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Effets du rayonnement gamma sur la durée de conservation et la valeur nutritionnelle des oignons

Effets du rayonnement gamma sur la durée de conservation et la valeur nutritionnelle des oignons

Hafiza Nazish Hameed / Neelma Munir

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Editorial:
KS OmniScriptum Publishing
Año de edición:
2024
Materia
Biologia, ciencias de la vida
ISBN:
9786208187316
49,45 €
IVA incluido
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Le Pakistan est le sixième pays producteur d’oignons au monde. L’oignon appartient à la famille des Alliacées et constitue une culture importante au Pakistan. Il possède des propriétés antibactériennes, antivirales, antiparasitaires et antifongiques, ainsi qu’une activité antihypertensive, anti-inflammatoire et antioxydante. Il est également utilisé en laboratoire pour arrêter la croissance de micro-organismes spécifiques en raison de son activité antibactérienne et antivirale. Les pertes post-récolte sont dues à une mauvaise manipulation, à la pourriture, à la germination et à la déshydratation. Dans l’étude ci-dessous, la recherche a été orientée vers l’augmentation de la durée de conservation des oignons en utilisant des radiations gamma et en évaluant la composition nutritionnelle des oignons à l’aide d’une analyse proximale avant et après l’irradiation.

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