Maintenance of fresh-cut green onion quality and storability using some sanitizing treatments during cold storage.

Abdullah, Mohamed A. A.; Abou-Elwafa, Saleh M.; Ibrahim, Huda A.

doi:10.21608/svuijas.2023.256537.1328

	Maintenance of fresh-cut green onion quality and storability using some sanitizing treatments during cold storage.
SVU-International Journal of Agricultural Sciences
Volume 5, Issue 4, October 2023, Page 108-120 PDF (1.72 MB)
Document Type: Original Article
DOI: 10.21608/svuijas.2023.256537.1328
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Authors
Mohamed A. A. Abdullah¹; Saleh M. Abou-Elwafa¹; Huda A. Ibrahim ²
¹Postharvest and Handling of Vegetable Crops Department, Horticulture Research Institute, Agricultural Research Center, Giza, Egypt
²Vegetable Research Department, National Research Centre, Dokki, Giza, Egypt.
Abstract
Fresh-cut green onions (Allium cepa L.) are highly perishable and deteriorate after harvesting due to their rapid undergoing biochemical and physiological changes in weight loss, general appearance, decay, relative chlorophyll content (SPAD), microbial count, and enzymatic spoilage. Therefore, the present study was conducted on green onions Photon cv. to study the effect of four sanitization treatments at a concentration of sodium hypochlorite 100 mg/L for 2 min., peracetic acid 600 mg/L for 4 min., hydrogen peroxide 5% for 2 min., acetic acid 5% for 2 min. and control (distilled water) for 5 minutes on physical and chemical characteristics of fresh-cut green onions at (0˚C) with relative humidity of (90-95%) for twenty days during two successive seasons. The results obtained showed that treating green onions (fresh cut) with peracetic acid 600 mg/L was the most effective therapy for decreasing decay and weight loss. It maintained the general appearance, prevented root growth and leaf bending, and also reduced leaf expansion, maintained chlorophyll and led to a decrease in polyphenol oxidase activity and microbial count, followed by hydrogen peroxide 5% compared with other treatment plants up to 20 days of cold storage. Hence peracetic acid 600 mg/L for 4 min. significantly proved to be a potential treatment to delay the deterioration and maintain the physical and chemical characteristics of fresh-cut green onions as compared to other treatments and control under cold storage conditions.
Keywords
Green onions; Sanitization; Quality attributes; Microbial count; Storage conditions


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