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Reducing the current U.K. curing temperature from 28 to 20 °C would help to reduce energy costs; however, onion skin appearance and consumer acceptability may be detrimentally affected. The aim of this study was to elucidate the compounds responsible for the difference in color between brown and red onions cured at 20 and 28 °C by monitoring dynamic biochemical changes in the skin at set intervals during curing and after storage from two years' data. Sugar concentrations appeared to play no role in the difference in onion skin appearance when cured at different temperatures. Using regression, principal component, and partial least-squares discriminant analyses, the decrease in skin H° after the curing of brown onion cultivars at 28 °C was linked to a decrease in individual flavonol concentrations, possibly due to their oxidation at higher temperatures into brown pigmented compounds. Red onion cultivars cured at lower temperatures and for a shorter curing period had higher concentrations of individual anthocyanins as well as a darker skin color. Skin water content was reduced significantly in only the first 6 days of curing. Taken together, this suggests that current U.K. curing practice could be carried out at a lower temperature (20 °C) and/or for a shorter duration, resulting in reduced curing costs and possibly improved skin appearance.
Plant Science Laboratory, Cranfield University, Bedfordshire MK43 0AL, United Kingdom.
This article was published in the following journal.
Name: Journal of agricultural and food chemistry
Plants belonging to the genus Allium are widely cultivated and used all over the world as food and medicinal plants. Since ancient times, these plants, particularly garlic (Allium sativum L.) and onio...
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Bulb onion (Allium cepa) is the second most widely cultivated and consumed vegetable crop in the world. During winter, cold injury can limit the production of bulb onion. Genomic resources available f...
[This corrects the article DOI: 10.1007/s13197-015-2076-9.].
Improving the nutritional value of commonly cultivated crops is one of the most pending problems for modern agriculture. In natural environments plants associate with a multitude of fungal microorgani...
The purpose of this study is to evaluate the safety and efficacy of the Allium Biliary Stent in malignant obstructions of the common bile duct.
To investigate the efficacy of prophylactic use of a topical gel containing extract of allium cepae, allantoin and heparin after surgical removal of the primary cesarean scar in the second...
The purpose of this study is to evaluate the acute, postprandial effects and mechanism of action of various walnut components (separated nut skins, de-fatted nut meat, nut oil) versus whol...
To determine the association between flavonoids intake and the prevention of incident cardiovascular disease (CVD).
This is a Phase I open-label dose escalation study of a single infusion of FATE-NK100 and a short course of subcutaneous interleukin-2 (IL-2) administered after lymphodepleting chemotherap...
A plant in the genus ALLIUM, similar to ONIONS.
The light sensitive outer portion of a retinal rod or a cone photoreceptor cell. The outer segment contains a stack of disk membranes laden with photoreceptive pigments (RETINAL PIGMENTS). The outer segment is connected to the inner segment by a PHOTORECEPTOR CONNECTING CILIUM.
Mildly aromatic herb in the Allium genus related to ONIONS and garlic used in SPICES.
Genes that determine the fate of a cell or CELLS in a region of the embryo during EMBRYONIC DEVELOPMENT.
Allium sativum. One of the Liliaceae used as a spice and traditional remedy. It contains allicin, the pungent active ingredient, which may reduce blood cholesterol and inhibit platelet aggregation.
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Anything that breaks the skin is a wound because when the skin is broken, there's a risk of germs getting into the body and causing an infection. Follow and track Wound Care News on BioPortfolio: Wound Car...