Studies on storage and dehydration characteristics of onion cultivars

Citation
Bk. Sakhale et al., Studies on storage and dehydration characteristics of onion cultivars, J FD SCI M, 38(4), 2001, pp. 412-414
Citations number
14
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
4
Year of publication
2001
Pages
412 - 414
Database
ISI
SICI code
0022-1155(200107/08)38:4<412:SOSADC>2.0.ZU;2-K
Abstract
Seven cultivars of onions were stored in nylon-netted bags at room temperat ure for 2 months and storage losses were studied. The losses due to rotting were found to be maximum in 'Decco' cultivar, whereas, minimum was in 'Par bhani Local' followed by 'Tadola Local', 'Pusa Selection' and 'Red Creole'. On dehydration of 3 mm thick rings of onion in an air cabinet drier (55 +/ -2 degreesC for 9 h with air flow rate of 1.46 m/sec and loading of 4.3 kg/ m(2)) to 5-6% (wet basis) moisture content, the 'Jalgaon White', 'Phule Whi te', 'Decco' and 'Red Creole' were found suitable for dehydration with bett er physico-chemical and organoleptic qualities, The extent of loss of punge ncy during dehydration ranged from 67.3 to 74.4%. 'Decco' cultivar retained maximum pungency, followed by 'Red Creole'. Organoleptically, the white cu ltivars scored maximum for all the parameters as compared to the red at fre sh, dehydrated and rehydrated forms.