The Co-60 Irradiation of Garlic to Prevent Sprouting and Its Influence to Alliin-lyase Activities
Year: 1967
Type: article
Abstract: Garlic bulbes were irradiated by Co-60 and stored one to four months at room temperature. The irradiations were carried out at the doses from 0.1 to 6.4 Krads. The earlier experiments before August were successfully carried out. But the later experiment failed as the result of the onset of sprouting mechanisms. The minimum dose of irradiation to prevent sprouting of garlic was 3-4 Krads. The overall quantities and the physico-chemical properties of alliin-lyase obtained from irradiated garlic were unchanged compared with the enzyme from unirradiated one. But the enzyme obtained from irradiated garlic was less soluble than that of unirradiated one.
Source: FOOD IRRADIATION JAPAN
DOI: 10.5986/jrafi.2.106
Authors: Tadashi Watanabe, Hiroko Tozaki
Institution: Osaka City University
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W381701255