Claim · model-written summary
Fresh weight, dry weight and soluble solid content of diced onions decreased with storage time and temperature
- Taxon
- onions
Allium cepae0 - Treatment
- storage time and temperaturee1
- Outcome
- Fresh and dry weights as well as soluble solid contente1
- Direction
- decreasee1
Verbatim
e0“High-quality onions were peeled and diced into 1 x 1 cm pieces”
e1“Fresh and dry weights as well as soluble solid content decrease with storage time and temperature”
Title
360 Quality Deterioration of Fresh-cut Onions
Andrés F. López Camelo; Marita Cantwell HortScience 1999. doi:10.21273/hortsci.34.3.505d
Other claims from this paper (9)
- Association Decay and off-odor development in diced onions increased with storage time and temperature
- Observation Overall browning of diced onions was observed at the higher temperatures
- Association The b* and chroma colour values of diced onions increased with storage and temperature
- Association The a* colour values of diced onions decreased with storage and temperature
- Intervention effect Rough handling of diced onions gave a faster quality deterioration rate than storage at the same temperature
- Recommendation Diced onions could be stored satisfactorily for 20 days at 0 °C
- Recommendation Visual quality of diced onions may be acceptable after 10 days at 5 °C
- Observation Discoloration of diced onions started to show after 5 days at 5 °C
- Recommendation Storage of diced onions at 10 °C is possible only for very short periods