Ionizing radiation is being given increasing

attention as a method for preserving horticultural

products. The article "The Influence of Gamma-

Irradiation on the Storage Life of Red Variety

Garlic" (J. Food Process. Preserv., 1983:

179-183) reports that 153 of 180 irradiated garlic

bulbs were marketable (no external sprouting,

rotting, or softening) 240 days after treatment,

whereas only 119 of 180 untreated bulbs were

marketable after this length of time. Does this

data suggest that ionizing radiation is beneficial

as far as marketability is concerned?