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Curing and storage of Nasik red onions (Allium cepa L.).

Laul, M. S. and Bhale Rao, S. D. and Mulmuley, G. V. and Shah, G. R. and Dalal, V. B. (1984) Curing and storage of Nasik red onions (Allium cepa L.). Indian Food Packer, 38 (6). pp. 30-39.

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Abstract

Rangda. Pol and Unhali are the three crops of onions in Nasik Disll';ct. Rangda crop is the speciality of the district, Onions of Rangda crop are best in colour, Pol crop are Ihe most pungent and Unhali crop has in baween values for both. Eight different me/hods ofcuring WeTI' fried as proper curing of onion is on importa11/ post-harvest operation from storage point of view. The optimum loss of moisture at the end of curing period of 3 days was found 10 be 4 to 6 per cent. For all the 3 crops, the method o{noturalleaf cover and bunch hanging Wefe found to be the best in regord to colour development and retention, pungency and reduction in wastage on ,ftorage. Summer crop is the only crop which is storedfor longer period (5 to 6 months) during rainy season and is most susceptible to microbial spoilage and sprouting. Out of the eight methods of curing tried, leaf cover method reduced the microbial spoilage fi'om 703 in control to 3./9 and sprouting from 5.65 to 4.57. The bunch hanging method was found to be the best for the control of sprouting. An improved STOrage structure (cop.- 1500 lonnes) comprising of two lier system is under 'construction at the NAFED yard at Lasa/gaon in Nasik district.

Item Type: Article
Uncontrolled Keywords: onions, curing, STOrage
Subjects: 600 Technology > 08 Food technology > 23 Vegetables > 05 Onion
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: CFTRI Resource Centres
CFTRI Resource Centres > Mumbai
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 May 2014 07:29
Last Modified: 28 May 2014 07:29
URI: http://ir.cftri.com/id/eprint/3659

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