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Effect of heat treatment on the quality of onions during long‐term tropical storage
Author(s) -
THAMIZHARASI V.,
NARASIMHAM P.
Publication year - 1993
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1993.tb01286.x
Subject(s) - bulb , food spoilage , horticulture , cold storage , chemistry , aspergillus niger , zoology , food science , toxicology , biology , genetics , bacteria
Summary 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 3h 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 3h 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%, and (2) 21 ± 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 ± 1°C. the effect of treatment lasted up to 3 months in storage.