Vol. 6 (4) : July-August 2015 issue
Green Farming Vol. 6 (4) : 861-864 ; July-August, 2015
Evaluation of white onion (Allium cepa L.) varieties for dehydrated powder on the basis of biochemical parameters
S.R. MALEa1*, S.S. MINGIREb2, K.N. DHAWALEc3, D.A. MHETREd4 and A.G. NAIKe5
aDeptt. of PHT, ASPEE College of Horticulture & Forestry, Navsari Agri. Uni., Navsari - 396 450 (Gujarat), bCollege of Agriculture, Dapoli, Dr. BSKKV, Dapoli, cDeptt of Horticulture, College of Agric., Tondapur, Hingoli, dKrishi Vigyan Kendra, Sagroli, Taluka-Biloli, Dist-Nanded - 431 731 (Maharashtra), eDepartment of Horticulture, N. M. COA, Navsari Agri. Uni., Navsari - 396 450 (Gujarat)
Designation : 1P.G. Student *(mingiresainath@gmail.com), 2Ph.D. Scholar, 3Asstt. Professor, 4SMS, 5Professor & Head
Subject : Food Science, Preservation & Processing, Protectants & Infestation and Post-harvest Technology
Paper No. : P-2588
Total Pages : 4
Received : 01 September 2014
Revised accepted : 09 June 2015
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Citation :
S.R. MALE, S.S. MINGIRE, K.N. DHAWALE, D.A. MHETRE and A.G. NAIK. 2015. Evaluation of white onion (Allium cepa L.) varieties for dehydrated powder on the basis of biochemical parameters. Green Farming Vol. 6 (4) : 861-864 ; July-August, 2015
ABSTRACT
An experiment on evaluation of white onion varieties for dehydrated powder on the basis of biochemical parameters was conducted at the Post Graduate and PHT Laboratory of N.M. College of Agriculture, Navsari Agric. University, Navsari during 2008-2009. Keeping the five varieties of white onion viz., Phule safed, G.J. white onion No.1, Agrifound white, G.J. white onion No.98-206, and Local white onion in C.R.D. with four repetitions. The physical characters of fresh white onion in respect to average weight (g) of bulb before drying, average weight (g) of dehydrated bulb and recovery % of dehydrated slices were recorded. The observations on various nutritional values of various aspects viz., TSS (0Brix), acidity in term of pyruvic acid (%), ascorbic acid (mg/100gm), total sugar (%), reducing sugar (%), moisture (%) was carried out periodically during 0, 3 and 6 months of storage. The higher chemical composition viz., T.S.S., Ascorbic acid, Total sugar and Reducing sugar and lower moisture level in G.J. white onion No.1 variety. G.J. white onion No.1 was found suitable for dehydrated powder. The white onion variety G.J. white onion No.1 can be grown large scale for dehydration in Gujarat state.
Key words :
Acidity, Ascorbic acid, Dehydrated powder, Moisture, Reducing sugar, TSS, Total sugar, White onion powder.
