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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Storage temperature and type of cut affect the biochemical and physiological characteristics of fresh-cut purple onions

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Author(s):
Berno, Natalia Dallocca [1] ; Tezotto-Uliana, Jaqueline Visioni [1] ; dos Santos Dias, Carlos Tadeu [1] ; Klugg, Ricardo Alfredo [1]
Total Authors: 4
Affiliation:
[1] Univ Sao Paulo, Luiz Queiroz Sch Agr, BR-13418900 Piracicaba, SP - Brazil
Total Affiliations: 1
Document type: Journal article
Source: Postharvest Biology and Technology; v. 93, p. 91-96, JUL 2014.
Web of Science Citations: 15
Abstract

Minimal processing of onion (Allium cepa L.) results in convenience and freshness in a single product. However, inappropriate storage of fresh-cut onion results in losses of nutritional and sensory characteristics. To further understand this phenomenon, we evaluated the effect of the storage temperature and type of cut on the quality of fresh-cut purple onions. Purple onions (cv. Crioula Roxa) were minimally processed using two types of cut (10 mm cubes and 3-5 mm thick slices) and stored at different temperatures (0, 5, 10 and 15 degrees C) with 85-90% relative humidity (RH) for 15 days. The following analyses were performed to evaluate the shelf life of the purple onion: pungency, total phenolic content, anthocyanin content, quercetin content, respiratory rate, color, soluble solids content, titratable acidity, pH, dryness and deterioration index (DDI), and decay index (DI). Fresh-cut onions stored at 0 degrees C showed less pungency, lower respiratory rate levels and less variation of total phenolic, anthocyanin and quercetin contents. In addition, the physicochemical aspects and appearance changed less with fresh-cut onions stored at 0 degrees C. Moreover, slicing enabled a higher stability of the physicochemical and biochemical aspects in comparison to dicing. Storage of slices at 0 degrees C allowed preservation for up to 15 days. (C) 2014 Elsevier B. V. All rights reserved. (AU)

FAPESP's process: 10/12982-4 - Minimal processing of red and yellow onion: physiological, biochemical and microbiological aspects
Grantee:Natalia Dallocca Berno
Support Opportunities: Scholarships in Brazil - Master