Abstract The present study was undertaken to study the effect of different gamma irradiation doses on storage life of garlic bulbs under ambient storage conditions. Garlic bulbs (cv. PG-18) were irradiated with gamma rays in dose range of 0–0.2 kGy and stored under ambient conditions (Temp 27–35 °C and RH 34–76%). Physical and chemical quality parameters i.e. physiological loss in weight (plw), rotting, sprouting, total soluble solids, firmness, ascorbic acid and allicin content of garlic bulbs was determined fortnightly to assess its storage life. On 195th day of ambient storage, the weight loss of bulbs ranged from 32.22 to 38.48% in all irradiation doses. It was observed that upto 30 days and 150 days, there was no rotting and sprouting, respectively in all the treatments. Firmness, total soluble solids, ascorbic acid and allicin content were significantly different with storage period and irradiation dose levels. It is concluded that garlic bulbs irradiated @ 0.12 kGy of gamma radiation resulted in minimum post-harvest losses along with maintaining their marketable shelf life for 4 months under ambient storage conditions.

中文翻译：

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常温贮藏条件下γ辐照大蒜鳞茎的理化行为

摘要 本研究旨在研究不同伽马辐射剂量对常温储存条件下大蒜鳞茎储存寿命的影响。大蒜球茎（cv. PG-18）用剂量范围为 0-0.2 kGy 的伽马射线照射并储存在环境条件下（温度 27-35 °C 和 RH 34-76%）。每两周测定一次大蒜鳞茎的物理和化学质量参数，即生理学重量损失 (plw)、腐烂、发芽、总可溶性固体、硬度、抗坏血酸和大蒜素含量，以评估其储存寿命。在环境储存的第 195 天，在所有照射剂量下，灯泡的重量损失范围为 32.22% 至 38.48%。观察到30天和150天，所有处理分别没有腐烂和发芽。硬度，总可溶性固体，抗坏血酸和大蒜素的含量随贮存期和辐照剂量水平的不同而显着不同。得出的结论是，大蒜鳞茎以 0.12 kGy 的伽马辐射进行辐照，导致收获后损失最小，同时在环境储存条件下将其可销售的保质期保持 4 个月。