Postharvest quality of green onion grown in soilless culture: effect of packaging and storage temperature

• Autores: Frezza, Diana; León, Adrián Pablo; Logegaray, Verónica Romina; Chiesa, Angel
• Año de publicación: 2011
• Idioma: inglés
• Tipo de recurso: artículo
• Fuente: Agricultura Tropica et Subtropica; Vol.44 no.1; 11-17; https://sciendo.com/es/journal/ATS
• Materia: HORTALIZAS; HORTALIZAS DE BULBO; CULTIVO DE HORTALIZAS; CEBOLLA; ALMACENAMIENTO; TEMPERATURA; PASSIVE MODIFIED ATMOSPHERE; POLYOLEFIN BAG; LEAFY VEGETABLES; REDUCING SUGARS; CHLOROPHYLL; ELECTROLYTE LEAKAGE
• Institución: Universidad de Buenos Aires. Facultad de Agronomía

Fil: Frezza, Diana. Universidad de Buenos Aires. Facultad de Agronomía. Departamento de Producción Vegetal. Cátedra de Horticultura. Buenos Aires, Argentina.
Fil: León, Adrián Pablo. Universidad de Buenos Aires. Facultad de Agronomía. Departamento de Producción Vegetal. Cátedra de Horticultura. Buenos Aires, Argentina.
Fil: Logegaray, Verónica Romina. Universidad de Buenos Aires. Facultad de Agronomía. Departamento de Producción Vegetal. Cátedra de Horticultura. Buenos Aires, Argentina.
Fil: Chiesa, Angel. Universidad de Buenos Aires. Facultad de Agronomía. Departamento de Producción Vegetal. Cátedra de Horticultura. Buenos Aires, Argentina.
Several studies on quality changes of different fresh-cut vegetables for specifi c storage conditions have been reported but little about fresh cut green onion. The aim of this study was to evaluate postharvest quality of green onion grown in soilless culture with different packaging fi lms and storage temperatures. Green onions were obtained from perlite production system. At harvest, plants were trimmed (leaf tips and roots cut), washed with chlorinated water and packed in bags (80 ± 5 g of product per bag). Two packaging fi lms were used: non-perforated and perforated fi lm. The bags were stored 10 days in refrigerated chambers at 1 ± 0.5ºC and 8 ± 2ºC. Overall visual quality, gas concentration inside the bags (carbon dioxide and ethylene), color parameters (L*, a*, b*), total chlorophyll, weight loss and reducing sugars were measured during storage time and electrolyte leakage at the end of the period. Experiments were conducted as completely randomized design with three replicates. The best quality was obtained maintaining the product at 1 ± 0.5ºC with non-perforated fi lm and these results indicate that it is possible to maintain green onion quality for up to ten days in modifi ed atmosphere packaging with adequate storage temperature.
grafs., tbls.