[en] Published in summary form only

[en] Published in summary form only

[en] The revival of the use of natural dyes on textiles is due to the increased environmental pollution today. Because of their non-toxic, biodegradable properties and health hazards associated with the synthetic dyes, there is a global interest in natural dyed textiles. This research mainly focuses on the extraction and application of natural dyestuff from onion skin which can be easily collected in Myanmar. The objectives of this study are to extract natural dyestuff from onion skin by studying the effect of dye extraction mediums, to study the optimum dye extraction condition, and to study the fastness properties on dyed sample material. Preliminary phytochemical tests are performed to determine the compounds present in the onion skin. The best dye extraction method is determined by using four types of extraction mediums.Then the determination of dye extraction conditions is investigated by studying the effect of extraction time and solvent ratio on dye yield percent. After that the dye powder extract is applied on cotton fabrics by using different types of fixing agents. Among them, the most suitable type of mordant with onion skin dyestuff is selected for further study. Fastness properties on dyed cotton fabrics such as light, rubbing and washing are carried out. And then the range of colour developed on dyed materials is studied by CIE L*a* b* colour coordinates

[en] First, the countries which approve irradiated foods as those for human and the kind of approved foods were mentioned. Description was also made of the estimation of wholesomeness of irradiated foods, which was decided in 1969 by the expert committee composed of FAO, IAEA, and WHO. A long-term experiment on the toxicity including carcinogenesis of irradiated potatoes, which was carried out by the author, was stated. Experiments on wholesomeness of irradiated foods which were made in various countries were introduced, and their methods were considered. Lastly, the author's opinions were stated as follows: (a) it is possible to feed experimental animals with foods which contain irradiated or non-irradiated foods, and (b) in order to investigate genetic wholesomeness of irradiated foods, in vivo examination using mammals must be done mainly, because it offers informations useful to know the effects of irradiated foods on human body. (Tsunoda, M.)

[en] Core/shell-structured nanodiamonds exhibit excellent adsorption and photocatalytic properties by annealing in an Ar atmosphere. Results show that core/shell-structured nanodiamond/onion-like carbon materials are obtained at high-temperature annealing (1400 °C–1500 °C) and possess a favorable visible light photocatalytic activity. Solutions with 10 and 100 mg L⁻¹ methyl orange can be nearly degraded completely within 30 min and 1 h, respectively, using nanodiamonds annealed at 1500 °C. (paper)

[en] Pilot scale storage tests were carried out in co-operation with commercial onions traders in the years 1986 and 1987 to evaluate the efficacy of irradiation for sprout inhibition of onions under actual commercial stored in commercial cold storage at 1-10 degrees C and 70-90% relative humidity. The results show that irradiation reduce sprouting in onions by 11 and 40 per cent and weight loss by 3 and 5 per cent after 5 and 6 months of storage, respectively. Storage losses are minimum when radiation is applied within two weeks of harvest. A maximum storage life of six months as against five months for controls is attained. Post cold storage life at ambient temperature for irradiated onions after withdrawal from cold storage is one week longer than that of non-irradiated controls. The radio inhibition process is technically feasible and economically justified as a profit can be made during the extended storage period. Marketing trials of irradiated onions conducted during and after termination of storage revealed no adverse comments from consumers and retailers/wholesalers. Wholesalers.retailers and consumers preferred irradiated onions because of their better physical quality and longer marketable life

[en] Experiments have been carried out with varieties grown from seed and sown onions, the former playing a decisive role in the onion production in Hungary. The results of pilot plant experiments proved the favourable and at the same time loss-decreasing effect of irradiation. During drying of onions treated and stored on large scale the yield-increasing effect of irradiation has been proved. In case of varieties grown from sown onions the saving of raw materials was almost 24 and 7%, respectively. In case of varieties grown from seed onions the yield-increase due to irradiation could not be observed each year. The decisive advantage of radiation treatment is direct yield-increase. However, the investigations of dried onions proved that the characteristics of the still not visible sprouts were affected favourably by irradiation, too. The consumer response to the irradiated onions has been favourable for several years. Though the consumers had a free choice, they distinctly insisted on buying irradiated onions on the basis of their favourable experience in using such onions. In order to utilize the results, an equipment has been designed for the economic operation of the onion-irradiating plants. (P.J.)

[en] Short communications only

[en] The storage problem of potatoes and onions in Pakistan has been explained. The feasibility of preserving these vegetables by radiation and the cost and economics of the technology is examined. It has been concluded that radiation with subsequent storage at 15⁰-20⁰C will not only reduce the spoilage losses considerably but also give great benefit to the producer

[en] Information will be provided on the nature and magnitude of the control of postharvest losses in onions and garlic from the application of irradiation. Control of losses is measured in storage and during post storage marketing of the commodities. Information will also be presented on market tests and survey of consumer reaction to irradiated onions. The benefits of irradiation will be discussed in relation to the need to reduce postharvest losses in the food supply and to address consumer concerns over the safety of food due to the use of chemicals. (author)