Effect of Packaging and Storage Temperature on Shelf-Life of Minimally Processed Onion (Allium cepa L.)
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...
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| Format: | Article |
| Language: | English |
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Society for Promotion of Horticulture - Indian Institute of Horticultural Research
2015-12-01
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| Series: | Journal of Horticultural Sciences |
| Subjects: | |
| Online Access: | https://jhs.iihr.res.in/index.php/jhs/article/view/132 |
| _version_ | 1797740693419982848 |
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| author | S Bhuvaneswari C K Narayana R Udhayakumar R Veere Gowda |
| author_facet | S Bhuvaneswari C K Narayana R Udhayakumar R Veere Gowda |
| author_sort | S Bhuvaneswari |
| collection | DOAJ |
| description |
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±1°C and 83±2% RH; 10±1°C and 82±2% RH; and, 12±1°C 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+1°C and 83±2% RH retained freshness and nutritive value, were microbially safe and acceptable, with a shelf-life of 14 days at storage.
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| first_indexed | 2024-03-12T14:16:04Z |
| format | Article |
| id | doaj.art-f914997c7d9d41dcae1f71476a1f52e1 |
| institution | Directory Open Access Journal |
| issn | 0973-354X 2582-4899 |
| language | English |
| last_indexed | 2024-03-12T14:16:04Z |
| publishDate | 2015-12-01 |
| publisher | Society for Promotion of Horticulture - Indian Institute of Horticultural Research |
| record_format | Article |
| series | Journal of Horticultural Sciences |
| spelling | doaj.art-f914997c7d9d41dcae1f71476a1f52e12023-08-20T14:00:02ZengSociety for Promotion of Horticulture - Indian Institute of Horticultural ResearchJournal of Horticultural Sciences0973-354X2582-48992015-12-0110210.24154/jhs.v10i2.132122Effect of Packaging and Storage Temperature on Shelf-Life of Minimally Processed Onion (Allium cepa L.)S BhuvaneswariC K NarayanaR UdhayakumarR Veere Gowda 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±1°C and 83±2% RH; 10±1°C and 82±2% RH; and, 12±1°C 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+1°C and 83±2% RH retained freshness and nutritive value, were microbially safe and acceptable, with a shelf-life of 14 days at storage. https://jhs.iihr.res.in/index.php/jhs/article/view/132Minimal ProcessingOnionCalcium LactatePolypropylene BagsShelf-Life |
| spellingShingle | S Bhuvaneswari C K Narayana R Udhayakumar R Veere Gowda Effect of Packaging and Storage Temperature on Shelf-Life of Minimally Processed Onion (Allium cepa L.) Journal of Horticultural Sciences Minimal Processing Onion Calcium Lactate Polypropylene Bags Shelf-Life |
| title | Effect of Packaging and Storage Temperature on Shelf-Life of Minimally Processed Onion (Allium cepa L.) |
| title_full | Effect of Packaging and Storage Temperature on Shelf-Life of Minimally Processed Onion (Allium cepa L.) |
| title_fullStr | Effect of Packaging and Storage Temperature on Shelf-Life of Minimally Processed Onion (Allium cepa L.) |
| title_full_unstemmed | Effect of Packaging and Storage Temperature on Shelf-Life of Minimally Processed Onion (Allium cepa L.) |
| title_short | Effect of Packaging and Storage Temperature on Shelf-Life of Minimally Processed Onion (Allium cepa L.) |
| title_sort | effect of packaging and storage temperature on shelf life of minimally processed onion allium cepa l |
| topic | Minimal Processing Onion Calcium Lactate Polypropylene Bags Shelf-Life |
| url | https://jhs.iihr.res.in/index.php/jhs/article/view/132 |
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