Abstract
This study investigated the effect of packaging method and root trimming on
quality of green onions during storage. Two packaging methods (tied with string,
S or packaged with film bag, FP) and two root trimming states (attaching the
roots without trimming, AR or cutting the roots leaving about 5 mm, CR) were
treated after harvest. Then, the green onions stored at 20°C for 8 days
and 1°C for 6 weeks to investigate changes in quality. When stored at
20°C, the differences in marketability between S and FP were minimal,
while when stored at 1°C, the marketability of the FP remained higher
than that of S. The leaf color change in CR progressed faster than in the AR
treatment group, leading to faster quality deterioration. The occurrence of
weight loss, browning, and softening of stems progressed as the storage period
elapsed. However, except weight loss, they were at a level that did not affect
marketability within the marketability limit period determined by color change
and wiltig of leaves. The allicin and quercetin contents of stems increased in
the early stages when quality deteriorated after harvest but decreased as
quality deterioration became more severe.
Funder
Rural Development Administration
Publisher
The Korean Society of Food Preservation
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