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L'impact de la température et de l'entreposage sur des saccharides et fructo-oligosaccharides (FOS) des bulbes d'oignon Allium cepa L. var. Tenshin.

Effect of temperature and storage time on saccharides and fructo-oligosaccharides (FOS) of onion bulb Allium cepa L. var. Tenshin.

Auteurs : BENKEBLIA N., ONODERA S., SHIOMI N.

Type d'article : Article

Résumé

The effects of temperature and long-term storage on the saccharides and FOS content of onion bulb var. Tenshin stored at 10 and 20 °C for 24 weeks were investigated. Initial glucose, fructose and sucrose contents averaged 18, 23 and 18% respectively of total carbohydrates. Trisaccharides averaged 12%, while tetra-saccharides averaged 10% of total carbohydrates. High-polymerized fructo-oligosaccharides averaged 7, 5, 2, 2 and 4% for DP 5, 6, 7, 8 and up to 12 respectively. After six months, glucose content decreased and was relatively similar at 20 °C and higher at 10 °C, while fructose content decreased more significantly at 20 °C than at 10 °C. FOS contents decreased more significantly and were largely consumed after 6 months storage at both temperatures. However, no significant difference in DP 8 to up to 12 FOS content was observed between 10 and 20 °C. Finally, temperature and storage time significantly influenced the FOS and the saccharide content of onion bulbs.

Détails

  • Titre original : Effect of temperature and storage time on saccharides and fructo-oligosaccharides (FOS) of onion bulb Allium cepa L. var. Tenshin.
  • Identifiant de la fiche : 2005-2029
  • Langues : Anglais
  • Source : Veg. Crops Res. Bull. - vol. 60
  • Date d'édition : 2004

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