Garlic (Alium sativum) preservation by application of gamma radiation

Garlic preservation was studied during a period of eleveth months using doses of gamma radiation of 0,06 and 0,12 kGy. The product was stored in netted mesh bags, at room temperature and relative humidity. Sprouting, weight losses, microbiological damages, decoloration and emaciation were controlled periodically. The results of this study permit to conclude that with a dose of 0,06 kGy is possible to preserve garlic for a period up to ten months, with market quality. (Author)