Effects of ultra low oxygen storage on postharvest quality of onion bulbs (Allium cepa L. var. cepa)

摘要

The effect of ultra low oxygen concentration on the storability of onions (Allium cepa L. var. cepa) was studied. Onions (cv. 'Sherpa', type Rijnsburger) had been kept during 9, 18, 27 and 36 weeks at 2 deg C in atmospheres with 0.5, 1 and 21 percent O_2. Quality assessment was effected after each storage time and the following period of 3 weeks of shelf-life. After storage in 1 percent O_2, quality maintenance of the onion bulbs was much better than after storage in 21 percent O_2, which was characterised by less weight loss, reduced respiration intensity and inhibited sprouting in spring. Lowering the O_2-concentration to 0.5 percent in the storage atmosphere led to similar results concerning respiration intensity and sprout inhibition, but weight loss was accelerated during the last storage period between March and May. Some onion bulbs were covered by a slight mould layer after storage until March or May, which arose presumably from high humidity in some of the storage containers. In none ofthe bulbs internal injury or off flavour due to fermentation metabolism were noticed.