Effects of short periods at low temperature on some quality parameters in onions Allium cepa L.

Efecto de cortos períodicos a baja temperatura sobre algunos parámetros de calidad de cebollas Allium cepa L.

Author(s) : ZAMBRANO J., RAMIREZ H., MANZANO J.

Type of article: Article

Summary

After harvest, bulbs of the cultivars Texas Grano 1025Y, Texas Grano 438, HYbrid Granex 429 and Red Burgundy were held at 5 deg C and 90% relative humidity for 1, 2, 3 or 4 weeks and were then transferred to ambient temperature for 75 days. Bulb DM, TSS, acidity and refractive index were determined at 15, 30, 45 and 75 days. The data are tabulated and presented graphically. Generally, TSS increased and acidity decreased in bulbs held for the longest time at 5 deg C. A line of regression was established between refractive index and DM content. The DM content was highest in Red Burgundy and lowest in Texas Grano 438.

Details

Original title: Efecto de cortos períodicos a baja temperatura sobre algunos parámetros de calidad de cebollas Allium cepa L.
Record ID : 1998-1052
Languages: Spanish
Source: Agron. Trop. - vol. 44 - n. 4
Publication date: 1994

Links

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Indexing

Themes: Food quality and safety. Microbiology;
Vegetables
Keywords: Variety; Temperature; Quality; Onion; Vegetable