Pre-commercial scale preservation of garlic by gamma radiation in combination with cold storage

Irradiation of garlic on a pilot scale and storage in cold room under commercial condition was carried out in co-operation with garlic trader in 1986-1987. Garlic bulbs from local cultivars were irradiated seven weeks after harvest with average dose of 70 Gy and stored for nine months at low (1-7 degrees C) and ambient (25-34 degrees C) temperatures. The treatment proved to be effective in controlling sprouting and in reducing weight loss and rotting. After 9 months of cold storage the weight loss and rotting of irradiated bulbs were reduced by 18 and 13 per cent. The radio inhibition process is technically feasible and economically justified as a profit can be made during the extended storage period. Small scale marketing trials of irradiated garlic conducted during and after termination of storage revealed no adverse comments from consumers