Effect of Curing Methods on Quality and Storage of 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:jul-sep
DOI: https://doi.org/10.29321/MAJ.10.100138
Abstract
A field experiment on curing studies in onion was conducted at College Orchard of Tamil
Nadu Agricultural University, Coimbatore during 2009. This experiment was laid out in factorial
completely randomized design (FCRD) with six treatments and three replications. The
influences of different curing methods viz., bulbs with tops removed (T 1 ), bulbs with 2cm
neck length (T 2 ), bulbs with 4cm neck length (T3 ), bulbs treated with sulphur fumigation (50g
m -3 ) for three hours (T 4 ), bulbs treated with gamma rays @ 2kr (T 5 ), bulbs treated with
gamma rays @4kr (T 6 ) in onion were studied. Among the above curing methods, bulbs with
2cm neck length (T 2
) had improved quality parameters such as pyruvic acid (2.67μmol g -1 ), TSS
content (13.77 o brix) and moisture content (93.95%). The same treatment recorded lowest
physiological loss in weight (1.33 per cent), sprouting (0.09 per cent) and highest shelf life
compared to other treatments.
Key words : Curing, keeping quality, aggregatum onion, shelf life.