1985
DOI: 10.1111/j.1365-2621.1985.tb13791.x
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Shelf‐Life and Quality Changes in Summer Storage Onions (Allium cepa)

Abstract: Jumbo and medium sized summer onions (ANilrm cepa) of three cultivars were stored at 1, 4, 21°C for 6 months. Medium yellow onions held best at 1'C; jumbo sizes showed lowest losses at 4 and 21'C. Highest losses occurred in white onions. Major losses were due to decay. Sprouting occurred after 3 months at 4°C; none was observed at 1°C. Pungency increased and sugar decreased at 4 and 21°C; onions remained dormant at 1°C. Changes in quality parameters were factors of size and cultivar and may influence sprouting… Show more

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Cited by 29 publications
(24 citation statements)
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“…Similar results were reported by Rutherford (1981), however high glucose concentration was noted during this peak (Pak et al, 1995). Hurst et al (1985) also noted at 4ºC a rapid increase in percent sugar of onion between four and eight weeks.…”
Section: Resultssupporting
confidence: 76%
“…Similar results were reported by Rutherford (1981), however high glucose concentration was noted during this peak (Pak et al, 1995). Hurst et al (1985) also noted at 4ºC a rapid increase in percent sugar of onion between four and eight weeks.…”
Section: Resultssupporting
confidence: 76%
“…On other hand, others reported the irregular dependencies correlated to the temperature rather than dormancy duration (Hurst et al 1985;Salamal et al 1990). …”
Section: Resultsmentioning
confidence: 98%
“…During ambient storage bulb weight normally reduces (Ward 1976), but to increase the storability and quality of onion the bulb weight decelerated with the help of mitosis inhibitors, controlled atmosphere, low temperature (Hurst et al 1985;Yoo and Pike 1996;Praeger et al 2003). In present study, bulb weight was steadily decreasing (Table 1) and finally ended up with the loss of almost 30 % of the initial weight.…”
Section: Weight Loss and Dry Matter Contentmentioning
confidence: 99%
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“…According to Sharma et al (2015) this behavior can hardly be attributed to a known physiological process and suggests the existence of unrecognized, non-controlled but important influencing factors. It can be a function of temperature as in the study of Hurst et al (1985), the sugar percentage monotonously decreased with time at 1°C but fluctuated at 4°C and 21°C.…”
Section: Resultsmentioning
confidence: 99%