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 r...

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Main Authors:	S Bhuvaneswari, C K Narayana, R Udhayakumar, R Veere Gowda
Format:	article
Language:	EN
Published:	Society for Promotion of Horticulture - Indian Institute of Horticultural Research 2015
Subjects:	minimal processing onion calcium lactate polypropylene bags shelf-life Plant culture SB1-1110
Online Access:	https://doaj.org/article/f914997c7d9d41dcae1f71476a1f52e1
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spelling	oai:doaj.org-article:f914997c7d9d41dcae1f71476a1f52e12021-12-02T11:12:39ZEffect of Packaging and Storage Temperature on Shelf-Life of Minimally Processed Onion (Allium cepa L.)0973-354X2582-4899https://doaj.org/article/f914997c7d9d41dcae1f71476a1f52e12015-12-01T00:00:00Zhttps://jhs.iihr.res.in/index.php/jhs/article/view/132https://doaj.org/toc/0973-354Xhttps://doaj.org/toc/2582-4899Minimally 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.S BhuvaneswariC K NarayanaR UdhayakumarR Veere GowdaSociety for Promotion of Horticulture - Indian Institute of Horticultural Researcharticleminimal processingonioncalcium lactatepolypropylene bagsshelf-lifePlant cultureSB1-1110ENJournal of Horticultural Sciences, Vol 10, Iss 2, Pp 216-219 (2015)
institution	DOAJ
collection	DOAJ
language	EN
topic	minimal processing onion calcium lactate polypropylene bags shelf-life Plant culture SB1-1110
spellingShingle	minimal processing onion calcium lactate polypropylene bags shelf-life Plant culture SB1-1110 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.)
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.
format	article
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
title	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_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_sort	effect of packaging and storage temperature on shelf-life of minimally processed onion (allium cepa l.)
publisher	Society for Promotion of Horticulture - Indian Institute of Horticultural Research
publishDate	2015
url	https://doaj.org/article/f914997c7d9d41dcae1f71476a1f52e1
work_keys_str_mv	AT sbhuvaneswari effectofpackagingandstoragetemperatureonshelflifeofminimallyprocessedonionalliumcepal AT cknarayana effectofpackagingandstoragetemperatureonshelflifeofminimallyprocessedonionalliumcepal AT rudhayakumar effectofpackagingandstoragetemperatureonshelflifeofminimallyprocessedonionalliumcepal AT rveeregowda effectofpackagingandstoragetemperatureonshelflifeofminimallyprocessedonionalliumcepal
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Effect of Packaging and Storage Temperature on Shelf-Life of Minimally Processed Onion (Allium cepa L.)

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