EFFECT OF REFRIGERATION STORAGE ON FIRMNESS AND PUNGENCY (FLAVOUR DEVELOPMENT) OF ONION BULBS ALLIUM CEPA L

摘要

The effect of refrigeration on firmness and pungency (flavour development) of onion bulbs Allium cepa L. cv. Rouge Amposta during long term storage was investigated. The firmness of bulbs increased linearly during storage at both 4 and 20°C temperatures, and the effect was highly significant after six months storage. However this increase in firmness was moderate and was correlated to the dehydration of the plant tissues. Refrigeration seem to have a negative effect on the flavour development of onion bulbs. Nevertheless after four months of storage and until the 6th month pungency (expressed in pyruvate equivalent) increased perceptibly to 52 μmoles. G{sup}(-1) of fresh weight at 20°C, whereas at 4°C pungency decreased to 32 μmoles.g{sup}(-1) fresh weight.