Volume 3, Issue 3, September 2018, Page: 95-101
Nutrient Retention Capacity of White and Red Varieties of Onion (Allium Cepa) Bulbs as Influenced by Storage Conditions
Shamsudeen Nassarawa Sanusi, Department of Food Science and Technology, Bayero University, Kano, Nigeria
Mathew Kolawole Bolade, Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
Isaac Babatunde Oluwalana, Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
Received: Aug. 23, 2018;       Accepted: Sep. 18, 2018;       Published: Nov. 29, 2018
DOI: 10.11648/j.ijfsb.20180303.14      View  20      Downloads  29
The influence of different storage conditions (ambient temperature, refrigeration temperature, and hot air wooden cabinet storage) on nutrient retention capacity of onion bulbs was investigated. The fresh onions varieties (red and white) were obtained from a private farm (Modibbo Isah Farms, Bichi, Kano State, Nigeria). The experiment followed a completely randomized design in a factorial 3 × 2 × 8, with a total of 48 treatments, corresponding to three storage temperature conditions, two onion varieties and eight-week storage duration. The storage temperature conditions were ambient temperature (30±2°C), refrigeration storage (5-7°C) and hot air wooden cabinet storage (45-50°C) while the two onion varieties were white and red types. The prevailing relative humidity during the storage period ranged between 70 and 95%. The result showed that some constituents of the stored onions decreased with increase in the storage period and this particularly occurred in moisture content (86.89-63.76%). Some parameters showed increased values with increase in the storage period and these include ash content (0.98-1.60%), fat content (1.28-1.76%), protein content (1.45-4.75%), crude fibre content (0.96-1.74%), and carbohydrate content (9.05-28.82%). The onion types essentially exhibited diverse responses to these different storage conditions which might be linked to botanical diversity. However, the red onions seem to show greater stability in terms of nutrient retention than the white type while ambient temperature storage conditions may be regarded as the best of the three storage conditions investigated.
Onion, Nutrient, Storage, Postharvest, Proximate Composition
To cite this article
Shamsudeen Nassarawa Sanusi, Mathew Kolawole Bolade, Isaac Babatunde Oluwalana, Nutrient Retention Capacity of White and Red Varieties of Onion (Allium Cepa) Bulbs as Influenced by Storage Conditions, International Journal of Food Science and Biotechnology. Vol. 3, No. 3, 2018, pp. 95-101. doi: 10.11648/j.ijfsb.20180303.14
Copyright © 2018 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Kukanoor, L. (2005). Postharvest studies in onion. Department of Horticulture, College of Agriculture, Dharwad University of Agricultural Sciences, Dharwad, pp 19-144.
Randle, W. M. (2000). Increasing nitrogen concentration in hydroponic solutions affects onion flavour and bulb quality. Journal of the American Society for Horticultural Science, 125: 254-259.
Nayerabi, S. A. F. and Ahmed, A H M. (2001). The commercial vegetable of Pakistan. Tropical Science, 41: 95-99.
Marwat, S. K., Rehman, F., Khan, M A., Ahmad, M., Zafar, M. and Ghulam, S. (2011). medicinal folk recipes used as traditional phytotherapies in District Dera Ismail Khan, Pakistan. Pakistan Journal of Botany, 43: 1453-1462.
Nath, K. V. N., Rao, K. N. V., Banji, D., Sandhya, S., Sudhakar, K., Saikumar, P., Sudha, P. and Chaitanya, R. K. (2010). Onion (Allium cepa) – Ethnomedicinal and therapeutic properties. Journal of Advance Pharmacetical Residue, 1 (2): 94-100.
Shankara N., Maijade G., Matin H. and Van Dam B. (2005). Cultivation of tomato, production, processing and marketing. Digigrafi Press, Wangeningen, the Netherlands.
Anon, (2000). Report of the Steering Committee on Postharvest Food Losses in Developing Countries. National Research Council, National Science Foundation, Washington DC.
Steppe, H. M. (1976). Post harvest losses of agricultural products. Report. WP/225176 Serial No. 240. United Nations Development Programme, Teheran, Iran. Pp. 227-229.
Kumar, D. G. P., Hebbar, H U., Sukumar, D. and  Ramesh, M N. (2005). Infrared and hot‐air drying of onions. Journal of Food Processing and Preservation, 29 (2): 132-150.
Mota, C. L., Luciano, C., Dias, A., Barroca, M. J., Guiné, R P F. (2010). Convective drying of onion: Kinetics and nutritional evaluation. Food and Bioproducts Processing, 88 (2–3): 115-123.
Abdullah R., Farooq, A., Qaiser, H., Iqtedar, M., Kaleem, A. and Naz, S. (2018). Enhancement of safety and quality of allium cepa by optimizing gamma radiation dose enduring reduction of pathogenic microflora. FUUAST Journal of Biology, 8 (1): 95-102.
Kang, N. S. Kim, J H. and Kim, J. K. (2007). Modification of quality characteristics of onion powder by hot-air, vacuum and freeze drying methods. Korean Journal of Food Preservation, 18: 1-5.
AOAC (1990). Association of Official Analytical Chemists. Official Method of Analysis, 15th edition.
Yahaya, Y. Birnin, Y. U. A, and Badu do, B U. (2010). Study of nutrient content variation in bulb and stalk of onions (Allium cepa L.) cultivation in Aliero, Kebbi State, Nigeria. Bulgarian Journal of Basic and Applied Science, 18 (1): 83-89.
Bhattacharjee, S., Sultana, A., Sazzad, M H, Islam, M A., Ahtashom, M. and Asaduzzaman, M. (2013). Analysis of the proximate composition and energy values of two varieties of onion (Allium cepa L.) bulbs of different origin: A comparative study. International Journal of Nutrition and Food Science, 2 (5): 246: 253.
Sangwan, A., Kawatra, A. and Sehgal, S. (2010) Nutritional evaluation of onion powder dried using different drying methods. Journal of Dairying, Foods and H S., 29 (2): 151-153.
Edeogu, C. O., Ezeonu, F. C., Okaka, A. N. C., Ekuma, C. E., and Elom, S. O. (2007). Proximate composition of staple food crops in Ebonyi State (South Eastern Nigeria). International Journal of Biotechnology and Biochemistry, 3 (1): 1-8.
Sharma, K. and Lee, Y. (2016). Effect of different storage temperature on chemical composition of onion (Allium cepa L.) and its enzymes. Journal of Food Science and Technology, 53 (3): 1620–1632.
Wardlaw, G. M. and Kessel, M. (2002). Prospective in Nutrition, 5th edition, Boston: McGraw-Hill, Pp. 278.
Falayi, F R. and Yusuf, H A. (2014). Performance evaluation of a modified onion storage structure. Journal of Emerging Trends in Engineering and Applied Science-(JETEAS), 5 (5): 334-339.
Kumar, V., Neeraj, S S. and Sagar, N A. (2015). Postharvest management of fungal diseases in onion - A Review. International Journal of Current Microbiology and Applied Sciences, 4 (6): 737-752.
Ponnusamy, S. and Vellaichamy, T. (2012). Nutritional assessment, polyphenols evaluation and antioxidant activity of food resource plant Decalepis hamiltonii Wight & Arn,” Journal of Applied Pharmaceutical Science, 2 (5): 106-110.
Ayoola, O. (2014). Hot air drying and quality of red and white varieties of onion (Allium cepa). Journal of Agriculture Chemistry and Environment, 3: 13-19.
Mouluda, S. Kamal, U. S. and Mahomud, S. (2016). Physiological change in red onion bulb at different storage temperature. World Journal of Engineering and Technology, 4: 261-266.
Browse journals by subject