Read more
Garlic (Allium sativum) is perennial with underground head known as bulbs and punjent bulblets known as cloves belonging to the genus Allium which is the second most cultivated vegetable after onion.Garlic is valued for its aroma and flavor.Garlic has a wide spectrum of measures like antibacterial, antiviral,antifungal and antiprotozoal.Under storage conditions garlic is susceptible to contamination by microbes and it undergoes sprouting phase.To overcome this problem gamma irradiation is suggested as a method to ensure food safety.The low dose irradiation level does not affect the garlic properties and provide longer shelf life against microbes attack.Garlic irradiated at 0.5kGy shows no change in the proximate composition as well as on the sensory properties.Therefore, the recommended dosage for the conservation of garlic is 0.5kGy.Irradiation at 0.5kGy on garlic sample has no negative effect on the nutritional quality of food,so irradiation at low dose is a promising technique to enhance the shelf life of garlic.
About the author
Javeria Ishtiyaq Mirza was born in Daska , Sialkot. After completing her schoolwork at Daska Girls High School in 2008, Javeria entered in Punjab group of colleges science Gujranwala,Punjab.During the summers of 2011,she attended the Lahore College For Women University Lahore,Pakistan. She graduated in degree of Biotechnology in june,2015.
