EFFECT OF NITROUS OXIDE ON QUALITY OF ONION (ALLIUM CEPA) DURING STORAGE
Today there are a lot of consumers who are interested in their health and the functional effects of vegetables. As well, they expect freshness and high quality. Recently, there has been great interest in the potential benefits of using nitrous oxide (N2O) gas for storage of vegetables. The effects of N2O on weight loss rate, hardness, respiration rate, total soluble sugar, total organic acid and ethylene forming enzyme (EFE) activity of onions were examined during storage at 20℃ and 4℃. Whole onions were treated with different concentrations of N2O gas (N2O 60%: O2 40% and N2O 80%: O2 20%) for 12 hours and compared with untreated samples. At 20℃, N2O treated onions lost less weight than untreated onions, but there were no significant differences among treatments at 4℃. The hardness of onions decreased steadily from 20℃ to 4℃ but there were no significant differences between the treatments at 20℃. Respiration rates of onions were reduced by treatment with 80% N2O at 20℃ while those at 4℃ were not significantly different from the control. The total soluble sugars (glucose, fructose, sucrose) showed no changes during storage at 20℃ but they increased slightly at 4℃. EFE activities decreased slowly at 20℃ but they were delayed or inhibited in the treatments with N2O at 4℃. Results showed that N2O treatment were beneficial for extending the shelf life and storage of onions.
Park, J.Y., Choi, M.H. and Kim, G.H. (2006). EFFECT OF NITROUS OXIDE ON QUALITY OF ONION (ALLIUM CEPA) DURING STORAGE . Acta Hortic. 699, 343-348
Nitrous oxide (N2O), onion, storage life