Quality of fresh and dry onion (Аllium cepa L.) products for different

Л. Ф. Скалецька; О. В. Завадська; Т. В. Дяденко

Quality of fresh and dry onion (Аllium cepa L.) products for different

2013

Л. Ф. Скалецька | О. В. Завадська | Т. В. Дяденко

The article features results of studying suitability to processing for various varieties of onion as grown in the conditions of Ukrainian Forest-Steppe. A complex assessment has been completed for fresh products of onion for 9 different varieties by the content of basic biochemical, biological, economic, organoleptic characteristics with the view of determining the most suitable for drying. Varieties are singled out , which bulbs accumulate the biggest dry matter, sugar, C vitamin content and display the highest yield of consumable products. Assessment of dry products against the set of organoleptic and technological indicators has been completed. This revealed loss of basic biochemical components of onions during drying and long-term storage of dried products, as well as established increasing of the content of dry matters and acids and decreasing of that of sugars and vitamin C while storing the dried onion. The set of examined parameters

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