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Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/17953
Full metadata record
DC Field | Value | Language |
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dc.contributor.author | S. Bhuvaneswari, C.K. Narayana, R. Udhayakumar and R. Veere Gowda | en_US |
dc.date.accessioned | 2019-04-04T08:32:36Z | - |
dc.date.available | 2019-04-04T08:32:36Z | - |
dc.date.issued | 2015-01-01 | - |
dc.identifier.citation | 9. Bhuvaneswari S, Narayana CK, Udayakumar and Veeregowda R (2015) Effect of packaging and storage temperature on shelf life of minimally processed Onion (Allium cepa L.). J Hort Sci., 10(2):216-2019 | en_US |
dc.identifier.issn | Not Available | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/17953 | - |
dc.description | Not Available | en_US |
dc.description.abstract | Minimally processed onion is a ready-to-use onion product offering the consumer a fully usable commodity, without much change to freshness of the produce. Effect of packaging and storage temperature on shelf-life in minimally processed onion was studied. Packaging and temperature play an important role in determining shelf-life in minimally processed onion. Onion pieces approx. 8-10mm thick were cut with a plain, sharp knife and subjected to dip-treatment with the firming agent, calcium lactate (2%), for 5 minutes. The samples were surface-dried and packaged in polypropylene bags of size 250 X 125mm, of variable thicknesses (25, 50 or 75μm) and stored at low temperatures and high RH:8±1oC and 83±2% RH; 10±1oC and 82±2% RH; and, 12±1oC and 80 ±2% RH. It was found that onion cv. Arka Sona sliced with a plain, sharp knife, pre-treated with 2% calcium lactate, surface-dried and packaged in polypropylene bags sized 250X125mm (50μm thick), and stored at 8+1oC and 83±2% RH retained freshness and nutritive value, were microbially safe and acceptable, with a shelf-life of 14 days at storage. | en_US |
dc.description.sponsorship | ICAR-IIHR | en_US |
dc.language.iso | English | en_US |
dc.publisher | Society for Promotion of Horticulture | en_US |
dc.relation.ispartofseries | Not Available; | - |
dc.subject | Minimal processing, onion, calcium lactate, polypropylene bags, shelf-life | en_US |
dc.title | Effect of packaging and storage temperature on shelf life of minimally processed Onion | en_US |
dc.title.alternative | Shelf-life of minimally processed onion | en_US |
dc.type | Research Paper | en_US |
dc.publication.projectcode | Not Available | en_US |
dc.publication.journalname | Journal of Horticultural Science and Biotechnology (Journal of Horticultural Science, England) | en_US |
dc.publication.volumeno | 10(2) | en_US |
dc.publication.pagenumber | 216-219 | en_US |
dc.publication.divisionUnit | Division of Post Harvest Technology and Agricultural Engineering | en_US |
dc.publication.sourceUrl | www.sphindia.org/index.php/jhs/article/view/16 | en_US |
dc.publication.authorAffiliation | ICAR::Indian Institute of Horticultural Research | en_US |
dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
dc.publication.naasrating | 7.16 | en_US |
Appears in Collections: | HS-IIHR-Publication |
Files in This Item:
File | Description | Size | Format | |
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Effect of packaging on onion-Bhuvaneswari,Narayana & Veere Gowda.pdf | 51.44 kB | Adobe PDF | View/Open |
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