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Use of controlled atmospheres and heat treatment to maintain quality of intact and minimally processed green onions.

Author(s) : HONG G., PEISER G., CANTWELL M. I.

Type of article: Article

Summary

Atmospheres of 0.1-0.2% O2 or 0.1-0.2% O2 + 7.5-9% CO2 at 5 °C were optimal in ensuring high-quality minimally processed green onions. Controlled atmosphere (CA) slowed extension growth. Prestorage heat treatment (55 °C, 2 min) controlled "telescoping" of cut onions and in combination with CA enabled a shelf life over 2 weeks to be achieved. Heat treatment plus CA did not reduce soluble sugar and thiosulfinate concentrations.

Details

  • Original title: Use of controlled atmospheres and heat treatment to maintain quality of intact and minimally processed green onions.
  • Record ID : 2001-1908
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 20 - n. 1
  • Publication date: 2000/08

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