Authors :
Alexander A. Tyovenda; Isidore Komofor Ngongiah; Nguvan Becky Akaagerger; Soweh Raymond Mbinkong; Kenkwa Basil Songwe
Volume/Issue :
Volume 7 - 2022, Issue 1 - January
Google Scholar :
http://bitly.ws/gu88
Scribd :
https://bit.ly/3rYJ9AS
DOI :
https://doi.org/10.5281/zenodo.5906279
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.
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.