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Quality changes in packaged, diced onions (Allium cepa L.) containing two different absorbent materials.

Toivonen, P. M. A.;

Postharvest Horticulture Series - Department of Pomology, University of California Year: 1997 Issue: No. 19 Pages: 1-7 Ref: 13 ref.

1997

บทคัดย่อ

Quality changes in packaged, diced onions (Allium cepa L.) containing two different absorbent materials.

The quality of diced onions (cv. Hamlet) after 18 days of storage at 1 deg C in 1-kg packages (PD900 bags) containing no absorbent or potassium permanganate (20 g) or clay absorbent (20 g) was tested. Significant losses in flavour and texture were noted for packages without any absorbent and packages containing a potassium permanganate absorber. In contrast, diced onions in packages containing the clay absorbent maintained 'fresh-like' quality. Soluble solids were maintained at original levels for the clay absorbent treatment only. In the control and potassium permanganate treatments, the diced onions were described as bland with off-flavours and the tissue had softened at 18 days. In contrast, the flavour in the clay absorbent treatment was described as pleasant and similar to freshly diced onion. The tissue was also found to be firm and crisp. The decline in flavour and texture quality was inversely proportional to the peroxidase and catalase activities measured in the crude enzyme extracts de

rived from onions subjected to the 3 treatments. The clay composite is known to adsorb both water and some organic volatiles. A hypothesis is presented concerning a possible mode of action for the clay absorbent in modulating enzyme activities and maintaining the quality of diced onions.