Effect of chemical preservatives and packaging treatment on storage quality of peeled shallot onion
The study was conducted for increasing the availability of ready-to-serve fresh-peeled onion (shallot) in the consumer market and to determine the quality of the product during storage. The peeled shallot was treated in chemical solutions of 2 % CaCl2 (T1), 0.05 % sodium benzoate (T2), 0.2 % citric...
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| Format: | Article |
| Language: | English |
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Elsevier
2022-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502222001202 |
| _version_ | 1811298233483264000 |
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| author | P Thivya |
| author_facet | P Thivya |
| author_sort | P Thivya |
| collection | DOAJ |
| description | The study was conducted for increasing the availability of ready-to-serve fresh-peeled onion (shallot) in the consumer market and to determine the quality of the product during storage. The peeled shallot was treated in chemical solutions of 2 % CaCl2 (T1), 0.05 % sodium benzoate (T2), 0.2 % citric acid (T3), and a combination of all the above preservatives (T4) for 5 min, and the control samples the one without any chemical preservatives. The treated samples were vacuum-packed, and stored at 4 °C and the quality parameters were evaluated every three days at intervals up to 15 days. The results show that firmness, acidity, and TSS were found high in T1, and the respiration rate, weight loss, and yellowness (b*) were less in T1 compared to control and other samples which indicates the freshness of the product. Among the chemical treatments, the vacuum-packed CaCl2 treated peeled shallot has maintained its quality for 15 days at 4 ºC. |
| first_indexed | 2024-04-13T06:16:28Z |
| format | Article |
| id | doaj.art-a02cc875e88e477487c8d3ab6f3861f7 |
| institution | Directory Open Access Journal |
| issn | 2772-5022 |
| language | English |
| last_indexed | 2024-04-13T06:16:28Z |
| publishDate | 2022-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj.art-a02cc875e88e477487c8d3ab6f3861f72022-12-22T02:58:49ZengElsevierApplied Food Research2772-50222022-12-0122100160Effect of chemical preservatives and packaging treatment on storage quality of peeled shallot onionP Thivya0Department of Food Technology, Mahendra Engineering College, Mahendhirapuri, Mallasamudram West, Namakkal, 637503, Tamil Nadu, IndiaThe study was conducted for increasing the availability of ready-to-serve fresh-peeled onion (shallot) in the consumer market and to determine the quality of the product during storage. The peeled shallot was treated in chemical solutions of 2 % CaCl2 (T1), 0.05 % sodium benzoate (T2), 0.2 % citric acid (T3), and a combination of all the above preservatives (T4) for 5 min, and the control samples the one without any chemical preservatives. The treated samples were vacuum-packed, and stored at 4 °C and the quality parameters were evaluated every three days at intervals up to 15 days. The results show that firmness, acidity, and TSS were found high in T1, and the respiration rate, weight loss, and yellowness (b*) were less in T1 compared to control and other samples which indicates the freshness of the product. Among the chemical treatments, the vacuum-packed CaCl2 treated peeled shallot has maintained its quality for 15 days at 4 ºC.http://www.sciencedirect.com/science/article/pii/S2772502222001202OnionShallotVacuum packagingChemical preservativesQualityShelf life |
| spellingShingle | P Thivya Effect of chemical preservatives and packaging treatment on storage quality of peeled shallot onion Applied Food Research Onion Shallot Vacuum packaging Chemical preservatives Quality Shelf life |
| title | Effect of chemical preservatives and packaging treatment on storage quality of peeled shallot onion |
| title_full | Effect of chemical preservatives and packaging treatment on storage quality of peeled shallot onion |
| title_fullStr | Effect of chemical preservatives and packaging treatment on storage quality of peeled shallot onion |
| title_full_unstemmed | Effect of chemical preservatives and packaging treatment on storage quality of peeled shallot onion |
| title_short | Effect of chemical preservatives and packaging treatment on storage quality of peeled shallot onion |
| title_sort | effect of chemical preservatives and packaging treatment on storage quality of peeled shallot onion |
| topic | Onion Shallot Vacuum packaging Chemical preservatives Quality Shelf life |
| url | http://www.sciencedirect.com/science/article/pii/S2772502222001202 |
| work_keys_str_mv | AT pthivya effectofchemicalpreservativesandpackagingtreatmentonstoragequalityofpeeledshallotonion |