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SHELF LIFE AND QUALITY CHANGES IN SUMMER STORAGE ONIONS (ALLIUM CEPA).

Author(s) : HURST W. C., SHEWFELT R. L., SCHULER G. A.

Type of article: Article

Summary

JUMBO AND MEDIUM SIZED SUMMER ONIONS WERE STORED AT 274, 277 AND 294 K (1, 4 AND 21 DEG C) FOR 6 MONTHS. MEDIUM YELLOW ONIONS HELD BEST AT 274 K ; JUMBO SIZES SHOWED LOWEST LOSSES AT 277 AND 294 K. HIGHEST LOSSES OCCURRED IN WHITE ONIONS. MAJOR LOSSES WERE DUE TO DECAY. SPROUTING OCCURRED AFTER 3 MONTHS AT 277 K, NONE WAS OBSERVED AT274 K. PUNGENCY INCREASED AND SUGAR DECREASED AT 277 AND 294 K, ONIONS REMAINED DORMANT AT 274 K. CHANGES IN QUALITY PARAMETERS WERE FACTORS OF SIZE AND CULTIVAR AND MAY INFLUENCE SPROUTING AND DECAY OVER STORAGE. WEIGHT LOSS WAS AN INDEX TO ONION SIZE CHANGE.

Details

  • Original title: SHELF LIFE AND QUALITY CHANGES IN SUMMER STORAGE ONIONS (ALLIUM CEPA).
  • Record ID : 1986-0207
  • Languages: English
  • Publication date: 1985
  • Source: Source: J. Food Sci.
    vol. 50; n. 3; 1985.05-06; 761-763; 772; 3 fig.; 4 tabl.; 21 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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