Storage effect on physicochemical composition of the onion bulbs of different varieties.

摘要

Bulbs of 3 onion cultivars, i.e. Swat-1, Afghan white and NARC-91, were stored for 90 days in cardboard cartoons at room condition (minimum temperature of 23.6 degrees C and maximum of 30.4 degrees C). In Swat-1, the dry matter, total soluble solids and sucrose reached the maximum during the first 30 days of storage. In NARC-91, the reducing sugars and dry matter reached the maximum during the first 15 days of storage. In Afghan white, the sucrose and dry matter reached the maximum during the first 15 days of storage. The reducing sugars and total soluble solids in Afghan white showed a decreasing trend from day 0 till the end of storage. The sucrose decreased significantly from day 0 in NARC-91, while in Swat-1, it increased in the first 30 days of storage and exhibited a decreasing trend in later storage. The highest mean weight loss (4.22%) was recorded in NARC-91 while the lowest (2.12%) was recorded in Afghan white..