Agricultural Research Management Information System

Home
Research Summary
Search
About Us
- ARMIS
- Brochure
Contact Us
Report
User Request
Data Input
Help
- Operation Manual
  - PDF
  - Video
- Program Area & Commodity
We have reached 37600 number of research entries at this moment.

- Logout

Research Detail

Home
Research
Detail

Optimization of Processing Parameters for Preservation of Onion Paste

Dr. Md. Miaruddin
Chief Scientific Officer (I.C.)
Postharvest Technology Division BARI, Joydebpur

M.G.F.Chowdhury
Senior Scientific Officer
Postharvest Technology Division BARI, Joydebpur

M.H.H.Khan
Senior Scientific Officer
Postharvest Technology Division BARI, Joydebpur

M.M.Rahman
Senior Scientific Officer
Postharvest Technology Division BARI, Joydebpur

Mozahid-E-Rahman
Senior Scientific Officer
Plant Pathology Division, BARI, Joydebpur

Abstract/ Executive Summary:

This study was conducted to optimize the processing parameters for preservation of onion paste and investigate the storage stability. BARI-2 onion cultivars were used in the study. The bulbs were washed, peeled, cut and make paste using grinder then treated with 8 % common salt and added citric acid @ 2gm/kg paste. The paste after thermally processed treated with potassium metabisulphite and poured in sterilized glass container and HDP container and stored in ambient temperature for storage studies. Onion paste treated with KMS at 1000ppm KMS and poured in glass container performed better considering all the points as colour, flavour and nutrient content.

Keywords: Onion, storage stability, HDP container, KMS

Location: Post Harvest Technology Division, Joydebpur, Gazipur

Start Date: 01-09-2009

End Date: 30-12-2010

Program Area: Postharvest and Agro-processing

Commodity: Onion

Objectives:

• To standardize the method of onion paste preparation

• To reduce the postharvest loss of onion during storage

Methodology:

Good quality onion bulbs (BARI-2) were collected from Spices Research Centre and used in the study. The bulbs were washed, peeled, cut and make paste using grinder then hold at room temperature for 1 hour in covered container to facilitate enzymatic action for flavour and colour development. The pastes were treated with 8 % common salt and added citric acid @ 2gm/kg paste to come down the pH around 4.0. The paste were thermally processed at 100°C for 10 min and poured immediately in glass and PET containers according to the following treatments. Physico-chemical parameters and quality of the products were studied during storage. Treatments T1 = 8% salt in glass container (GC), T2 = 8% salt in PET container(PC) T3 = 8% salt + 500 ppm KMS in (GC), T4 = 8% salt + 1000 ppm KMS in (GC) T5 = 8% salt + 500 ppm KMS in (PC), T6 = 8% salt + 1000 ppm KMS in (PC)

Source of Information: Postharvest Technology Division BARI, Joydebpur

Article Link (Online Journal):

Funding Source:

1.	Budget: 40000

Total Budget (Tk.) : 40000

Achievement/Findings:

The pungency of onion became down from 9.75µmole/gft to 4.65 amole/gft pyruvate during processing of onion bulb into paste. It may be due to the heating of paste during processing time. Total soluble solids, pH and tritratable acidity of paste did not change very much. TSS slightly increases in all treatments. It may be attributed to the hydrolysis of labile polysaccharides into sugar during storage periods.

Knowledge Management: Report/Proceedings