Nutritional Values of Onion Bulbs with Some Essential Structural Parameters for Packaging Process

Abstract

Onions belong to the Allium genus that has been frequently used for human diet and the traditional medication due to the bioactive compounds. The main nutritional values, vitamins, and amino acid compositions of onion bulbs (Yellow, Red, Green, Leek, and Baby onions) with some essential structural parameters for the packaging process were investigated. Physical and structural parameters with frictions were applied for the packaging process. The results reported that moisture content was the main component of onion bulbs (88.65%). Besides, they were rich in proteins (9.22–13.21 g/100 g infresh weight) (FW). Results reported that Red and Yellow varieties established the largest vitamin C and carotenoids contents (45.07 mg/100 g−1 FW) and (1.44 µg/mL FW), respectively. The major amino acid was arginine which was highly found in Green variety (17.02 mg/g FW) and a relatively high amount of glutamic and aspartic acids as (9.88–14.89 mg/g FW) and (4.93–10.55 mg/g FW), respectively. Yellow variety established the largest width, thickness, surface area, aspect ratio, and sphericity. The highest static and kinetic frictions were established on steel (0.14–0.52) and (0.75–0.96), respectively. This study presents the nutritional evidence of onion varieties for the human diet besides the horticultural processing for packaging quality improvement.

Postharvest Physicochemical Properties and Fungal Populations of Treated Cucumber with Sodium Tripolyphosphate/Titanium Dioxide Nanoparticles during Storage

“…The Cu-CHS-TDN-ST treatment reduced the loss of ascorbic acid content during the whole storage period. Vitamin C concentrations are highly sensitive to light, thus coating can enhance the ascorbic acid content during the storage period [35,36]. Similar effects were reported after coating treatments for several fruits and vegetables [4,7].…”

Morphophysiological and productive changes of onion under vitamin application

“…In addition, the results may be related to the natural presence of high levels of vitamins in this species (SAMI et al, 2021). In this sense, for species with high natural vitamin contents in their composition, it is necessary to use higher concentrations of vitamins for a significant effect to occur, as observed for mustard (VENDRUSCOLO et al, 2017).…”

Active Bionanocomposite Coating Quality Assessments of Some Cucumber Properties with Some Diverse Applications during Storage Condition by Chitosan, Nano Titanium Oxide Crystals, and Sodium Tripolyphosphate

“…The reducing and total sugars from cucumber samples of each group were triplicatedand evaluated using a UV-Vis spectrophotometer (Max M2, San Jose, CA, USA) [27][28][29]. An aliquot of freeze-dried samples in liquid N 2 was refluxed with 100 mL alkaline solution of copper salt, boiling for 30 min [30].…”