Long-term storage effect on chemical composition, nutritional value and quality of Greek onion landrace "Vatikiotiko"

Abstract

The effect of storage at two temperatures (5±1 and 25±1 °C and 60-70±5% RH for both temperatures) on marketability and quality features of dry bulbs of local landrace "Vatikiotiko", "Sivan F1", "Red Cross F1" and "Creamgold" was examined. During storage measurements for fresh and dry weight of bulbs, tunic and flesh color, bulb firmness, nutritional value and mineral composition were taken at regular intervals. Storage concluded when either bulbs lost marketable quality or sprouting occurred. "Vatikiotiko" onion can be stored for at least 7months at 25±1 °C, whereas at 5±1 °C storage could be prolonged without significant marketability and quality loss. The fact that "Vatikiotiko" landrace can be considered a "storage" onion has to be capitalized in order to increase total production and yield, since storage could cover the market needs that arise throughout the year.

Keywords: Allium cepa L.; Alpha-linolenic acid (PubChem CID 5280934); Alpha-tocopherol (PubChem CID 2116); Antioxidant activity; Citric acid (PubChem CID 311); Fructose (PubChem CID 3426); Fumaric acid (PubChem CID 21418); Linoleic acid (PubChem CID 3931); Malic acid (PubChem CID 525); Oxalic acid (PubChem CID 971); Palmitic acid (PubChem CID 985); Post-harvest quality; Storage; Sucrose (PubChem CID 5988); Sugar content; Water loss.