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Techniques d'entreposage des bulbes d'oignons de la variété Rouge Amposta : influence de l'irradiation ionisante, de l'hydrazide maléique et du carbamate d'isopropyle N-phényl (CIP) sur le taux de respiration et sur la teneur en glucides.

Storage technology of onion bulbs c.v. Rouge Amposta: effects of irradiation, maleic hydrazide and carbamate isopropyl, N-phenyl (CIP) on respiration rate and carbohydrates.

Auteurs : BENKEBLIA N., VAROQUAUX P., SHIOMI N., et al.

Type d'article : Article

Résumé

The effects of gamma-irradiation, maleic hydrazide (MH) and CIP on the carbohydrate content, respiration rate, sprouting and rotting of red onion bulbs (Allium cepa) cv. Rouge Amposta stored at 4, 10 and 20 °C were investigated. The soluble sugar content appeared to be influenced by temperature, with greater accumulation at 10 and 20 °C than at 4 °C. The respiration rate increased when the bulbs sprouted, whereas it was reduced by the following treatments: irradiation, MH and CIP, the respiration of irradiated bulbs decreased during the final stage of storage because of the death of the sprouts. The chemical treatments used were effective in controlling sprouting of the bulbs during storage, although not as effective as irradiation and chilling.

Détails

  • Titre original : Storage technology of onion bulbs c.v. Rouge Amposta: effects of irradiation, maleic hydrazide and carbamate isopropyl, N-phenyl (CIP) on respiration rate and carbohydrates.
  • Identifiant de la fiche : 2003-1920
  • Langues : Anglais
  • Source : Int. J. Food Sci. Technol. - vol. 37 - n. 2
  • Date d'édition : 03/2002

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