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ABSTRA ABSTRA ABSTRA ABSTRA ABSTRACT CT CT CT CT: : : : : The effect of war The effect of war The effect of war The effect of war The effect of warm water dip in combination with irr m water dip in combination with irr m water dip in combination with irr m water dip in combination with irr m water dip in combination with irradiation on quality of fr adiation on quality of fr adiation on quality of fr adiation on quality of fr adiation on quality of fresh-cut gr esh-cut gr esh-cut gr esh-cut gr esh-cut green onions een onions een onions een onions een onions was studied. Fresh-cut green onions were treated with and without warm water (50 °C for 20 s) and packaged was studied. Fresh-cut green onions were treated with and without warm water (50 °C for 20 s) and packaged was studied. Fresh-cut green onions were treated with and without warm water (50 °C for 20 s) and packaged was studied. Fresh-cut green onions were treated with and without warm water (50 °C for 20 s) and packaged was studied. Fresh-cut green onions were treated with and without warm water (50 °C for 20 s) and packaged pr pr pr pr prior to irr ior to irr ior to irr ior to irr ior to irradiation at 0, 0.5, 1.0, and 1.5 kG adiation at 0, 0.5, 1.0, and 1.5 kG adiation at 0, 0.5, 1.0, and 1.5 kG adiation at 0, 0.5, 1.0, and 1.5 kG adiation at 0, 0.5, 1.0, and 1.5 kGy y y y y, then stor , then stor , then stor , then stor , then stored at 4 °C for 14 d.