Enhancing shelf life of minimally processed multiplier onion using silicone membrane

Abstract

The aim of storage of minimal processed product is to increase the shelf life and thereby extend the period of availability of minimally processed produce. The silicone membrane makes use of the ability of polymer to permit selective passage of gases at different rates according to their physical and chemical properties. Here, the product stored maintains its own atmosphere by the combined effects of respiration process of the commodity and the diffusion rate through the membrane. A study was undertaken to enhance the shelf life of minimally processed multiplier onion with silicone membrane. The respiration activity was recorded at a temperature of 30±2°C (RH0 60 %) and 5±1°C (RH090 %). The respiration was found to be 23.4, 15.6, 10 mg CO 2 kg −1 h −1 at 5±1°C and 140, 110, 60 mg CO 2 kg −1 h −1 at 30±2°for the peeled, sliced and diced multiplier onion, respectively. The respiration rate for the fresh multiplier onion was recorded to be 5, 10 mg CO 2 kg −1 h −1 at 5±1°C and 30±1°C, respectively. Based on the shelf life studies and on the sensory evaluation, it was found that only the peeled multiplier onion could be stored. The sliced and diced multiplier onion did not have the required shelf life. The shelf life of the multiplier onion in the peel form could be increased from 4-5 days to 14 days by using the combined effect of silicone membrane (6 cm 2 /kg) and low temperature (5±1°C).

The Effect of Different Storage Temperatures and Internal Analysis of Onions with X-Ray CT on The Respiration Rate of Onions

“…Figures 2 show that onions stored at room temperature (27 ± 2 o C) have a faster respiration rate than onions stored at cold temperatures. This follows Naik's (2014) 10 study that onions with 30 o C storage have a higher respiration rate than onions with 5 o C storage temperature. Onions stored at low temperatures (7 ± 2 o C) experience slower respiration because cold temperatures can suppress the red onion respiration process, and room temperature cannot suppress the respiration process during storage 9 .…”

Development of effluent‐free dry‐peeling method for shallots (Allium cepa L. aggregatum): Spectral characterization of mid and long infrared peak wavelengths for maximizing the peeling performance

“…The conventional peeling methods used in typical shallots processing industries are flame peeling, lye treatment, and mechanical peeling. Flame and lye peeling methods tend to deteriorate the bulbs and their flavoring compounds that may affect the quality of the end product (Naik et al., 2007). Furthermore, due to increasing concerns regarding water and energy consumption, proper management of high organic load and salinity wastewater, and adverse environmental footprints impacts the use of conventional peeling methods (Deepika & Sutar, 2017; Pan et al., 2015; Prudhvi et al., 2021).…”