Effect of Packaging and Storage Temperature on Shelf-Life of Minimally Processed Onion (Allium cepa L.)
DOI:
https://doi.org/10.24154/jhs.v10i2.132Keywords:
Minimal Processing, Onion, Calcium Lactate, Polypropylene Bags, Shelf-LifeAbstract
Minimally processed onion is a ready-to-use onion product offering the consumer a fully usable commodity, without much change to freshness of the produce. Effect of packaging and storage temperature on shelf-life in minimally processed onion was studied. Packaging and temperature play an important role in determining shelf-life in minimally processed onion. Onion pieces approx. 8-10mm thick were cut with a plain, sharp knife and subjected to dip-treatment with the firming agent, calcium lactate (2%), for 5 minutes. The samples were surface-dried and packaged in polypropylene bags of size 250 X 125mm, of variable thicknesses (25, 50 or 75μm) and stored at low temperatures and high RH:8±1°C and 83±2% RH; 10±1°C and 82±2% RH; and, 12±1°C and 80±2% RH. It was found that onion cv. Arka Sona sliced with a plain, sharp knife, pre-treated with 2% calcium lactate, surface-dried and packaged in polypropylene bags sized 250X125mm (50μm thick), and stored at 8+1°C and 83±2% RH retained freshness and nutritive value, were microbially safe and acceptable, with a shelf-life of 14 days at storage.
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Copyright (c) 2015 S Bhuvaneswari, C K Narayana, R Udhayakumar, R Veere Gowda (Author)
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