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Effect of packaging and storage temperature on shelf life of minimally processed Onion

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Title Effect of packaging and storage temperature on shelf life of minimally processed Onion
Shelf-life of minimally processed onion
 
Creator S. Bhuvaneswari, C.K. Narayana, R. Udhayakumar and R. Veere Gowda
 
Subject Minimal processing, onion, calcium lactate, polypropylene bags, shelf-life
 
Description Not Available
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.
ICAR-IIHR
 
Date 2019-04-04T08:32:36Z
2019-04-04T08:32:36Z
2015-01-01
 
Type Research Paper
 
Identifier 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
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/17953
 
Language English
 
Relation Not Available;
 
Publisher Society for Promotion of Horticulture