Year: 2010
Type: article
Abstract: Storage quality of fresh-cut green onions as affected by UV-C treatments, so in this research the effect of UV-C treatments on quality was investigated in fresh-cut green onions.Four different UV-C treatments were used for ultraviole radiation to onions, and non-treated samples as evaluated control group.After UV-C treatments onions were stored at 5 o C and 85-90% RH for 15 days.Quality attributes of samples were evaluated periodically in terms of antioxidant activity, electroliyte leakage, color, weight loss, decay percentage and inner leaf extension.Electrolyte leakage of fresh-cut green onions was getting high with the higher doses of UV-C so, the lower doses can be used for controlled pathogen growth because of both lower electrolyte leakage and lower decay percentage at the day 10 th .L* value of white stem tissues maintain best in UV-C 5 treatment whereas green color of hollow green tissues was retained best in UV-C 3 treatment.Onions in UV-C 15 treatment were shown noticeable yellowing however inner leaf extension of onions was effectively controlled by the UV-C 15 treatment.Antioxidant activity of fresh-cut green onion was enhanced higher doses of UV-C treatments, especially UV-C 15 .
Source: DergiPark (Istanbul University)
Authors: Rezzan Kasım, Mehmet Ufuk Kasım
Institution: Kocaeli Üniversitesi
Language: English
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W2184234695