EVALUATION OF STORAGE METHODS FOR < GRANEX > ONIONS.
Author(s) : SMITTLE D. A.
Type of article: Article
Summary
GRANEX ONIONS WERE STORED IN AN AIR-CONDITIONED ROOM AT 300 K (27 DEG C), AT 278 K (5 DEG C) IN AIR, 5% CO2 -3% O2 OR 10% CO2 -3% O2, AND AT 274 K (1 DEG C) IN AIR OR 5% CO2 -3%O2. RELATIVE HUMIDITY OF STORAGES AT 278 AND 274 K WAS MAINTAINED AT 70 TO 85%. THE QUANTITY OF MARKETABLE BULBS DECREASED 12 TO 25% PER MONTH WHEN STORED AT ROOM TEMPERATURE. VIRTUALLY ALL ONIONS WERE MARKETABLE AFTER 7 MONTHSOF STORAGE AT 274 K IN 5% CO2 -3% O2. BULB QUALITY OF THESE SWEET ONIONS DECREASED DURING STORAGE.
Details
- Original title: EVALUATION OF STORAGE METHODS FOR < GRANEX > ONIONS.
- Record ID : 1989-1396
- Languages: English
- Source: J. am. Soc. hortic. Sci. - vol. 113 - n. 6
- Publication date: 1988/11
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Vegetables - Keywords: Controlled atmosphere; Chilling; Organoleptic property; Onion
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- Date : 1988/05
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