Quality response and shelflife of white onion (Allium cepa l) under Zeph-C Soft-Chill
No Thumbnail Available
Views
...
Downloads
...
Date
2023
Authors
Jei Clever F. Aguilar and Mark M. Gozun
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
The study aimed to determine the optimum packaging material and storage condition in prolonging shelf life and maintaining the quality of white onion. The evaluation was based on the effect of different packaging materials and storage conditions in the physical and chemical properties of the white onion. Different packaging materials (polyethylene bag, red sack buriki, bond paper) and storage conditions (room condition, o.5°C and 95% RH) were used as independent variables in the study. the effect of these two factors were evaluated in terms of firmness, percentage weight loss, color, total soluble solids (TSS) and spoilage rate.
Results showed that the preserved storability of white onion under room condition and 0.5°C and 95% RH was 4 weeks and 7 weeks, respectively. Results also showed that the firmness of white onion was retained in low temperature storage (11.67kg) after 49 days. Reduction of weight loss was observed in samples packaged with polythylene bags and extended green-life of vegetables samples was also observed at low temperature. TSS was found to be higher on samples also at low temperature and reach the maximum value of 9.16 "Brix on the 42th day of storage. The highest spoilage rate was observed with polythylene bag stored at room condition (39.72%) while onion samples packaged in polythy;ene bag stored at 0.5°C and 95% RH condition has the lowest recorded spoilage rate (2.40%). It was found that the optimum packaging material for white onion was polythylene bag.