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.