EFFECT OF PROLONGED STORAGE IN CONTROLLED ATMOSPHERES ON THE CONSERVATION OF THE ONION (ALLIUM CEPA L)QUALITY

Celia Chávez-Mendoza; Misael Odín Vega-García; Alexandro Guevara-Aguilar; Esteban Sánchez; Mónica Alvarado-González; María Antonia Flores-Córdova

doi:10.9755/ejfa.2016-06-643

Authors

Celia Chávez-Mendoza Centro de Investigación en Alimentación y Desarrollo A. C. Unidad Delicias, Avenida Cuarta Sur No. 3820, Fraccionamiento Vencedores del Desierto, Delicias Chihuahua, México
Misael Odín Vega-García Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Ave. de las Américas y Josefa Ortiz de Domínguez S/N, Ciudad Universitaria, Culiacan Rosales, Sinaloa, México
Alexandro Guevara-Aguilar Centro de Investigación en Alimentación y Desarrollo A. C. Unidad Delicias, Avenida Cuarta Sur No. 3820, Fraccionamiento Vencedores del Desierto, Delicias Chihuahua, México,
Esteban Sánchez Centro de Investigación en Alimentación y Desarrollo A. C. Unidad Delicias, Avenida Cuarta Sur No. 3820, Fraccionamiento Vencedores del Desierto, Delicias Chihuahua, México,
Mónica Alvarado-González Centro de Investigación en Alimentación y Desarrollo A. C. Unidad Delicias, Avenida Cuarta Sur No. 3820, Fraccionamiento Vencedores del Desierto, Delicias Chihuahua, México,
María Antonia Flores-Córdova Centro de Investigación en Alimentación y Desarrollo A. C. Unidad Delicias, Avenida Cuarta Sur No. 3820, Fraccionamiento Vencedores del Desierto, Delicias Chihuahua, México

DOI:

https://doi.org/10.9755/ejfa.2016-06-643

Keywords:

Controlled atmosphere, Onion, Sprouting; Pungency

Abstract

The onion is a low perishability product, but in long-term storage, postharvest losses occur due to some phytopathological and sprouting
factors. The aim of this study was to evaluate the effect of storage in controlled atmospheres (CA) on onion cultivar “Sierra Blanca” for
seven months. The onions were subjected to three treatments: 1 % O2 + 1 % CO2 (T1), 3 % O2 + 5 % CO2 (T2), both at 2.5 °C and
60-75 % relative humidity (RH), and in environmental atmosphere (control treatment, CT) at 2.5 °C without controlled RH. Changes in
enzymatic pyruvic acid (EPA) content, total soluble solids (TSS), dry matter (DM), firmness and sprouting during storage were evaluated.
The results showed effect (p≤0.05) of treatment and storage time on all parameters. Changes in preserved bulbs in CA were minimal
compared to those in the CT. The EPA was reduced on T1 onions while in T2 and CT onions it was increased at the end of storage. The
TSS and firmness decreased in the three treatments, DM remained constant in T1 and T2 onions and in CT onions decreased in the sixth
month by 19 %. T1 and T2 onions showed no sprouting, while CT onions, presented internal sprouts in 20 % of sampled bulbs, reaching
100 % from the third month till the end of storage. In conclusion, storage in CA is the best way to preserve the quality of onion “Sierra
Blanca” for seven months, which is evidenced by the positive changes in quality.