Long-term storage effect on chemical composition, nutritional value and quality of Greek onion landrace “Vatikiotiko”

Abstract

The effect of storage at two temperatures (5±1 and 25±1 °C and 60-70±5% RH for both temperatures) on marketability and quality features of dry bulbs of local landrace "Vatikiotiko", "Sivan F1", "Red Cross F1" and "Creamgold" was examined. During storage measurements for fresh and dry weight of bulbs, tunic and flesh color, bulb firmness, nutritional value and mineral composition were taken at regular intervals. Storage concluded when either bulbs lost marketable quality or sprouting occurred. "Vatikiotiko" onion can be stored for at least 7months at 25±1 °C, whereas at 5±1 °C storage could be prolonged without significant marketability and quality loss. The fact that "Vatikiotiko" landrace can be considered a "storage" onion has to be capitalized in order to increase total production and yield, since storage could cover the market needs that arise throughout the year.

Nutritional values of raw and cooked ‘calçots’ (Allium cepa L. resprouts), an expanding crop

“…9,32 Petropoulos et al who compared a local onion landrace from Greece with three other varieties, found higher values of DM and SSC, but less protein than in 'calçots' and similar ash content to them. 33 The mineral composition of the 'calçots' in this study was similar to that found in onions, although the potassium levels were more similar to those of spring onions than dry onions. 34 Figure 5.…”

Effect of prolonged storage in controlled atmospheres on the conservation of the onion (Allium cepa L)quality

“…Although the TSS content of onion was reduced during storage, the average range obtained from the three treatments (TC, T1 and T2) can be considered acceptable for onion, due to they are within the range of TSS reported by other authors for this crop (Petropoulos et al, 2016a;Mallor et al, 2011b;Chope et al, 2007). These results were higher than those values reported by Malek and Heidarisoltanabadi (2015) in Spanish sweet onion cultivars.…”

“…The onset of sprouting increases the metabolic rate of the onion, which implies a high-energy requirement that is provided by the substrate stored in the bulbs, which form the DM, so that this parameter is reduced, this feature depends primarily on the growing conditions and of the onion genotype (Petropoulos et al, 2016a).…”

Reducing and Total Sugar Content in Onion During Storage in the Republic of Macedonia

“…Tested differences in the average values of total sugar content in onion bulbs that were stored in the traditional way and in a cold room This was confirmed in our research if we take into account the value of total sugar content at the beginning and at the end of storage. A more recent study (Petropoulos et al, 2016) showed that total sugar content increased during storage for all the genotypes at 5 o C, apart from 'Sivan F1' where after an initial increase, sugar content decreased significantly. At 25 o C, total sugar content either increased ('Sivan F1', 'Vatikiotiko' and 'Creamgold') or slightly decreased ('Red Cross F1').…”