Effect of Hydro-Cooling and Modified Atmosphere Packaging on Quality Attributes of Green Onion During Cold Storage.
Zakaria, S., Abo Elmakarm, A. (2025). Effect of Hydro-Cooling and Modified Atmosphere Packaging on Quality Attributes of Green Onion During Cold Storage.. EKB Journal Management System, 3(5), 84-100. doi: 10.21608/hrj.2025.449615
Safaa Zakaria; Amira A. Abo Elmakarm. "Effect of Hydro-Cooling and Modified Atmosphere Packaging on Quality Attributes of Green Onion During Cold Storage.". EKB Journal Management System, 3, 5, 2025, 84-100. doi: 10.21608/hrj.2025.449615
Zakaria, S., Abo Elmakarm, A. (2025). 'Effect of Hydro-Cooling and Modified Atmosphere Packaging on Quality Attributes of Green Onion During Cold Storage.', EKB Journal Management System, 3(5), pp. 84-100. doi: 10.21608/hrj.2025.449615
Zakaria, S., Abo Elmakarm, A. Effect of Hydro-Cooling and Modified Atmosphere Packaging on Quality Attributes of Green Onion During Cold Storage.. EKB Journal Management System, 2025; 3(5): 84-100. doi: 10.21608/hrj.2025.449615

Effect of Hydro-Cooling and Modified Atmosphere Packaging on Quality Attributes of Green Onion During Cold Storage.

Horticulture Research Journal
Volume 3, Issue 5, June 2025, Page 84-100  XML PDF (876.99 K)
Document Type: Original Article
DOI: 10.21608/hrj.2025.449615
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Authors
Safaa Zakaria; Amira A. Abo Elmakarm
Postharvest and Handling of Vegetable Crops Dept., Horticulture Research Institute, Agriculture Research Center, Giza, Egypt.
Abstract
     Green onions (Allium cepa L.) plants Photon cv. were harvested when the bulb diameter exceeded 12-16 mm during 2024 and 2025 seasons to study the effect of hydro-cooling and packaging in active modified atmosphere (MAP) at (5%O2 + 5%CO2 or 5%O2 + 7.5%CO2 or 5%O2 + 10%CO2) or in passive MAP beside unpacked plants (control) on quality attributes and storability of green onions during storage at 0°C and 95% relative humidity (RH) for 20 days. The results indicated that the O2 levels decreased, and CO2 levels increased inside the packages during storage. The hydrocooling, or MAP significantly reduced weight loss and maintained visual quality, compared to uncooled or unpacked. The results indicated that O2% and CO2% inside the package of active and passive MAP had been differed significantly. Results indicated that green onion plants treated with combination between hydro-cooling and active MAP at (5%O2 + 5%CO2) or passive gave the most effective treatment in preserving all the quality attributes during storage. Moreover, the combination of hydro-cooling with active MAP at (5%O2 + 5%CO2) gave the best results which controlled root growth and leaf curvature, reduced leaf extending growth (less than 5 mm), and maintaining the chlorophyll and phenolic contents and gave excellent appearance without any visible injuries after 20 days of storage at 0°C. while, passive MAP treatment gave a good appearance at the same period.
Keywords
Green; Onion; Packaging; Hydro cooling; Cold storage
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