The effect ofpredrying treatment and conditions of storage on color stability of dried onion was investigated. The variety of onion had little effect on color stability, but storage time prior to drying affected the color of the dried onion. Steeping of sliced onion in water or dipping in starch solution lessened browning andallowedfor longer storage. Ascorbic acid in the steeping solution yielded dried onion with a pink unacceptable color. Osmotic dewatering imparted a yellow color to the onion, but improved the color stability of the dried product. Light was an important variable in the storage stability of dried onion.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.