Storage of Onions in Farm Scale Ventilated Silos

Ferreira, A.; Souza, Carla; Pereira, Ariana Mota; Cardoso, Daniel Souza; Finger, Fernando Luíz; Rêgo, Elizanilda Ramalho do

doi:10.17660/actahortic.2015.1099.11

Cited by 3 publications

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“…The level of allicin was positively correlated with the storage time at RT ( r > 0.752, p < 0.01). The level of allicin increased gradually from 916.0–1103.9 to 1778.3–2034.6 mg/100 g dw in 230 days (Figure ), and it might be related to the increase in alliinase activity . Allicin greatly contributed to the spicy flavor.…”

Section: Resultsmentioning

confidence: 98%

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Monitoring Changes in Biochemical and Metabolite Profiles in Garlic Cloves during Storage

Liu,

Wang,

et al. 2024

J. Agric. Food Chem.

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Storage is important for the garlic cloves industry because it is critical to enabling a year-round supply. This study aimed to investigate the changes in biochemical and metabolic profiles in garlic cloves in terms of different temperatures and cultivars during storage using nontargeted and targeted metabolomics. The results showed that the storage temperatures and times were important factors affecting the composition and metabolite content of garlic cloves. In detail, the metabolic profiling of garlic cloves changed significantly at 22 °C, which was mainly related to sprouting. Furthermore, γ-glutamyl peptide was converted into the corresponding flavor precursors or free amino acids, leading to the fluctuation in the amount of nutrients in garlic cloves. In contrast, the quality of garlic cloves remained stable for 290 days at 0 °C though metabolism still occurred, which indicated that the slight chemical changes did not impact the quality significantly and low temperature could prolong their dormancy.

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Section: Resultsmentioning

confidence: 98%

“…The level of allicin increased gradually from 916.0−1103.9 to 1778.3−2034.6 mg/100 g dw in 230 days (Figure 4), and it might be related to the increase in alliinase activity. 37 Allicin greatly contributed to the spicy flavor. Therefore, the garlic may have a stronger flavor after storing for some time.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

Monitoring Changes in Biochemical and Metabolite Profiles in Garlic Cloves during Storage

Liu,

Wang,

et al. 2024

J. Agric. Food Chem.

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Recent Developments in Evaporative Cooling as an Energy Efficient Technology for the Short-Term Storage of Perishable Farm Goods: A Review

Pawar,

Haribhakta

2024

Lecture Notes in Civil Engineering

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Artificially cooling of onion bulbs stored in brickwork-patterned vertical silos

Rêgo

Ferreira²,

Pereira

et al. 2019

Hortic. Bras.

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Onion is the third most consumed vegetable worldwide, such as potatoes and tomatoes. Its conservation is influenced by temperature and humidity, and greatest losses occur at postharvest due to lack of storage infrastructure. Thus, the aim of this study was to evaluate the effect of partial cooling in vertical silo on postharvest conservation of cured onion bulbs cultivar Bola Precoce. The experimental design was completely randomized, with six replicates, arranged in split plot scheme. Plots consisted of two storage conditions: onion bulbs stored in silo 1 at room temperature (T1) and bulbs stored in silo 2 with artificial cooling (T2). Subplots were two periods of bulb removal from storage (0 and 14 days). We evaluated peel color, using chroma (C*) and internal and external luminosity (L*); relative water content (TRA) of peel and pulp of bulbs and fresh mass loss (PMF) when the experiment was installed and after 14 days for both experiments and at 21 days for T2. The average temperatures obtained in both silos were 30.4 and 16.4°C, respectively. Bulbs of T1 had 14 days shelf life whereas, bulbs of T2 had a shelf life of 21 days. Bulbs of T1 showed lighter peel on day zero. The 14-day storage made the bulbs lighter in T2. In relation to pulp color, storage period made pulp lighter in both treatments. On day 14, bulbs of T1 showed lighter pulp color comparing to bulbs of T2. Both treatments showed similar behavior on day zero for internal chroma. After 14 days storage, internal and external chroma was higher in bulbs of T2. Storage period reduced internal hue only in bulbs of T2 which showed lower internal hue in both evaluation periods. TRA was higher in T1 in both evaluation periods. PMF was higher according to storage period; however loss did not differ between treatments. Storage of onion bulbs in cooled silos increased their viability in 7 days, in relation to storage without refrigeration. RESUMO Resfriamento artificial em bulbos de cebola armazenados em silos verticais de alvenariaA cebola é a terceira hortaliça mais consumida no mundo, ao lado da batata e do tomate. Sua conservação é influenciada pela umidade e temperatura e, as maiores perdas pós-colheita ocorrem devido à falta de infraestrutura no armazenamento. O objetivo do presente trabalho foi avaliar o efeito do resfriamento parcial de silo vertical na conservação pós-colheita de bulbos curados de cebola, cultivar 'Bola Precoce'. O delineamento experimental utilizado foi inteiramente casualisado, com seis repetições, em esquema de parcelas subdivididas. As parcelas foram constituídas de duas condições de armazenamento [bulbos de cebola armazenados em silo 1 com temperatura ambiente (T1) e bulbos armazenados em silo 2 resfriado (T2)] e as subparcelas foram consideradas dois períodos de retirada dos bulbos do armazenamento (0 e 14 dias). Foram avaliados a cor da casca, a partir do croma (C*) e luminosidade (L*) interna e externa; teor relativo de água (TRA) da casca e da polpa dos bulbos e perda de massa fresca (PMF) no momento de instalação do exper...

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Storage of Onions in Farm Scale Ventilated Silos

Cited by 3 publications

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Monitoring Changes in Biochemical and Metabolite Profiles in Garlic Cloves during Storage

Monitoring Changes in Biochemical and Metabolite Profiles in Garlic Cloves during Storage

Recent Developments in Evaporative Cooling as an Energy Efficient Technology for the Short-Term Storage of Perishable Farm Goods: A Review

Artificially cooling of onion bulbs stored in brickwork-patterned vertical silos

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