Abstract
SummaryOnions slices were pre‐treated in potassium meta‐bisulphite (KMS) and sodium chloride with different concentration levels to study the microbial load of tray and greenhouse‐dried onion slices up to 6 months of storage. Data were analysed as per procedure of one‐way classified anova using DMRT of AgRes statistical package for bacteria, yeast, fungi and Lactobacilli. Results revealed that in almost all samples, permissible levels of bacteria [18.33 × 101 colony‐forming units (CFU) per gram], yeast (ND), fungi (0.5 × 101 CFU g−1) and Lactobacilli (0.25 × 101 CFU g−1) were observed after 5 months of storage. All the samples were also found to be free from Escherichia coli and no Mac Conkey growth was noticed. Onion slices pre‐treated in 0.25% and 0.50% KMS and dried in tray and greenhouse, respectively, were found best after 6 months of storage period.
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