Shelf‐Life and Quality Changes in Summer Storage Onions (Allium cepa)

Hurst, William C.; Shewfelt, Robert L.; Schuler, George A.

doi:10.1111/j.1365-2621.1985.tb13791.x

Cited by 29 publications

(24 citation statements)

References 8 publications

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“…Similar results were reported by Rutherford (1981), however high glucose concentration was noted during this peak (Pak et al, 1995). Hurst et al (1985) also noted at 4ºC a rapid increase in percent sugar of onion between four and eight weeks.…”

Section: Resultssupporting

confidence: 76%

Chilling effect on soluble sugars, respiration rate, total phenolics, peroxidase activity and dormancy of onion bulbs

Benkeblia

Shiomi

2004

Sci. agric. (Piracicaba, Braz.)

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Besides onions being one of the most cultivated and consumed vegetables, during storage onion bulbs are still affected by many physiological, biochemical and technological factors which can influence their quality. Respiration rate (RR O2 ), soluble sugars (SS), total phenolics (TP), and peroxidase (POD) activity were measured in inner bud tissues during a dormancy break of onion bulbs treated four weeks at 0ºC and stored in the dark at 20ºC. Control bulbs were stored simultaneously in the same condition. Breakage of dormancy was checked by the appearance of first green internal leaves by cutting longitudinally 30 bulbs. After eight weeks, RR O2 of sprouted onions was 52% higher than that of freshly harvested and dormant bulbs. One week after cooling SS decreased from 15 to 9 mg g -1 fresh weight, and then peaked from 9 to 19 mg g -1 after three weeks. For control bulbs, a similar peak was observed after six weeks. For inner buds of cold-treated onions, a slight increase of TP (from 0.17 to 0.2 mg g -1 ; fresh weight) was observed during the first two weeks of cooling, and then a decrease to 0.11 mg g -1 was observed after eight weeks. For inner buds of control bulbs, TP also increased slightly from 0.17 to 0.2 mg g -1 after five weeks, and decreased to 0.15 mg g -1 after seven weeks when bulbs began to sprout. POD activity showed a similar pattern in relation to TP. For cold-treated bulbs, POD activity increased to 1.7 U g -1 fresh weight after two weeks, and decreased to 1.1 U g -1 during the last four weeks. For control samples, POD activity was stable during 4 weeks and decreased progressively by 29% during the last four weeks. This decrease in POD activity coincided with the decrease in TP, and coincided with onset of sprouting. With cold treatment, first sprouts were observed during the third week, while total sprouting was observed after eight weeks. In comparison, only 20% of the control bulbs sprouted after the period of 8 weeks. Key words: O 2 consumption, saccharides, phenolics, peroxidase, sprouting EFEITO DO RESFRIAMENTO SOBRE AÇÚCARES SOLÚVEIS, TAXA DE RESPIRAÇÃO, FENÓIS TOTAIS, ATIVIDADE DE PEROXIDASE E DORMÊNCIA DE BULBOS DE CEBOLARESUMO: Além de ser uma das hortaliças mais cultivada e consumida, bulbos de cebola são afetados, durante a armazenagem, por fatores fisiológicos, bioquímicos e tecnológicos, que podem afetar seus atributos de qualidade. Taxa de respiração (RR O2 ), açucares solúveis (SS), fenóis totais (TP) e atividade de peroxidase (POD) foram medidos em tecidos internos de brotos, durante uma quebra de dormência de bulbos de cebola, tratados por quatro semanas a 0ºC e armazenados no escuro a 20ºC. Bulbos controle foram armazenados simultaneamente na mesma condição. A quebra da dormência foi verificada através do aparecimento das primeiras folhas internas verdes, cortando 30 bulbos longitudinalmente. Depois de oito semanas a RR O2 de bulbos brotados foi 52% maior em relação a bulbos recentemente colhidos e bulbos dormentes. Os SS diminuíram uma semana após resfriamento, de 1...

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Section: Resultssupporting

confidence: 76%

Chilling effect on soluble sugars, respiration rate, total phenolics, peroxidase activity and dormancy of onion bulbs

Benkeblia

Shiomi

2004

Sci. agric. (Piracicaba, Braz.)

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“…On other hand, others reported the irregular dependencies correlated to the temperature rather than dormancy duration (Hurst et al 1985;Salamal et al 1990). …”

Section: Resultsmentioning

confidence: 98%

“…During ambient storage bulb weight normally reduces (Ward 1976), but to increase the storability and quality of onion the bulb weight decelerated with the help of mitosis inhibitors, controlled atmosphere, low temperature (Hurst et al 1985;Yoo and Pike 1996;Praeger et al 2003). In present study, bulb weight was steadily decreasing (Table 1) and finally ended up with the loss of almost 30 % of the initial weight.…”

Section: Weight Loss and Dry Matter Contentmentioning

confidence: 99%

“…Glucose, fructose, and sucrose and low molecular weight fructans are important non-structural carbohydrates of onion. During the storage period of onion, metabolic activity takes place, which results in the variation of sugar contents (Rutherford and Whittle 1982;Hurst et al 1985;Benkeblia et al 2002;Benkeblia and Varoquaux 2003). The phytochemical translocation is also affected by various pre-and post-storage conditions.…”

Section: Introductionmentioning

confidence: 99%

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Quantitative analysis of flavonoids, sugars, phenylalanine and tryptophan in onion scales during storage under ambient conditions

Sharma

Lee

et al. 2013

J Food Sci Technol

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A comprehensive quantitative analysis of flavonoids, sugars, phenylalanine, and tryptophan have been carried out in different onion scales during storage at ambient temperature (20-23°C) and relative humidity (60-80 %). Depending on the length of storage, dry matter content and composition shows variation inside the onion bulbs. Inner sprouts were observed on longitudinally cut bulbs after 2 months and visible sprouts appeared after 5 months of storage. The bulbs lost 20 to 30 % of their weight at the end of the storage. Higher dry matter content was observed in the inner scales. Significantly high content of quercetin in inner scales and high level of quercetin-3,4′-O -diglucoside and quercetin-4′-O-monoglucoside in outer scales was observed during a 7 months storage. During storage period, high content of fructose and glucose was observed in the middle scales while sucrose was high in the inner scales. There was no particular trend observed within analyzed amino acids. However, the content of phenylalanine was higher than tryptophan.

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“…According to Sharma et al (2015) this behavior can hardly be attributed to a known physiological process and suggests the existence of unrecognized, non-controlled but important influencing factors. It can be a function of temperature as in the study of Hurst et al (1985), the sugar percentage monotonously decreased with time at 1°C but fluctuated at 4°C and 21°C.…”

Section: Resultsmentioning

confidence: 99%

Reducing and Total Sugar Content in Onion During Storage in the Republic of Macedonia

Bogevska

Agic

Popsimonova

et al. 2017

AGR

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In Macedonia, sweet onion landrace 'buchinska arshlama' is traditionally stored during winter period from October until April. The objective of this research was to determine the content of reducing sugar and total sugar in onion bulbs during storage period in a traditional way and in cold rooms. Every month, samples were taken for chemical analysis. The results were statistically processed and tested with t-test. The average reducing sugar content in onion stored in a traditional way was 4.8%, while the average reducing sugar content in onion stored in cold rooms was 4.6%. The average total sugar content in onion stored in a traditional way was 6.0%, while the average total sugar content in onion stored in a cold room was 5.6%. These results showed that onion `buchinska arshlama` can be successfully stored in a traditional way until the beginning of February or longer in cold rooms.

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Shelf‐Life and Quality Changes in Summer Storage Onions (Allium cepa)

Cited by 29 publications

References 8 publications

Chilling effect on soluble sugars, respiration rate, total phenolics, peroxidase activity and dormancy of onion bulbs

Chilling effect on soluble sugars, respiration rate, total phenolics, peroxidase activity and dormancy of onion bulbs

Quantitative analysis of flavonoids, sugars, phenylalanine and tryptophan in onion scales during storage under ambient conditions

Reducing and Total Sugar Content in Onion During Storage in the Republic of Macedonia

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