Onion Quality Affected by Ethanol and Ethephon During Storage
2016
Murkute, A. A. | Anandhan, S.
In the present study the effect of ethanol, a perception ethylene action suppresser and ethephon, an ethylene inducer (1 and 2 %) was studied as postharvest application on rabi 2012 (May harvest) produce at Directorate of Onion and Garlic Research, Pune. Two onion varieties of the region viz. Bhima Kiran (light red) and B. Shakti (dark red) were used being popularly grown. Top and bottom ventilated storage structure was used and data was recorded before storage and after 2 and 4 months of storage. Results revealed that B. Kiran had more storability than B. Shakti. After 4 months of storage, ethanol treatment (2 %) restricted weight loss to 19.09 % than 38.57 % (control) in B. Shakti and to 14.84 % than 23.81 % (control) in B. Kiran. It also reduced the sprouting significantly to 3.09 % as compared to 4.15 % (control) in B. Kiran and to 6.51 % as compared to 9.98 % (control) in B. Shakti. However, ethephon treatment (1 %) altered the postharvest losses up to 2 months only and effect was non-significant thereafter. Biochemical attributes varied significantly in both varieties. Total sugars and flavonoids decreased during storage irrespective of chemical treatment. Total proteins, total phenols and vitamin-C increased over the storage and were significantly altered due to postharvest applications.
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