EFFECT OF HOT WATER DIPS AND MODIFIED ATMOSPHERE PACKAGING ON QUALITY AND STORABILITY OF FRESH-CUT GREEN ONION DURING COLD STORAGE | ||||
| Zagazig Journal of Agricultural Research | ||||
| Article 4, Volume 44, Issue 2, March 2017, Page 465-482 PDF (302.99 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/zjar.2017.53198 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Said A. Shehata1; Manal M. Attia  2; M. E. Mohamed2
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| 1Veg. Crops Dept., Fac. Agric., Cairo Univ., Egypt | ||||
| 2Post Harvest and Handling of Veg. Crops Dept., Hort. Res. Inst., Agric. Res. Cent., Giza, Egypt | ||||
| Abstract | ||||
| Green onions (Allium cepa L.) plants Photon cv. produced under usual cultivation practices in a private farm at Fayed District, Ismalia Governorate, Egypt. Plants were harvested when bulb diameter exceeded 12- 16 mm on February during 2015 and 2016 seasons. This investigation aims to study the effect of hot water dips (50°C for 2 min or 55°C for 1 min) and storing in active modified atmosphere packages (MAP) at 5% O2 + 5% CO2 or 7.5% O2 + 10% CO2) or in passive MAP beside unpacked plants (control) on leaf extension growth, root growth and leaf curvature and quality attributes of fresh- cut green onions during storage at 0°C and 95% relative humidity (RH) for 20 days plus 2 days at 10°C and 70% RH. Results indicated that green onion plants dipped in hot water at 50°C for 2 min. gave the lowest weight loss as compared with 55°C for 1 min, also hot water treatment at 55°C for 1 min. or storing in active MAP at 5% O2 + 5% CO2 were the most effective treatments in reducing decay percentage during storage + shelf life. Hot water treatment at 50°C for 2 min. or active MAP at 7.5% O2 + 10% CO2 were less effective in this concern. Moreover, no decay was observed in green onion plants dipped in hot water at 55°C for 1 min. followed by active MAP at 5% O2+ 5% CO2 during all storage period + shelf life. Furthermore, it is also controlled root growth and leaf curvature and reduced leaf extension growth (less than 5 mm), maintained chlorophyll readings and gave excellent appearance without any visible injuries after 20 days at 0°C + 2 days (at 10°C shelf life). | ||||
| Keywords | ||||
| Onion; hot water; Modified Atmosphere; storability; Cold storage; fresh-cut green onion | ||||
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