Abstract
Onions belong to the Allium genus that has been frequently used for human diet and the traditional medication due to the bioactive compounds. The main nutritional values, vitamins, and amino acid compositions of onion bulbs (Yellow, Red, Green, Leek, and Baby onions) with some essential structural parameters for the packaging process were investigated. Physical and structural parameters with frictions were applied for the packaging process. The results reported that moisture content was the main component of onion bulbs (88.65%). Besides, they were rich in proteins (9.22–13.21 g/100 g infresh weight) (FW). Results reported that Red and Yellow varieties established the largest vitamin C and carotenoids contents (45.07 mg/100 g−1 FW) and (1.44 µg/mL FW), respectively. The major amino acid was arginine which was highly found in Green variety (17.02 mg/g FW) and a relatively high amount of glutamic and aspartic acids as (9.88–14.89 mg/g FW) and (4.93–10.55 mg/g FW), respectively. Yellow variety established the largest width, thickness, surface area, aspect ratio, and sphericity. The highest static and kinetic frictions were established on steel (0.14–0.52) and (0.75–0.96), respectively. This study presents the nutritional evidence of onion varieties for the human diet besides the horticultural processing for packaging quality improvement.
Highlights
Onion (Allium cepa L.) belongs to the Alliacease family which is mostly used as a staple food due to the presence of essential oils that gain strong flavor and taste in diet [1]
Onion pulp types were (Red, Yellow, and Baby), while leek was pale green (Approximately 607.44 mm) and green onion was larger than the leek in length.The bulbs were purchased from commercial stores in Taif City, Saudi Arabia
It was found that protein content agreed with that of onion bulbs investigatedby Abdou et al [22] that rangedfrom 9.84 to 12.09 g/100 g
Summary
Onion (Allium cepa L.) belongs to the Alliacease family which is mostly used as a staple food due to the presence of essential oils that gain strong flavor and taste in diet [1]. It has various forms as a whole, raw, flakes, ground, liquid, dried, or even fermented for culinary uses [2]. Physical structural parameters of various onion varieties vary with several factors such as their proximate chemical compositions [10] Among these structural parameters, mass, weight, volume, densities, projected area, and friction forces are the most essential in the sizing, grading, sorting, conveying, and packaging systems [11]. The relationship between weight and both intermediate diameters and geometric attributes is needed to determine the best time for harvesting [12]
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