Effect of Controlled Atmosphere Storage on Storage Life of Onion and Garlic Cultivars

Põldma, Priit; Moor, Ulvi; Merivee, A.; Tõnutare, Tõnu

doi:10.17660/actahortic.2012.945.7

Cited by 10 publications

(8 citation statements)

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“…(96) Poldma et al (97) reported that CA together with low temperatures can suppress blue mold and maintain the market value for onion. At the same, it is also to be considered that the storage loss in CA with respect to regular storage was statistically significant, but in terms of investment, the economic benefits of CA storage might not be significant.…”

Section: Controlled Atmospherementioning

confidence: 99%

Importance of growth hormones and temperature for physiological regulation of dormancy and sprouting in onions

Sharma

Lee

Park

et al. 2015

Food Reviews International

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Onion is one of the most cultivated crops and its production is increasing worldwide. Proper handling and storage will add huge benefits to the supply of onion to meet the demand of consumers. For storage, it is important to understand onion physiology from the day it has been harvested from the field until it reaches the market. This review summarizes the scientific literature related to the physiology of the onion bulb with respect to growth regulators, temperature, and chemical controls. The biochemical changes that occur during dormancy break and sprouting have been discussed in detail. The three main environmental factors that can influence onions during storage are temperature, humidity and composition of the atmosphere in the storage area. Among these factors, temperature plays a paramount role in the physiology of onion during pre-and postharvest storage. Particular emphasis was given to plant growth A c c e p t e d M a n u s c r i p t 2 hormones (endogenous and exogenous) and their consequent effects with respect to dormancy, sprouting and biochemical changes that occur in onions.

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Section: Controlled Atmospherementioning

confidence: 99%

Importance of growth hormones and temperature for physiological regulation of dormancy and sprouting in onions

Sharma

Lee

Park

et al. 2015

Food Reviews International

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“…These include changes in water content and in the concentration of flavor compounds. These variations may be different between varieties with different amounts of dry matter, soluble solids or pungency (Põldma et al 2012). The changes in the quality of the stored onion are due to the catabolism of substrates, mainly of carbohydrates and other phytochemicals.…”

Section: Introductionmentioning

confidence: 99%

Effect of controlled atmospheres on the quality of white onion (Allium cepa L)

et al. 2018

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Onion is one of the oldest and most consumed crops in the world. Its quality deteriorates gradually during prolonged storage. In the present study, white onions of the variety "Sierra Blanca" were stored in a controlled atmosphere (CA) for 7 months. The color, total pungency, microbiological load and total carbohydrates were evaluated. Three treatments were applied: control treatment (CT), regular atmosphere at 2.5 °C without controlled relative humidity (RH); (T1)1% O + 1% CO at 2.5 °C and 60-75% RH and (T2)3% O + 5% CO at 2.5 °C and 60-75% RH. The statistical analysis showed a significant effect of the treatments and storage time in most of the variables analyzed. The CA managed to preserve the quality of the onion during the storage period while the control bulbs exhibited greater deterioration. These increased 2.9 times their level of pungency, had a higher microbial load and showed a very noticeable color change at the end of storage with respect to freshly harvested onions and those stored in a CA. They had a more yellow-green coloration. Both CA treatments were effective in preserving onion quality, but a more positive effect for T1 than T2 was observed on most of the parameters evaluated.

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“…On these ones some research has been done in order to obtain their physicochemical characteristics and antioxidant capacity (Yalcin and Kavuncuoglu, 2014;Yang et al, 2004;Ng et al, 2000). In addition to, increase their shelf life and preserve their quality (Kaveri and Thirupathi, 2015;Põldma et al, 2012;Yoo et al, 2012;Melo et al, 2012, Chope et al, 2006Uddin and MacTavish, 2003). During their collection, handling, transport, packaging and storage, onions are exposed to various treatments and environmental conditions that can affect their attributes of quality and physiological characteristics.…”

Section: Introductionmentioning

confidence: 99%

“…Some researchers used this technology and obtained good results (Garba et al, 2014;Põldma et al, 2012). CA technology has been studied extensively on a wide range of products for approximately 50 years, the results showed considerable variations between each of them and each cultivar; therefore, the ideal combinations in O 2 and CO 2 needs to be determined experimentally for each case (Piña-Dumoulín et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

Effect of prolonged storage in controlled atmospheres on the conservation of the onion (Allium cepa L)quality

Chávez-Mendoza

Vega‐García

Guevara-Aguilar

et al. 2016

Emir. J. Food Agric

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Effect of Controlled Atmosphere Storage on Storage Life of Onion and Garlic Cultivars

Cited by 10 publications

References 0 publications

Importance of growth hormones and temperature for physiological regulation of dormancy and sprouting in onions

Importance of growth hormones and temperature for physiological regulation of dormancy and sprouting in onions

Effect of controlled atmospheres on the quality of white onion (Allium cepa L)

Effect of prolonged storage in controlled atmospheres on the conservation of the onion (Allium cepa L)quality

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