![Open Access](https://i-scholar.in/lib/pkp/templates/images/icons/fulltextgreen.png)
![Restricted Access](https://i-scholar.in/lib/pkp/templates/images/icons/fulltextred.png)
Effect of Packaging and Storage Temperature on Shelf-Life of Minimally Processed Onion (Allium cepa L.)
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.
Keywords
Minimal Processing, Onion, Calcium Lactate, Polypropylene Bags, Shelf-Life.
User
Font Size
Information
- Berno, N.D., Uliana, J.V.T., Dias, C.T.S. and Kluge, R.A. 2014. Storage temperature and type of cut affect the biochemical and physiological characteristics of freshcut purple onions. Post Harvest Biol. Technol., 93:91-96
- Camelo, A.F.L. and Cantwell, M. 1999. Quality deterioration of fresh cut onion. Hort’l. Sci., 34:505
- Carlin, F., Nguyen-the, G.C., Hilbert. and Chambroy, Y. 1990. Modified atmospheric packaging of fresh, ready-touse grated carrots in polymeric films. J. Food Sci., 55:1033-1038
- Chunyang, H., Yuexiqing, L.F. and Sun Binxin. 2010. Effect of high oxygen modified atmosphere packaging of fresh cut onion quality. In: Proceedings of the 17th IAPRI World Conference on Packaging, Tianjin, China, 10.12-10.15, 2010, E-Book pp.124-128
- Dash, S., Abhijit Kar. and Kalyani Gorrepati. 2013. Modified atmosphere packaging of minimally processed fruits and vegetables. Trends Post Harvest Tech., 1:1-19
- Downes, F.P. and Lto, K. 2001. Pour plate technique. In: Compendium of methods for microbiological examination of foods. American Public Health Association, Washington DC, p. 7.62
- Finn, M.J. and Upton, M.E. 1997. Survival of pathogens on modified atmosphere packaged shredded carrot and cabbage. J. Food Protection, 60:1347-1350
- Fonseca, S.C., Oliveira, F.A.R., Brecht, J.K. and Chan, K.V. 1999. Development of perforation mediated modified atmosphere packaging for fresh cut vegetables. In: F.A.R. Oliveira and J.C. Oliveira (eds). Processing of Foods. Quality optimization and process assessment. Boco Ratan, USA, CRC Press, pp. 389-404
- Gorny, J.R. 1997. Modified atmosphere packaging and the fresh cut revolution. Perishables Handl. Newslett., 90:4-5
- Hong, G., Peiser, G. and Cantwell, M.I. 2000. Use of controlled atmospheres and heat treatment to maintain quality of intact and minimally processed green onions. Post Harvest Biol. Technol., 20:53-61
- Lakakul, R., Beaudry, R.M. and Hernanadez, R.J. 1999. Modelling respiration of apple slices in modified atmosphere packages. J. Food Sci., 64:105-110
- O’Beirne, D. 1995. Influence of raw material and processing on quality of minimally processed vegetables. In: Progress Highlight C/95, Improvement of the safety and quality of refrigerated ready-to-eat foods using novel mild preservation techniques. AIR 1-CT92-0125 project group
![](https://i-scholar.in/public/site/images/abstractview.png)
Abstract Views: 217
![](https://i-scholar.in/public/site/images/pdfview.png)
PDF Views: 106