[en] Potatoes (Varieties: Cardinal and Patrones) were irradiated at a dose of 0.10 kGy in Co-60 irradiator and stored at 20 degree centigrade for a period of 4 months. There was 5 and 3 percent rotting in control and 9 and 5 percent rotting in irradiated tubers in Cardinal and Patrones respectively at the end of 4 months storage period. The sprouting percentage at the end of 4 months was 51 and 59 in unirradiated tubers in Cardinal and Patrones varieties whereas no sprouting was observed in the irradiated potatoes in both the varieties. The weight loss was more (8.3 and 6.6%) in the control than the irradiated tubers (6.7 and 5.7%) in Cardinal and Patrones varieties at the end of 4 months storage period. Effect of radiation and storage was significant on ascorbic acid but negligible on sugars. Sensory quality was improved as a result of radiation treatment. The cost economics for food irradiation based on a source strength of 59 kCi was Rs. 290 per tone

[en] The paper describes the possibility of extending the storage life of onions by gamma radiation, which poses a serious storage problem in the hot summer months in Pakistan. Bulbs were irradiated at a dose of 0.10 kGy and stored, along with unirradiated control, under ambient conditions for a period of 4 months. The weight loss varied between 15 and 23 after the storage period. It was found that losses through dehydration were less in the Desi than in the Red Variety. The rotting ranged from 6.5-9.4 percent in the irradiated onions and 12.4-12.8 percent in the unirradiated bulbs after 4 months storage. Quality evaluation tests revealed that the internal and external quality of the irradiated samples scored higher than the corresponding controls. The cost of onions irradiation was calculated to be Rs.290.00 per tonne