Abstract
Spring onion is one of the most used and traded vegetables in the world, essentially with a seasoning nature, it presents high perishability and susceptibility to water loss, which reduces its useful life, making it necessary to use post-harvest techniques, aiming to decrease its metabolic activity and extend its shelf life. The hydrocooling method, which consists of the immersion of the product in a mixture of water and ice, presents itself as a good alternative for the removal of the field heat and to favour the humidity of horticultural goods. The goal of this paper was to check the effects of hydrocooling on the post-harvest conservation and quality of spring onion, aiming to determine the best application time at 5ºC. The method showed efficient, especially on the control of mass loss and on the commercial visual aspects, with the most indicated time of 10 minutes.
Highlights
Spring onion is part of the Alliaceae family and is essentially a seasoning plant and widely grown in the country, being present in practically every Brazilian households
The goal of this paper was to check the effects of hydrocooling on the post-harvest conservation and quality of spring onion, aiming to determine the best application time at 5oC
Regarding the analyses which presented significant differences among the treatments, the mass loss data gathered throughout the storage days (Fig. 1) show the efficiency of hydrocooling applied to spring onions on the mass loss control, with the 10-min application treatment as the best option with an accumulated mass loss of 16.01%, resulting almost 10% lower than the untreated sample (T1)
Summary
Spring onion is part of the Alliaceae family and is essentially a seasoning plant and widely grown in the country, being present in practically every Brazilian households. EFFECTS OF HYDROCOOLING ON THE POST-HARVEST CONSERVATION AND QUALITY OF SPRING ONION
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