Temperature Treatments on Postharvest Handling of Small Onion (Allium cepa L. var. aggregatum Don.)
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Author:V. Anbukkarasi, P. Paramaguru, L. Pugalendhi, N. Ragupathi and P. Jeyakumar
p-ISSN:0024-9602, e-ISSN:2582-5321, Vol:99, Issue:oct-dec
DOI: https://doi.org/10.29321/MAJ.10.100167
Abstract
Studies on the effect of different temperature treatments on packing and storage methods
in onion (Allium cepa L. var. aggregatum Don.) cv. CO On 5 at College orchard, Tamil Nadu
Agricultural University, Coimbatore were temperature during 2008-2010. The experiment was
laid out in a factorial completely randomized design (FCRD) with eight treatments and three
replications. Pre-harvest sprays were done by using Maleic hydrazide @ 2000ppm +
carbendazim @ 1000ppm and the harvested onion bulbs were cured with 2cm neck length
packing and storage treatments were subjected to viz., jute bags and kept in room temperature
(T 1 ), packing in nylon net bags and kept in room temperature (T 2 ), packing in perforated
plastic crates and kept in room temperature (T3 ), packing in bamboo baskets and kept in
room temperature (T 4 ), spreading of bulbs in ventilation storage (T 5
), spreading of bulbs in
cold storage at 15 o C (T 6 ), spreading of bulbs in cold storage at 20o C (T 7
) and spreading of
bulbs in room temperature - Control (T 8 ). Among the different packing and storage treatments,
the lowest physiological loss in weight (5.18 %), sprouting (0.62 %), rotting (0.64 %), rooting
(0.00 %) and the highest sulphur (0.704 %), pyruvic acid (2.53 μmol g -1 ) and ascorbic acid (10.24
mg 100 g -1 ) contents and the highest shelf life (up to 6 months) were observed in spreading
of bulbs in ventilation storage (T 5 ) compared to control (T 8 ).
Key words : Onion, packing, storage, temperature.