INVESTIGATIONS ON THE MINIMAL PROCESSING OF RED ONION

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Date
2018
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Mahatma Phule Krishi Vidyapeeth (Kolhapur)
Abstract
The present study entitled, “Investigations on the minimal processing of red onion”, was carried out in three different parts in laboratory of Post-harvest Technology, Horticulture Section, RCSM College of Agriculture, Kolhapur during 2016-2017. In the first part, effectiveness of nine different post-harvest treatments was studied on the shelf life stability of four different types of cut red onion stored at 0-50C. In the second part, fresh cut onions i.e. whole peeled as well as diced onions treated with the best post-harvest treatment from the first part, were packed in four different packaging materials and stored in two different storage temperatures for further studies while in the third part pretreated fresh cut onions (whole peeled and diced onions) packed in polypropylene bags were evaluated for the effectiveness of eight different modified atmosphere packagings treatments in two different storage temperatures for the extension of shelf life. The entire experiment was statistically analysed by using Factorial Completely Randomized Design. The red onion bulbs of cultivar Baswant-780 having average weight 67.70 g with 88.24 per cent moisture, 5.28 pH, 0.38 per cent acidity, 11.50Brix TSS, 37.20 mg/100g anthocyanins and 5.242 μmol pyruvic acid per g fresh weight are selected for study. The four different types of cut i.e. sliced, diced, shredded and whole peeled onions were evaluated for post-harvest behavior during storage at 0-50C. The fresh cut onions were treated with nine different post-harvest treatments of organic and inorganic chemicals and irradiations and packed in 200 gauge polypropylene bags. The different types of fresh cut red onion can be stored up to 15-18 days by applying different postharvest treatments.
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(Reg. No. K-16/310)
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