EFFECT OF SOME PRE AND POSTHARVEST TREATMENTS ON QUALITY AND STORABILITY OF GREEN ONION | ||
| Egyptian Journal of Agricultural Research | ||
| Article 9, Volume 94, Issue 3, September 2016, Pages 689-706 PDF (733.7 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejar.2016.152707 | ||
| Authors | ||
| OMAIMA O. MOHAMED; AMAL S. ATRESS | ||
| Postharvest and Handling of Vegetable Crops Department, Horticulture Research Institute, Agricultural Research Center, Giza, Egypt. | ||
| Abstract | ||
| This experiment was carried out during the winter seasons of 2014/2015 and 2015/2016 at the Agriculture Research Farm, El-Kassasien Hort. Res. Station, Ismalia Governorate, Egypt, to clarify the effects of different plant densities, 5 cm on one side (33 plant /m2), 2.5 cm on one side (66 plant /m2), 5 cm on both sides (66 plant /m2), and 2.5 cm on both sides (133 plant /m2) on quality parameters and yield of green onion plants (Allium cepa L.), cv. Giza 6 grown under sandy soil conditions, and also to study the impact of hydro-cooling and packaging green onion plants in polypropylene pouches on the quality parameters of green onion during storage at 3°C ±1and 95% RH for 15 days. The obtained data indicated that sowing green onion seeds at low density 5cm on one side (33 plant /m2) significantly increased plant weight, bulb diameter, neck diameter, bulb length, and total dry weight per plant in both seasons of study as compared to other treatments. Meanwhile, higher plant density 2.5cm on both sides (133 plant /m2) significantly increased total yield per fed., Regarding, storage experiment, the obtained results showed, that there were a considerable and a continuous increase in weight loss %, leave extension, root development, and curvature of green onion stem as the storage period was extended. On the other hand, a significant decline happened in general appearance, chlorophyll content, and TSS% as the storage period increased. The combination between hydro-cooling and packaging, effectively maintained green onion plants with fresh appearance and acceptable sensory quality for 10 days at 3°C ±1 and 95% RH. | ||
| Keywords | ||
| QUALITY AND STORABILITY OF GREEN ONION | ||
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