The effect of temperature on the quality of Japanese bunching onion (allium fistulosum L. 'Kujyo')

Conference proceedings article

ผู้เขียน/บรรณาธิการ

กลุ่มสาขาการวิจัยเชิงกลยุทธ์

ไม่พบข้อมูลที่เกี่ยวข้อง

รายละเอียดสำหรับงานพิมพ์

รายชื่อผู้แต่ง: Srilaong V., Soontornwat A., Iamla-Or S., Yamauchi N.

ผู้เผยแพร่: International Society for Horticultural Science (ISHS)

ปีที่เผยแพร่ (ค.ศ.): 2013

Volume number: 1011

หน้าแรก: 119

หน้าสุดท้าย: 124

จำนวนหน้า: 6

นอก: 0567-7572

eISSN: 2406-6168

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84889028325&doi=10.17660%2fActaHortic.2013.1011.13&partnerID=40&md5=4d72ee3c9dfe2ea5a4ca946e8f4e255d

ภาษา: English-Great Britain (EN-GB)

ดูบนเว็บไซต์ของสำนักพิมพ์

บทคัดย่อ

The Japanese bunching onion (Allium fistulosum L. 'Kujyo') is a highly perishable crop. Japanese bunching onions have a relatively short shelf life in terms of external appearance. After harvesting, Japanese bunching onion leaf tips become yellow, rendering them unacceptable for consumption. This study evaluated the effect of temperature (4 and 25ฐC) on physiological changes in the Japanese bunching onion. Hue angle value of bunching onions stored at 25ฐC rapidly declined while it remained unchanged in onions at 4ฐC. The L value of leaves stored at 25ฐC was higher than those stored at 4ฐC. As expected, postharvest color change of bunching onions was correlated with chlorophyll degradation. Chlorophyll a, chlorophyll b and total chlorophyll contents of Japanese bunching onions sharply decreased in leaves stored at 25ฐC compared with 4ฐC. These results indicated that low temperatures delayed yellowing of bunching onion leaves as a consequence of delay in chlorophyll breakdown during storage. Interestingly, we observed chlorophyll and its derivatives in vacuoles of bunching onions. This suggested that degradation of chlorophyll in bunching onions occurred in both chloroplasts and vacuoles.

คำสำคัญ

Bunching onion