ISSN 2415-1297 (Online)   ISSN 2415-1300 (Print)
 
             
 
Volume : 27 Issue : 3 Year : 2019
 
Stability of Vitamin C of Irradiated Onions Allium Cepa. L during Storage [Med J Islamic World Acad Sci]
Med J Islamic World Acad Sci. 1996; 9(2): 57-60

Stability of Vitamin C of Irradiated Onions Allium Cepa. L during Storage

N. Benkeblia, M. Khali
Institute of Biology, Mostaganem University B.P: 118 27000 Mostaganem, Algeria.

The stability of vitamin C (ascorbic acid) in onions irradiated with three different doses of rays and stored at two different temperatures was studied.
Gamma radiation of bulbs with 0.10; 0.15 and 0.31 KGy causes losses of 10%, 13% and 20% of vitamin C contents respectively.
During storage vitamin C decreased over 12 weeks in both control and irradiated bulbs and at both temperatures. After 12 weeks and till the end of storage period, vitamin C content increased in each share but the final content was lower than the initial. In all cases, no differences were noted in evolution of vitamin C at each temperature and in both untreated and treated bulbs during storage.

Keywords: Irradiation, Vitamin C, Storage, Allium cepa.


N. Benkeblia, M. Khali. Stability of Vitamin C of Irradiated Onions Allium Cepa. L during Storage. Med J Islamic World Acad Sci. 1996; 9(2): 57-60

Corresponding Author: N. Benkeblia, Algeria


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