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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
We evaluated organosulphur compounds in Allium vegetables, including garlic, elephant garlic and onion, using high-performance liquid chromatography. Among organosulphur compounds, elephant garlic had...
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The genus Allium is a rich source of steroidal saponins, and its medicinal properties have been attributed to these bioactive compounds. The saponin compounds with diverse structures play a pivotal ro...
This study investigated the effect of blanching (60, 70 and 80 °C for 1, 3, 5 and 10 min) combined with oven drying at 60 °C on the phenolic compounds, antioxidant activity, colour and drying charac...
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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...
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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.
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.
Genes that determine the fate of a cell or CELLS in a region of the embryo during EMBRYONIC DEVELOPMENT.
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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...