Storage technology of onion bulbs c.v. Rouge Amposta: effects of irradiation, maleic hydrazide and carbamate isopropyl, N-phenyl (CIP) on respiration rate and carbohydrates

Authors: Benkeblia, Noureddine¹; Varoquaux, Patrick²; Shiomi, Norio³; Sakai, Hideki³

Source: International Journal of Food Science & Technology, Volume 37, Number 2, February 2002 , pp. 169-175(7)

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Abstract:

The effects of γ-irradiation, maleic hydrazide (MH) and carbamate isopropyl, N-phenyl (CIP) on the carbohydrate content, respiration rate (RR) sprouting and rotting of red onion bulbs (Allium cepa L.) c.v. Rouge Amposta stored at 4, 10 and 20 °C were investigated. Between 6 and 8 weeks soluble sugars increased in concentration and varied between 6.0 and 6.5% fresh weight both at 10 and 20 °C. However, this peak did not exceed 6.0% fresh weight at 4 °C. The basal amount of soluble sugars was about 3% fresh weight. The content appeared to be influenced by temperature, with greater accumulation at 10 and 20 °C than at 4 °C. The RR increased when the bulbs sprouted, whereas it was reduced by the following treatments: irradiation, MH and CIP, the respiration of irradiated bulbs decreased during the final stage of storage because of the death of the sprouts. The chemical treatment used were effective in controlling sprouting of the bulbs during storage, although not as effective as irradiation and chilling.

Keywords: Allium cepa; fructans; respiration; soluble sugars; sprout control

Document Type: Research article

DOI: http://dx.doi.org/10.1046/j.1365-2621.2002.00554.x

Affiliations: 1: Institute of Biology, Mostaganem University, Mostaganem, Algeria, 2: INRA, Station de Technologie des Produits Végétaux, St Paul, Agroparc, Avignon Cedex, France, 3: Department of Food Science, Rakuno Gakuen University, Ebetsu, Hokkaido, Japan

Publication date: 2002-02-01