Abstract In this study, the effect of different doses of gamma rays (0–2.5 kGy) and packages (polypropylene, perforated polypropylene, vacuum packages) on the acceptable shelf life of minimally processed garlic cloves was assessed under refrigerated conditions. It was observed that physiological loss in weight, firmness, total soluble solids, ascorbic acid, allicin content, colour (L, a, b, C, H, ΔE and BI) and total plate count varied significantly (p

中文翻译：

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低温贮藏过程中最小加工大蒜的质量和可接受性随γ-辐照和包装的变化

摘要 在这项研究中，在冷藏条件下评估了不同剂量的伽马射线（0-2.5 kGy）和包装（聚丙烯、穿孔聚丙烯、真空包装）对最低限度加工的蒜瓣可接受保质期的影响。观察到体重、硬度、总可溶性固形物、抗坏血酸、大蒜素含量、颜色（L、a、b、C、H、ΔE 和 BI）和总菌落数的生理损失显着变化（p