Impact of packaging and heat treatment on maintaining green onion post harvest quality [electronic resource].

Includes reference.

Packaging film and heat treatments were tested as means to maintain quality and extend the shelf life of green onion plants (Allium cepa) cv. Giza 20. Packaging in nonperforated polyethylene bags maintained the visual quality appearance, chlorophyll content of the green leaves and reduced weight loss percentage when stored at 0°C followed by 2 days at 20°C simulated retail period. Total soluble solids did not affect by packaging type. However, hot water treatment 55°C for 6 min controlled leaf growth and reduced curvature. Also, stored the plants vertically reduced subsequent green onion geotropic curvature but did not affect the extension leaf growth.

Summary in arabic.

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