Post-harvest losses in different varieties of onion

Gorrepati, Kalyani; Murkute, Ashutosh A.; Bhagat, Yogesh; Gopal, J.

doi:10.5958/0974-0112.2018.00052.x

Cited by 11 publications

(11 citation statements)

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“…The reason for moisture loss is not only that the skin is still permeable to water, but also that much moisture disappears through the cuts and bruises which are inevitably present as a result of harvesting. The results of present findings are in Performance of Garlic Genotypes under Sub montane Zone of Maharashtra agreement with the results reported by Sharma et al (2015), Gorrepati et al (2018) and Kowser et al (2018) in different genotypes.…”

Section: Physiological Loss In Weight Of Bulbs (Plw %)supporting

confidence: 92%

Performance of Garlic Genotypes under Sub montane Zone of Maharashtra

Jadhav¹,

Garande²,

Pawar³

et al. 2022

IJARe

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Background: Knowledge about the morphological characteristics of garlic genotypes is most important for selection of the appropriate varieties for appropriate place and achievement of high yields. Besides, characterization is an important aspect for documentation of the performance of the studied cultivars, which subsequently helps for introduction, selection and improvement in existing varieties of garlic. Methods: The experimental material was comprised of 16 genotypes of garlic viz., Phule Baswant, Phule Nilima, Kalwan Local, DN-49-395, DN-49-364, Marwar Local, G-284, G-222, G-444, G-41, G-119, G-215, G-752, G-546, Satara Local and Dahiwadi Local. The collected genotypes of garlic was dibbled on flat beds of 1.5 m × 1.0 m dimensions at a spacing of 15 × 10 cm in randomized block design with three replications and a total plot size of 72.00 m2. The soil selected for present investigation was of medium texture and rich in organic matter. FYM was applied @ 25 t/ha at the time of land preparation and recommended dose of fertilizers i.e. 100:50:50 kg N:P2O5:K2O/ha was applied. The observations on growth parameters at harvest, yield attributes, incidence of pests and diseases, physiological loss in weight (%) and decay percentage at the end of 90 days of storage at ambient temperature were recorded. Result: The data revealed that, the genotypes viz., Phule Nilima, Phule Baswant and G-41 had recorded the better performance with respect to growth and yield attributes with minimum disease and pest incidence and least physiological loss in weight and decay at the end of 90 days of storage at ambient temperature.

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Section: Physiological Loss In Weight Of Bulbs (Plw %)supporting

confidence: 92%

Performance of Garlic Genotypes under Sub montane Zone of Maharashtra

Jadhav¹,

Garande²,

Pawar³

et al. 2022

IJARe

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“…FUTURE POSTHARVEST AND FOOD (Bhong & Kale, 2020;Kate et al, 2019). Artificial curing not only reduces the curing time (60-96 h) but also improves the appearance and reduces postharvest losses and associated diseases during storage (Downes et al, 2009;Gorrepati et al, 2017;Vahling-Armstrong et al, 2016). Fast curing is one of the advanced methods that can utilize higher temperatures and humidity.…”

Section: Thermal Treatment/curingmentioning

confidence: 99%

“…Curing is a unit operation given to onions after harvesting to expel moisture from the outermost layers, neck, and roots of onion bulbs, which reduces disease incidence and promotes a darker skin finish, thereby improving the keeping quality (Kiura et al., 2021). It is a crucial postharvest unit operation in long‐term storage that affects the physical, chemical, and biological aspects of bulb crops (Gorrepati et al., 2017; Schroeder et al., 2012). High curing temperature and RH negatively correlate with the red skin color of onion, due to a reduction in anthocyanin content (Downes et al., 2009; Ward, 1976).…”

Section: Postharvest Preservation Of Onionsmentioning

confidence: 99%

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

Kiran,

Aradwad,

T. V.

et al. 2024

Future Postharvest and Food

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Onion is an important economical and nutritional vegetable crop having a global demand. However, the long‐term storage and availability of quality produce during off seasons remain a constraint. The intricate process of quality degradation in onions, both pre and postharvest, is influenced by internal factors and storage conditions. To preserve the postharvest quality and prolong the shelf life of onions, effective postharvest technologies incorporating quality assessment and preservation treatments are crucial. This paper delves into the key factors associated with crop quality, postharvest treatments, and storage, providing a comprehensive understanding of their cause‐effect relationships. The primary objective of this review is to shed light on diverse postharvest treatments, storage conditions, and structures, along with their effects on the physical, chemical, and biochemical aspects of onions. Additionally, the study explores destructive and non‐destructive assessment technologies to evaluate the quality of onions. Storage and marketability is intricately tied to the advancement of appropriate technology aimed at minimizing losses during various stages of harvesting and storage conditions. This review serves as a preliminary document that can assist in exploring critical factors and advancing technologies to enhance the shelf life and quality of onions, bridging the gap between traditional methods and promising advancements.

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“…Garlic is one of the horticultural products that are perishable if not handled properly, both in the curing and storage stages. According to Gorreapti et al [1], the purpose of curing garlic bulbs is to dry the neck and outer skin layer of the bulbs. Curing can cover the injury of bulb skin during harvesting, reduce moisture loss, and prevents the microbial attack during storage.…”

Section: Introductionmentioning

confidence: 99%

Quality Changes of Garlic Bulbs at Various Levels of Initial Moisture Content and Storage Temperature

Hidayat

Sasmitaloka

Setyadjit

2022

IOP Conf. Ser.: Earth Environ. Sci.

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Garlic is a perishable commodity because it contains high moisture content. Therefore, a good storage method is needed to maintain its quality during storage. This study aimed to determine the effect of initial moisture content levels and storage temperature on the quality change of garlic during storage. The raw material used was garlic of the Sangga Sembalun variety. Garlic bulbs that have been initial moisture content of 60-63% (M1) and 65-68% (M2) were put into the knitted packaging. Then, it were stored for 6 months at room temperature/25-30°C (S1); low temperature/2-4°C (S2); combination of room temperature for 2 months and low temperature for 4 months (S3); and combination of room temperature for 3 months and low temperature for 3 months (S4). The results showed that the best storage of garlic at a moisture content of 60-63% with a combination of room temperature for 2 months and low temperature for 4 months, resulting in moisture loss of 2.65%, weight loss 14.85%, firmness 17.45 N, empty bulbs 7.44%, rotten bulbs 2.21% with the lowest decrease in allicin content (61,3%). These storage conditions are recommended for the long-term storage of garlic bulbs.

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Post-harvest losses in different varieties of onion

Cited by 11 publications

References 0 publications

Performance of Garlic Genotypes under Sub montane Zone of Maharashtra

Performance of Garlic Genotypes under Sub montane Zone of Maharashtra

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

Quality Changes of Garlic Bulbs at Various Levels of Initial Moisture Content and Storage Temperature

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Post-harvest losses in different varieties of onion

Cited by 11 publications

References 0 publications

​Performance of Garlic Genotypes under Sub montane Zone of Maharashtra

​Performance of Garlic Genotypes under Sub montane Zone of Maharashtra

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

Quality Changes of Garlic Bulbs at Various Levels of Initial Moisture Content and Storage Temperature

Contact Info

Product

Resources

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Performance of Garlic Genotypes under Sub montane Zone of Maharashtra

Performance of Garlic Genotypes under Sub montane Zone of Maharashtra