Quality of fresh and dry onion (Аllium cepa L.) products for different

Authors

  • Л. Ф. Скалецька National University of Life and Environmental Sciences of Ukraine, Ukraine
  • О. В. Завадська National University of Life and Environmental Sciences of Ukraine, Ukraine
  • Т. В. Дяденко National University of Life and Environmental Sciences of Ukraine, Ukraine

DOI:

https://doi.org/10.21498/2518-1017.3(20).2013.58315

Keywords:

onion, quality, variety, processing, drying, biochemical, organoleptic and technological indexes

Abstract

The article features results of studying suitability to processing for various varieties of onion as grown in the conditions of Ukrainian Forest-Steppe. A complex assessment has been completed for fresh products of onion for 9 different varieties by the content of basic biochemical, biological, economic, organoleptic characteristics with the view of determining the most suitable for drying. Varieties are singled out , which bulbs accumulate the biggest dry matter, sugar, C vitamin content and display the highest yield of consumable products. Assessment of dry products against the set of organoleptic and technological indicators has been completed. This revealed loss of basic biochemical components of onions during drying and long-term storage of dried products, as well as established increasing of the content of dry matters and acids and decreasing of that of sugars and vitamin C while storing the dried onion. The set of examined parameters

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Author Biographies

Л. Ф. Скалецька, National University of Life and Environmental Sciences of Ukraine

L. Skalets’ka

О. В. Завадська, National University of Life and Environmental Sciences of Ukraine

O. Zavads’ka

Т. В. Дяденко, National University of Life and Environmental Sciences of Ukraine

T. Dyadenko

References

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Скалецька, Л.Ф. Біохімічні зміни продукції рослинництва при її зберіганні та переробці [навчальний посібник] / Л.Ф. Скалецька, Г.І. Подпрятов. – К.: Видавничий центр НАУ, 2008. – 287 с.

Мінагрополітики: виробництво овочів [Електронний ресурс]. – Режим доступа: http://minagro.gov.ua/node/1422.

Завадська, О.В. Сушіння – актуальний напрям переробки коренеплодів моркви / О.В. Завадська, І.М. Бобось // Продовольча індустрія АПК. – 2012. – No 6 – С. 43–47.

Бурич, О. И. Сушка плодов и овощей / О.И. Бурич, Ф.С. Берки – М.: Пищевая промышленность, 1988. – 279 с.

Державний реєстр сортів рослин, придатних для поширення в Україні у 2010 р. – К.: Алефа, 2010. – 229 с.

Скалецька, Л.Ф. Основи наукових досліджень зі зберігання та переробки продукції рослинництва [навчальний посібник] / Л.Ф. Скалецька, Г.І. Подпрятов, О.В. Завадська – К.: Видавничий центр НАУ, 2006. – 204 с.

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Published

2013-08-15

How to Cite

Скалецька, Л. Ф., Завадська, О. В., & Дяденко, Т. В. (2013). Quality of fresh and dry onion (Аllium cepa L.) products for different. Plant Varieties Studying and Protection, (3(20), 37–40. https://doi.org/10.21498/2518-1017.3(20).2013.58315

Issue

No. 3(20) (2013)

Section

VARIETY STUDYING AND VARIETY SCIENCE

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Copyright (c) 2016 Plant varieties studying and protection

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