Effect of gamma-irradiation and storage on the lipid content of Nigerian onion cultivars

Apparently healthy onion bulbs were irradiated in a 60Co irradiation unit at 250C with doses of 8 and 15 krad. Subsequently the irradiated bulbs were stored with control samples in a well ventilated room (relative humidity 20-82%, 20-250C) for six months and the lipid content determined at monthly intervals. A gradual decrease in lipid content was observed for both the control and the irradiated samples with no significant difference between the values in the two cases. Taking this observation together with previous work on other quality parameters, it may be concluded that in several important nutritional respects the onions are not altered by irradiation prior to storage. (U.K.)