Publication Date: 2022/01/26
Abstract: Food wastage as a consequence of deterioration and short shelf life is a major issue impacting food security and the economy of Nigeria and Cameroon in particular in the context of a rising population and constant natural resources. This study is aimed at investigating the effects of X-Irradiation on the physicochemical properties, and shelf life of red and white onion (Allium cepa), and Garlic (Allium sativum),
Keywords: Onion, Garlic, X-irradiation, Physicochemical Properties, Shelf Life.
DOI: https://doi.org/10.5281/zenodo.5906279
PDF: https://ijirst.demo4.arinfotech.co/assets/upload/files/IJISRT22JAN4802.pdf
REFERENCES