Enhancement of quality criteria in garlic by gamma irradiation

Acta Horticulturae

Volumn 553, Issue , 2001, Pages 565-566

  Pellegrini, C N ^a   Croci, C A ^a   Orioli, G A ^a  

^a UNIVERSIDAD NACIONAL DEL SUR   (Argentina)

Author keywords

Allium sativum; Anthocyanins; Quality; Sprouting; Storage; Weight

Indexed keywords

EID: 33745520609     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2001.553.132     Document Type: Conference Paper

References (7)

1. Croci, C. A., 1988. Radioinhibición de la brotación en bulbos de ajo (Allium sativum L.), algunos aspectos bioquímicos y fisiológicos. Tesis Doctoral. Univ. Nac. del Sur. Bahía Blanca. Argentina.
2. Curzio, O. A. and Croci, C. A., 1988. Radioinhibition process in Argentinian garlic and onion bulbs. Rad. Phys. Chem., 31:203.
3. Diehl, J. F., 1990. Safety of irradiated foods. Marcel Dekker Inc. New York.
4. Du, C. T. and Francis, F. J., 1975. Anthocyanins in garlic (Allium sativum L.). J. Food Sci., 40:1101-1102.
5. Fuleki, T. and Francis, F. J., 1967. A new developing solvent for paper chromatography of various phenolics compounds, sugars and amino acids. Chrom., 26:404-411.
6. Pellegrini, C. N., 2000. Morfología del diente de ajo (Allium sativum L. cv. colorado) en postcosecha. Cambios inducidos por radiación ionizante. Tesis Doctoral. Univ. Nac. del Sur. Bahía Blanca. Argentina.
7. Pellegrini, C. N., Croci, C. A. and Orioli, G. A., 2000. Morphological changes induced by different doses of gamma irradiation in garlic sprouts. Rad. Phys. Chem., 57:315-318.