Quality Factors of Freshness and Palatability of Onion by Cultivation Region and Variety
2014
Jeon, H.J., Korea Food Research Institute, Gyeonggi, Republic of Korea | Kim, B.S., Korea Food Research Institute, Gyeonggi, Republic of Korea | Lee, S.H., Korea Food Research Institute, Gyeonggi, Republic of Korea | Kim, Y.S., Korea Food Research Institute, Gyeonggi, Republic of Korea
This study was conducted to investigate the relationship between quality factors and palatability of onion by cultivation region and variety. Six onion varieties harvested in four regions were subjected to physicochemical, microbiological, and sensorial evaluation. There were differences in soluble solid content, color, vitamin C, quercetin, total polyphenol, and pyruvic acid contents among the varieties and cultivation regions. Dry weight and pH of onions did not significantly differ. Overall acceptability and palatability did not show any significant differences by variety. From the correlation and regression analysis, palatability was very closely related to Z11 (acridity) of -0.914 and the regression equation for sensorial palatability (Y) was Y=12.3806£0.8284Z10 (sourness)£0.7957Z11 (acridity) with a coefficient of 0.9140.
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