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Effects of loading method to Improve Storage Quality under Room Temperature in Onion(Allium cepa. L)  

이찬중 (경남농업기술원 양파시험장)
김희대 (경남농업기술원 양파시험장)
정은호 (경남농업기술원)
서전규 (경북대학교 원예학과)
Publication Information
Food Science and Preservation / v.9, no.3, 2002 , pp. 282-286 More about this Journal
Abstract
This study was conducted to improve the storability of onion bulbs by loading method under room temperature and to reduce the rot caused by field open storage. Allium cepa cv. Changnyungdeago, late strain, was used for the test at the storage condition of 1-row-6-stairs, 2-rows-6-stairs, 4-rows-6-stairs, 1-rows-8-stairs, 2-rows-8-stairs, and 4-rows-8-stairs. The results obtained art as follows: The mean temperature was maintained lowly 1.6∼3.2$\^{C}$ in 1-row-6-stairs and 1.3∼2.6$\^{C}$ in 2-rows-6-stairs in contrast to 4-rows-8-stairs and the relative humidity was high when loading rows increased. The rotting rates in 1-row-6-stairs, 2-rows-6-stairs, 4-rows-6-stairs, 1-rows-8-stairs, 2-rows-8-stairs, and 4-rows-8-stairs were 11.4%, 11.6%, 12.4%, 14.6%, 13.9% and 16.6%, respectively, and became higher with increased rows and stairs of loading. Total weight loss of onion bulbs were l2.2%, 12.7%, 13.8%, 15.5%, 15.2% and 18.0% in 1-row-6-stairs, 2-rows-6-stairs, 4-rows-6-stairs, 1-row-8-stairs, 2-rows-8-stairs, and 4-rows-8-stairs, respectively. The rot of onion bulbs was caused mainly by Fusarium sp., Aspergilus sp., Botrytis sp., and bacteria.
Keywords
onion; loading; stairs; storage; rot;
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