Effects of Several Atmosphere Compositions on Keeping Quality of Welsh Onion (<I>Allium fistulosum</I> L.)

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  • いくつかの雰囲気ガス濃度組成が葉ネギの鮮度保持に及ぼす影響
  • イクツカ ノ フンイキ ガス ノウド ソセイ ガ ハ ネギ ノ センド ホジ ニ オヨボス エイキョウ

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Abstract

The effects of several atmosphere compositions on respiration rates, chemical components and keeping quality of Welsh onion (Allium fistulosum L.) were investigated during storage at 15t. Carbon dioxide production from Welsh onion under continuous stream of air (the flow rate was 7 litter/hr) was 111mgCO2/kg/hr, it being reduced under continuous streams of low oxygen and high carbon dioxide levels. Ascorbic acid, sugar and chlorophyll retention under low oxygen level were better than those in air. Sensory score of Welsh onion withering leaf tip was reduced under low oxygen and high carbon dioxide levels. From these results, atmosphere compositions such as 7.6% O2 + 12.6% CO2 and 4.1% O2 + 17.1% CO2 respectively, gave better keeping quality of Welsh onion while avoiding physiological injury.

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