Effect of hot water dips and modified atmosphere packging on quality and storability of fresh-cut green onion during cold storage . [electronic resource]

Includes bibliographic reference

Green onions (Allium cepa L.) plants Photon cv. produced under usual cultivation practices in a private farm at Fayed District, Ismalia Governorate, Egypt. Plants were harvested when bulb diameter exceeded 12-16 mm on February during 2015 and 2016 seasons. This investigation aims to study the effect of hot water dips (50°C for 2 min or 55°C for 1 min) and storing in active modified atmosphere packages (MAP) at 5% O2+ 5% CO2 or 7.5% O2+ 10% CO2) or in passive MAP beside unpacked plants (control) on leaf extension growth, root growth and leaf curvature and quality attributes of fresh-cut green onions during storage at O°C and 95% relative humidity (RH) for 20 days plus 2 days at 10°C and 70% RH. Results indicated that green onion plants dipped in hot water at 50°C for 2 min. gave the lowest weight loss as compared with 55°C for 1 min, also hot water treatment at 55°C for 1 min. or storing in active MAP at 5% O2 + 5% CO2 were the most effective treatments in reducing decay percentage during storage + shelf life. Hot water treatment at 50°C for 2 min. or active MAP at 7.5% O2+ 10% CO2 were less effective in this concern. Moreover, no decay was observed in green onion plants dipped in hot water at 55°C for 1 min. followed by active MAP at 5% O2+ 5% CO2 during all storage period + shelf life. Furthermore, it is also controlled root growth and leaf curvature and reduced leaf extension growth (less than 5 mm), maintained chlorophyll readings and gave excellent appearance without any visible injuries after 20 days at O°C + 2 days (at 10°C shelf life).

Summary in Arabic