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Sunday, 7 February 2016

Long-term storage effect on chemical composition, nutritional value and quality of Greek onion landrace "vatikiotiko"

Volume 201, 15 June 2016, Pages 168-176


a  University of Thessaly, Department of Agriculture, Crop Production and Rural Environment, School of Agricultural Sciences, Fytokou Street, Ionia, Magnissia, Greece
b  Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, Bragança, Portugal

Abstract

The effect of storage at two temperatures (5 ± 1 and 25 ± 1 °C and 60-70 ± 5% RH for both temperatures) on marketability and quality features of dry bulbs of local landrace "Vatikiotiko", "Sivan F1", "Red Cross F1" and "Creamgold" was examined. During storage measurements for fresh and dry weight of bulbs, tunic and flesh color, bulb firmness, nutritional value and mineral composition were taken at regular intervals. Storage concluded when either bulbs lost marketable quality or sprouting occurred. "Vatikiotiko" onion can be stored for at least 7 months at 25 ± 1 °C, whereas at 5 ± 1 °C storage could be prolonged without significant marketability and quality loss. The fact that "Vatikiotiko" landrace can be considered a "storage" onion has to be capitalized in order to increase total production and yield, since storage could cover the market needs that arise throughout the year. © 2016 Published by Elsevier Ltd.

Author keywords

Allium cepa L.; Antioxidant activity; Post-harvest quality; Storage; Sugar content; Water loss

Indexed keywords

Engineering controlled terms: Commerce; Energy storage
Allium cepa l; Anti-oxidant activities; Post harvest; Sugar content; Water loss
Engineering main heading: Food storage
ISSN: 03088146 CODEN: FOCHDSource Type: Journal Original language: English
DOI: 10.1016/j.foodchem.2016.01.095Document Type: Article
Publisher: Elsevier Ltd
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