Effect of heat treatment on the quality of onions during long-term tropical storage.

Thamizharasi, V. and Narasimham, P. (1993) Effect of heat treatment on the quality of onions during long-term tropical storage. International Journal of Food Science and Technology, 28 (4). 397-406, 20 ref..

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Abstract

Onion bulbs (cv. Nasik red) were exposed to hot air currents prior to storage to curtail storage losses. Treatments at 80°C for 30min or 60°C for 1 h resulted in heat damage while temperatures of 60°C for 30min or 50°C for 3 h or 40°C for 48 h did not cause any heat damage to the bulbs. A Commercial lot treated at 47, 50 or 53°C for 3 h and another commercial lot treated at 47 or 50°C for 2-5 h, were stored for 4 or 5 months in ventilated polyethylene bags at (1) ambient conditions 20-30”C, RH 50-80’70, and (2) 21 k 1”C, RH 60-65%. In general the treated lots had more marketable bulbs, with less incidence of Aspergillus niger infection than untreated controls. Factorial experiments using temperatures 47, 50, and 53°C with durations of treatment between 2 and 5 h revealed that the temperature and duration of heat treatment had a significant effect on the yield of good bulbs and reduction in microbial spoilage during storage. Treatment at a temperature from 47 and 50°C for a duration between 2 and 4 h gave best results when stored at 21 2 1°C. The effect of treatment lasted up to 3 months in storage.

Item Type:	Article
Uncontrolled Keywords:	HEATING-; ONIONS-; PROCESSING-THERMAL; VEGETABLES-SPECIFIC
Subjects:	600 Technology > 08 Food technology > 10 Food Microorganisms 600 Technology > 08 Food technology > 23 Vegetables > 05 Onion 600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions:	Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	30 May 2016 06:57
Last Modified:	30 May 2016 06:57
URI:	http://ir.cftri.res.in/id/eprint/6378

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