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

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.