Effects of Pre-Storage Treatment with Ethanol and CO₂ on Onion Dormancy

Abstract

Onion ( Allium cepa L.) cvs. 'Tazan' and 'Iyomante' were pre-treated either with ethanol (at a dose of 0.34, 0.68 and 0.91g.kg -1 ) and stored at 0, 10, 20 and 30ºC or with 100% CO2 (for 3.5, 7 and 14 days) and stored at 20ºC. Treatment of onion with ethanol delayed rooting, sprouting and reduced decay in both cultivars. Chemical analysis and organoleptic tests showed that the treatments had no adverse effect on the quality of onion. Pre-storage treatment with 100% CO2 for 3.5 and 7 days enhanced rooting and sprouting, while 14-days treatment exhibited a slight inhibitory effect.

A comprehensive review on recent advances in postharvest treatment, storage, and quality evaluation of onion (Allium cepa): Current status, and challenges

“…The application of effective doses of CO 2 and ethanol, as explored by Qadir et al. (2007), maintained sensory and chemical properties (pH, TSS, and acidity) in Tazan and Iyomante cultivars. However, extended storage under CO 2 exhibited adverse effects, including softening and water core.…”

“…Guha and Basak (2013) reported significant reductions in rotting and postharvest loss of weight percentages during a 3-month storage period. The application of effective doses of CO 2 and ethanol, as explored by Qadir et al (2007), maintained sensory and chemical properties (pH, TSS, and acidity) in Tazan and Iyomante cultivars.…”

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

“…Chope et al (2012) reported that during the post harvest storage there is a gradual change in the levels of growth regulators which inhibitors levels are reduced and promoters increased. Qadir et al (2007) found that sprouting in onions is initiated by the induction of cytokinins with the reduction of the concentration of abscisic acid and stress, due to wounds, cold or heat shock.…”