Effect of long-term storage on quality attributes of onions (Allium cepa) grown in Hokkaido [Japan]
2002
"Tamaki, M. (Musashigaoka Coll., Yoshimi, Saitama (Japan)) | Ukai, M. | Murata, M. | Homma, S. "
"Japanese onions has been mainly cultivated in Hokkaido and their important quality is high storability, being able to store a half of year or so. But the taste of all these onions is not good. The breeding of onion has been developed, and new cultivars whose taste is sweet and less bitter in raw and more sweet in cooking. Any papers have not been reported about new cultivars. Therefore, we conducted studies to find out the quality attributes of onions grown in Hokkaido and its changes during long-term storage. These results were summarized as follows; (1) During long-term storage, solid content, average whole weight and Brix changed in content except for two cultivars; Rantarou and Sarari cultivars. Especially pyruvate development in these two cultivers were lower than others and kept same level during 6 months. Superkitamomiji, major cultivar in Hokkaido, contained low pyruvate level just after 1 month, but high contained level after 3 months at refrigerator and then kept this level. (2) In almost cultivars, solid contents and reducing sugar contents kept during long-term storage, and these contents were suitable to saute and powder. (3) Color and composition of free sugars in all cultivars changed during long-term storage."
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