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Comparative study of ambient temperature and cold storage of ionized, dried onion.

Etude comparée de la conservation à température ambiante et au froid de l'oignon sec ionisé.

Author(s) : SELSELET ATTOU G., BENKEBLIA N.

Summary

The study deals with two varieties of dry onion cultivated locally. The test is about two harvests. The first at optimal ripeness and the second later. Storage was carried out at 18 deg C mean ambient temperature and 89% relative humidity and at 4 deg C and 95% relative humidity. Storage life is 7 months. During storage physico-chemical, biochemical and microbiological measurements are made monthly. The results confirmed that for medium storage life, ionization can be recommended.

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Pages: p 63-76

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Details

  • Original title: Etude comparée de la conservation à température ambiante et au froid de l'oignon sec ionisé.
  • Record ID : 1993-3353
  • Languages: French
  • Source: Contribution of Refrigeration to the Preservation of Quality in Fruit, Vegetables and Halieutic Products. Proceedings of the Symposium.
  • Publication date: 1993/05/03
  • Document available for consultation in the library of the IIR headquarters only.

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