Open AccessEffect of storage methods on some selected mineral and ascorbic acid content of red and white onion (Allium cepa)
Author(s) -
Shamsudeen Nassarawa Sanusi,
Aliyu Abubakar Gambo
Publication year - 2019
Publication title -
journal of food, nutrition and agriculture
Language(s) - English
Resource type - Journals
ISSN - 2616-6550
DOI - 10.21839/jfna.2019.v2i1.177
Subject(s) - ascorbic acid , chemistry , allium , relative humidity , potassium , postharvest , sodium , food science , horticulture , thermodynamics , physics , organic chemistry , biology
The study investigated the influence of three different storage conditions in minimising the postharvest losses of onions. The fresh onion walla-walla variety (red and white) were obtained from Modibbo Isah Farms, Bichi, Kano State, Nigeria. The onions were stored for eight weeks under three different storage conditions which include: Ambient temperature (30 ± 2 ºC), refrigeration storage (5-7 ºC) and control cupboard temperature storage (45-50 ºC) during which the samples were analysed weekly. During the storage period of onion bulbs, the temperature ranged between (29-32 ºC) while the relative humidity was between (70 – 95 % RH).The mineral (calcium, sodium and potassium) content was determined by Atomic Absorption Spectrophotometry while Ascorbic acid was determined by the 2, 6- dichlorophenol indophenol (DCPIP) titration. The result showed that some components of the stored onions decreased with an increase in the storage period and these include: ascorbic acid (9.62-3.87mg/100g) and sodium content (12.13-11.77mg/kg). While some parameters also showed an increase with an increase in the storage period and these include: potassium content (30.00-72.12mg/kg) and calcium content (55-105mg/kg).