Sharma, S. R.Sharma, Pallavi2020-07-152020-07-152020http://krishikosh.egranth.ac.in/handle/1/5810149160The present study was undertaken to study the effect of different irradiation doses on storage life of bulbs and minimally processed onion and garlic. Onion and garlic bulbs were irradiated within dose range of 0-0.2 kGy and stored under ambient conditions (Temp 25-35°C and RH 45-75%) whereas minimally processed onion and garlic i.e. onion rings and garlic cloves were irradiated within dose range of 0-2.5 kGy, packaged in polypropylene (PP), perforated polypropylene and vacuum packages and stored under ambient (Temp 25-35°C and RH 60-70%) and refrigerated (Temp 4-5°C and RH 70%) storage conditions. Physical and chemical quality parameters i.e. physiological loss in weight (PLW), rotting, sprouting, total soluble solids, firmness, ascorbic acid, pyruvic acid for onion, allicin content for garlic, microbial load and overall acceptability of both bulbs and minimally processed crops were determined and assessed for their keeping quality. Dose of 0.12 kGy was found to be the best in maintaining the marketable quality of onion bulbs for 3 months and garlic bulbs for 4 months with no sprouting and minimum PLW and rotting percentage under ambient storage conditions. Onion rings packaged in perforated polypropylene packages and irradiated with 1.5 kGy had shelf life of 20 days whereas garlic cloves packaged in polypropylene packages and irradiated at 1.5 kGy had shelf life of 77 days under refrigerated storage conditions. A computer program using C sharp language (C #) based on above quality parameters was also developed to access marketability of bulbs as well as minimally processed onion and garlic.ennullThesis