Physiological Changes in Red Onion Bulbs at Different Storage Temperature

Mouluda Sohany,Md Kamal Uddin Sarker,Md Sultan Mahomud

doi:10.4236/wjet.2016.42025

Abstract

Onion bulbs were stored at five different temperatures to know the storage behavior of onion bulbs. Indian red onion bulbs were kept without wrapping at ambient conditions (25℃ ± 3℃ and 75% RH) and within polyethylene pouch at 2.5℃, 6℃, 7℃ and 13℃ for 60 days of storage period. Weight loss, total soluble solids (TSS), number of sprouted and rotten bulbs were measured at an interval of 10 days throughout storage. The greatest decrease (23.25%) in weight was observed throughout storage for onions stored at ambient conditions. TSS was observed to increase in all samples until 40 days of storage and then decreased up to 60 days. Lowest TSS (14.89 ?Bx) was found in onion stored at ambient conditions at the end of storage. Maximum sprouted (67.25%) and rotten (17.78%) onions were observed for onions stored at 13℃, whereas minimum sprouted and rotten onions were found at 2.5℃ at 60 days of storage. Results also recommend lowest temperatures (2.5℃ - 6℃) for prolong storage life of onion with no detrimental effects.

Highlights

Onion (Allium cepa) belonging to the family Alliaceae is mostly consumed bulb crop around the world
It was observed that weight loss of onion gradually increased with the increase of storage temperature throughout the storage period
Different physiological changes occurred in red onion during storage period, which caused postharvest loss and reduced marketable quality

Summary

Introduction

Onion (Allium cepa) belonging to the family Alliaceae is mostly consumed bulb crop around the world. Onion is believed to be originated in Asia but cultivated in most of the countries around the world [1]. Onion is primarily consumed as spice in various dishes for unique flavor and pungency taste because of volatile oil allyl-. (2016) Physiological Changes in Red Onion Bulbs at Different Storage Temperature. Higher respiration with heat generation enhances re-growth of onion during storage and causes moisture loss from bulb and reduces shelf-life [7]. It has been reported that cultivar, storage regime and temperature have profound effect on sprouting and storage life of onion [8]

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