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首页> 外文期刊>Journal of Computational Intelligence in Bioinformatics >Effect of Different Curing Methods on Bio-chemical Parameters of Onion during Storage
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Effect of Different Curing Methods on Bio-chemical Parameters of Onion during Storage

机译：不同腌制方法对洋葱贮藏过程中生化参数的影响

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摘要

The present investigation was carried out to study the effect of different curing methods on biochemical parameters and percent marketable bulbs of onion during storage. The methods used for curing of onion bulbs are curing under forced hot air dryer, polytunnel, 35 per cent shade and 100 per cent shade with foliage and without foliage respectively. Among different curing methods, onion bulbs cured under 35 per cent shade with foliage showed maximum total soluble solids (14.22%), ascorbic acid retension (7.45 mg/100g), reducing sugars (2.74%), non reducing sugars (5.18%) and total sugar (7.92%) and which was followed by the bulbs cured under 35 per cent shade without foliage. The highest percent of marketable bulbs was observed in onion bulbs cured under 35 per cent shade with foliage (61.48%) followed by the bulbs cured under 35 per cent shade without foliage (59.28%) and lowest was observed in onion bulbs cured under forced hot dryer without foliage (43.62%) after two months of storage.
机译：本研究旨在研究不同固化方法对洋葱生化参数和贮藏期间洋葱鳞茎百分率的影响。洋葱鳞茎的固化方法是在强制热风干燥机，多通道，阴影为35％和阴影为100％且无叶子的情况下进行固化。在不同的固化方法中，洋葱鳞茎在35％的阴影下固化并具有叶子，显示出最大的总可溶性固形物（14.22％），抗坏血酸浓度（7.45 mg / 100g），还原糖（2.74％），非还原糖（5.18％）和总糖（7.92％），其次是鳞茎在35％的阴影下固化而没有叶子。在35％的阴影下有叶的洋葱鳞茎中占市场份额最高的鳞茎（61.48％），其次在35％的阴影下没有叶的洋葱鳞茎中鳞茎（59.28％），而在强迫热下固化的洋葱鳞茎中鳞茎的鳞茎最低。存放两个月后，没有叶子的干燥机（43.62％）。

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