Effect of different curing methods on bio-chemical parameters and marketable bulbs of onion cv. Bellary red during storage

Abstract

The present investigation was carried out to study the effect of different curing methods on biochemical parameters and percent marketable bulbs of onion during storage. The methods used for curing of onion bulbs are curing under forced hot air dryer, polytunnel, 35 per cent shade and 100 per cent shade with foliage and without foliage respectively. Among different curing methods, onion bulbs cured under 35 per cent shade with foliage showed maximum total soluble solids (14.22%), ascorbic acid retension (7.45 mg/100 g), reducing sugars (2.74%), non reducing sugars (5.18%) and total sugar (7.92%) and which was followed by the bulbs cured under 35 per cent shade without foliage. The highest percent of marketable bulbs was observed in onion bulbs cured under 35 per cent shade with foliage (61.48%) followed by the bulbs cured under 35 per cent shade without foliage (59.28%) and the lowest was observed in onion bulbs cured under forced hot dryer without foliage (43.62%) after two months of storage.