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Effect of Different Storage Temperature On Chemical Composition of Onion (Allium Cepa L.) and Its Enzyme by Rushikesh Bargaje is a document available to read on EtoBox.
What is Effect of Different Storage Temperature On Chemical Composition of Onion (Allium Cepa L.) and Its Enzyme about?
The study investigates the impact of storage temperatures (4, 10, and 25 °C) on the chemical composition and enzymatic activity of onions over a nine-month period. Results indicate that storage at 4 °C best preserves onion quality, with significant increases in quercetin and its glucosidase content, while enzymatic activity fluctuated at higher temperatures. Overall, lower temperatures maintained higher levels of sugars and reduced peroxidase activity, contributing to better onion preservation.
- Author
- Rushikesh Bargaje
- Language
- EN