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Water vapour losses from different regions of onion (Allium cepa L.) bulb during storage

Thamizharasi, V. and Narasimham, P. (1988) Water vapour losses from different regions of onion (Allium cepa L.) bulb during storage. Journal of Food Science and Technology, 25 (1). pp. 45-50. ISSN 0022-1155

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Abstract

Water vapour loss from different regions of onion bulb during storage for 45 days at (i) 21-35 degree C, RH 2%, or (ii) 21-35 degree C, ambient RH 50-80%, were determined by blocking the neck and base regions. Onions stored at (i) showed max. loss of water vapour when both neck and base were blocked, whereas in onions stored at (ii) the losses showed the reversed trend. Further, contrary to the established belief that loss of water vapour occurs mainly through the neck region of the bulb, it was found that it is largely through the sides, although losses do occur through neck and base regions. Of the total losses in the first 3 days, 41% was from the side, which increased to greater than 90% during the 45 days of storage under both conditions.

Item Type: Article
Uncontrolled Keywords: MOISTURE-CONTENT; onions, water vapour loss in stored; STORAGE-VEGETABLES; ONIONS-; water vapour loss in stored onions
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology > 23 Vegetables > 05 Onion
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Jul 2008 09:38
Last Modified: 05 Jul 2008 09:38
URI: http://ir.cftri.com/id/eprint/2115

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