500 Gy on the garlic bulbs stored at low temperature of 3±1℃ and a relative humidity of 70-80%, and room temperature of 12±5℃ and a relative humidity of 75-85%, respectively for 10 months. Irradiation treatment stimulated temporary the respiration of garlic, which was greatly affected by storage conditions later. Sprouting of garlic was effectively inhibited in the all irradiated and low temperature groups until 10 months of storage, while the nonirradiated and 50 Gy groups were partially rooted around the 4th month after storage under both conditions. Weight loss and spoilage were shown to be little affected by irradiation until the nonirradiated garlic sprouted, and at the latter stage of storage period, the optimum dose of irradiation showed a significant effect on the reduction of weight loss and spoilage in stored garlic. It was also found that irradiation for sprout inhibition did not influence the firmness of garlic cloves.
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