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Current Research Status of Postharvest Technology of Onion (Allium cepa L.)  

Cho, Jung-Eun (Department of Plant Science, Seoul National University)
Bae, Ro-Na (National Instrument Center for Environmental Management, Seoul National University)
Lee, Seung-Koo (Department of Plant Science, Seoul National University)
Publication Information
Horticultural Science & Technology / v.28, no.3, 2010 , pp. 522-527 More about this Journal
Abstract
Onion has been reported to contain various organosulfur compounds which have antibiotic and anticarcinogenic properties and flavonoid like quercetin which is a valuable natural source of antioxidants. Carbohydrates in onion constitute about 80% of dry matter, and the major non-structural carbohydrate of onion bulb is fructo-oligosaccharides, well known as fructan, followed by glucose, fructose, and sucrose. The sugar concentration is associated with dormancy and storage life of onion, occurring as decrease in glucose, fructose and fructan, particularly towards the end of storage. Forced air pre-drying for 15-20 days at room temperature is an essential procedure to reduce freezing injury and sprouting, then onion bulbs can be stored at $0^{\circ}C$ for 6 months to control sprouting and decay. Bacterial soft rot caused by $Erwinia$ and $Pseudomonas$ is the main postharvest disease when the bulbs are infected with the bacteria and stored at room temperature. Browning in sliced onion is due to oxidation of phenolic compounds by polyphenol oxidase and it can be inhibited by citric acid treatment, packing with nitrogen gas, and polyethylene film.
Keywords
fresh-cut; postharvest physiology; quality; storage; treatment;
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Times Cited By Web Of Science : 0  (Related Records In Web of Science)
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