Food wastage as a consequence of deterioration and short shelf life is a major issue impacting food security and the economy of Nigeria and Cameroon in particular in the context of a rising population and constant natural resources. This study is aimed at investigating the effects of X-Irradiation on the physicochemical properties, and shelf life of red and white onion (Allium cepa), and Garlic (Allium sativum),

Keywords : Onion, Garlic, X-irradiation, Physicochemical Properties, Shelf Life.