Physico Chemical Changes during Curing of Onion Barma Rahul Deb1,*, Shanmugasundaram S.2,** 1Indian Institute of Crop Processing Technology, Thanjavur, Tamil Nadu, India 2Indian Institute of Crop Processing Technology, Tamil Nadu, India *e-mail: dbarma.rahul@gmail.com
** sasu@iicpt.edu.in
Online published on 15 December, 2016. Abstract Curing is an important postharvest treatment required to store onion bulbs for longer time by drying off the neck and outer scales of the bulb up to 20% reduction of initial moisture content. The traditional methods of curing used are field curing, shade curing and sun drying. The traditional methods of curing was evaluated by analysing some physicochemical parameters of onion like physiological weight loss, colour, TSS, ascorbic acid, quercetin content, pyruvate content, comparing with the traditional method of curing during the period of curing. The physicochemical values were highest in shade curing method followed by field curing and sun drying method. Top Keywords Curing, field curing, shade curing, quercetin content, pyruvate content. Top |