Abstract
An attempt was made on the development of a commercial scale storage method of garlic by irradiation. Irradiated garlics with 50, 100 and 150 Gy were stored at natural low temperature storage room and the physicochemical properties during the 10 months storage were investigated. The unirradiated garlic was mostly sprouted after 8 months storage, whereas the sprouting of all irradiated groups was completely inhibited until 10 months storage, The rotting rate and weigh loss of garlic after 10 months storage were reduced by 25 to 54% at 100 Gy irradiation compared with those of an unirradiated group. The moisture content remained relatively constant during the whole storage period. The total sugar content was increased with storage period. Ascorbic acid content was also decreased until 8 months storage but its content was rapidly increased along with sprouting. Garlic was marketable after 10 months storage by 100 Gy irradiation combined with natural low temperature.
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Claims 9
Claim · model-written summary
Unirradiated garlic mostly sprouted after eight months.
- Taxon
- Garlic
Allium sativumt0 - Outcome
- mostly sproutede0
- Value
- 8 monthse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The unirradiated garlic was mostly sprouted after 8 months storage”
t0“Garlic”
Claim · model-written summary
Irradiation completely inhibited sprouting through ten months.
- Taxon
- GarlicAllium sativumt0
- Treatment
- irradiated groupse0
- Outcome
- sproutinge0
- Direction
- completely inhibitede0
- Value
- 10 monthse0
- Comparator
- unirradiated garlice0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The unirradiated garlic was mostly sprouted after 8 months storage, whereas the sprouting of all irradiated groups was completely inhibited until 10 months storage”
t0“Garlic”
Claim · model-written summary
At 100 Gy, rotting rate was reduced after ten months.
- Taxon
- GarlicAllium sativumt0
- Treatment
- 100 Gy irradiatione0
- Outcome
- rotting ratee0
- Direction
- reducede0
- Value
- 25 to 54%e0
- Comparator
- unirradiated groupe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The rotting rate and weigh loss of garlic after 10 months storage were reduced by 25 to 54% at 100 Gy irradiation compared with those of an unirradiated group”
t0“Garlic”
Claim · model-written summary
At 100 Gy, weight loss was reduced after ten months.
- Taxon
- GarlicAllium sativumt0
- Treatment
- 100 Gy irradiatione0
- Outcome
- weigh losse0
- Direction
- reducede0
- Value
- 25 to 54%e0
- Comparator
- unirradiated groupe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The rotting rate and weigh loss of garlic after 10 months storage were reduced by 25 to 54% at 100 Gy irradiation compared with those of an unirradiated group”
t0“Garlic”
Claim · model-written summary
Moisture content stayed relatively constant during storage.
- Taxon
- GarlicAllium sativumt0
- Outcome
- moisture contente0
- Direction
- remained relatively constante0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The moisture content remained relatively constant during the whole storage period”
t0“Garlic”
Claim · model-written summary
Total sugar content increased with storage duration.
- Taxon
- GarlicAllium sativumt0
- Outcome
- total sugar contente0
- Direction
- increasede0
- Setting
- storage periode0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The total sugar content was increased with storage period”
t0“Garlic”
Claim · model-written summary
Ascorbic acid content decreased until eight months.
- Taxon
- GarlicAllium sativumt0
- Outcome
- Ascorbic acid contente0
- Direction
- decreasede0
- Value
- 8 monthse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Ascorbic acid content was also decreased until 8 months storage”
t0“Garlic”
Claim · model-written summary
Ascorbic acid content rose rapidly with sprouting.
- Taxon
- GarlicAllium sativumt0
- Organ / stage
- sproutinge0
- Outcome
- contente0
- Direction
- increasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“its content was rapidly increased along with sprouting”
t0“Garlic”
Claim · model-written summary
Garlic remained marketable after ten months with 100 Gy irradiation and natural low temperature.
- Taxon
- GarlicAllium sativumt0
- Treatment
- 100 Gy irradiation combined with natural low temperaturee0
- Outcome
- marketablee0
- Value
- 10 monthse0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Garlic was marketable after 10 months storage by 100 Gy irradiation combined with natural low temperature”
t0“Garlic”
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- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.