Nutrient Retention Capacity of White and Red Varieties of Onion (Allium Cepa) Bulbs as Influenced by Storage Conditions

Shamsudeen Nassarawa Sanusi; Mathew Kolawole Bolade; Isaac Babatunde Oluwalana

doi:doi:10.11648/j.ijfsb.20180303.14

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Nutrient Retention Capacity of White and Red Varieties of Onion (Allium Cepa) Bulbs as Influenced by Storage Conditions

Shamsudeen Nassarawa Sanusi, Mathew Kolawole Bolade, Isaac Babatunde Oluwalana

Published in International Journal of Food Science and Biotechnology (Volume 3, Issue 3)

Received: 23 August 2018 Accepted: 18 September 2018 Published: 29 November 2018

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Abstract

The influence of different storage conditions (ambient temperature, refrigeration temperature, and hot air wooden cabinet storage) on nutrient retention capacity of onion bulbs was investigated. The fresh onions varieties (red and white) were obtained from a private farm (Modibbo Isah Farms, Bichi, Kano State, Nigeria). The experiment followed a completely randomized design in a factorial 3 × 2 × 8, with a total of 48 treatments, corresponding to three storage temperature conditions, two onion varieties and eight-week storage duration. The storage temperature conditions were ambient temperature (30±2°C), refrigeration storage (5-7°C) and hot air wooden cabinet storage (45-50°C) while the two onion varieties were white and red types. The prevailing relative humidity during the storage period ranged between 70 and 95%. The result showed that some constituents of the stored onions decreased with increase in the storage period and this particularly occurred in moisture content (86.89-63.76%). Some parameters showed increased values with increase in the storage period and these include ash content (0.98-1.60%), fat content (1.28-1.76%), protein content (1.45-4.75%), crude fibre content (0.96-1.74%), and carbohydrate content (9.05-28.82%). The onion types essentially exhibited diverse responses to these different storage conditions which might be linked to botanical diversity. However, the red onions seem to show greater stability in terms of nutrient retention than the white type while ambient temperature storage conditions may be regarded as the best of the three storage conditions investigated.

Published in	International Journal of Food Science and Biotechnology (Volume 3, Issue 3)
DOI	10.11648/j.ijfsb.20180303.14
Page(s)	95-101
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2018. Published by Science Publishing Group

Keywords

Onion, Nutrient, Storage, Postharvest, Proximate Composition

References

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APA Style

Shamsudeen Nassarawa Sanusi, Mathew Kolawole Bolade, Isaac Babatunde Oluwalana. (2018). Nutrient Retention Capacity of White and Red Varieties of Onion (Allium Cepa) Bulbs as Influenced by Storage Conditions. International Journal of Food Science and Biotechnology, 3(3), 95-101. https://doi.org/10.11648/j.ijfsb.20180303.14

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ACS Style

Shamsudeen Nassarawa Sanusi; Mathew Kolawole Bolade; Isaac Babatunde Oluwalana. Nutrient Retention Capacity of White and Red Varieties of Onion (Allium Cepa) Bulbs as Influenced by Storage Conditions. Int. J. Food Sci. Biotechnol. 2018, 3(3), 95-101. doi: 10.11648/j.ijfsb.20180303.14

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AMA Style

Shamsudeen Nassarawa Sanusi, Mathew Kolawole Bolade, Isaac Babatunde Oluwalana. Nutrient Retention Capacity of White and Red Varieties of Onion (Allium Cepa) Bulbs as Influenced by Storage Conditions. Int J Food Sci Biotechnol. 2018;3(3):95-101. doi: 10.11648/j.ijfsb.20180303.14

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@article{10.11648/j.ijfsb.20180303.14,
  author = {Shamsudeen Nassarawa Sanusi and Mathew Kolawole Bolade and Isaac Babatunde Oluwalana},
  title = {Nutrient Retention Capacity of White and Red Varieties of Onion (Allium Cepa) Bulbs as Influenced by Storage Conditions},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {3},
  number = {3},
  pages = {95-101},
  doi = {10.11648/j.ijfsb.20180303.14},
  url = {https://doi.org/10.11648/j.ijfsb.20180303.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20180303.14},
  abstract = {The influence of different storage conditions (ambient temperature, refrigeration temperature, and hot air wooden cabinet storage) on nutrient retention capacity of onion bulbs was investigated. The fresh onions varieties (red and white) were obtained from a private farm (Modibbo Isah Farms, Bichi, Kano State, Nigeria). The experiment followed a completely randomized design in a factorial 3 × 2 × 8, with a total of 48 treatments, corresponding to three storage temperature conditions, two onion varieties and eight-week storage duration. The storage temperature conditions were ambient temperature (30±2°C), refrigeration storage (5-7°C) and hot air wooden cabinet storage (45-50°C) while the two onion varieties were white and red types. The prevailing relative humidity during the storage period ranged between 70 and 95%. The result showed that some constituents of the stored onions decreased with increase in the storage period and this particularly occurred in moisture content (86.89-63.76%). Some parameters showed increased values with increase in the storage period and these include ash content (0.98-1.60%), fat content (1.28-1.76%), protein content (1.45-4.75%), crude fibre content (0.96-1.74%), and carbohydrate content (9.05-28.82%). The onion types essentially exhibited diverse responses to these different storage conditions which might be linked to botanical diversity. However, the red onions seem to show greater stability in terms of nutrient retention than the white type while ambient temperature storage conditions may be regarded as the best of the three storage conditions investigated.},
 year = {2018}
}

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TY  - JOUR
T1  - Nutrient Retention Capacity of White and Red Varieties of Onion (Allium Cepa) Bulbs as Influenced by Storage Conditions
AU  - Shamsudeen Nassarawa Sanusi
AU  - Mathew Kolawole Bolade
AU  - Isaac Babatunde Oluwalana
Y1  - 2018/11/29
PY  - 2018
N1  - https://doi.org/10.11648/j.ijfsb.20180303.14
DO  - 10.11648/j.ijfsb.20180303.14
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 95
EP  - 101
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20180303.14
AB  - The influence of different storage conditions (ambient temperature, refrigeration temperature, and hot air wooden cabinet storage) on nutrient retention capacity of onion bulbs was investigated. The fresh onions varieties (red and white) were obtained from a private farm (Modibbo Isah Farms, Bichi, Kano State, Nigeria). The experiment followed a completely randomized design in a factorial 3 × 2 × 8, with a total of 48 treatments, corresponding to three storage temperature conditions, two onion varieties and eight-week storage duration. The storage temperature conditions were ambient temperature (30±2°C), refrigeration storage (5-7°C) and hot air wooden cabinet storage (45-50°C) while the two onion varieties were white and red types. The prevailing relative humidity during the storage period ranged between 70 and 95%. The result showed that some constituents of the stored onions decreased with increase in the storage period and this particularly occurred in moisture content (86.89-63.76%). Some parameters showed increased values with increase in the storage period and these include ash content (0.98-1.60%), fat content (1.28-1.76%), protein content (1.45-4.75%), crude fibre content (0.96-1.74%), and carbohydrate content (9.05-28.82%). The onion types essentially exhibited diverse responses to these different storage conditions which might be linked to botanical diversity. However, the red onions seem to show greater stability in terms of nutrient retention than the white type while ambient temperature storage conditions may be regarded as the best of the three storage conditions investigated.
VL  - 3
IS  - 3
ER  -

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Author Information

Shamsudeen Nassarawa Sanusi

Department of Food Science and Technology, Bayero University, Kano, Nigeria
Mathew Kolawole Bolade

Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
Isaac Babatunde Oluwalana

Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria

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Shamsudeen Nassarawa Sanusi, Mathew Kolawole Bolade, Isaac Babatunde Oluwalana. (2018). Nutrient Retention Capacity of White and Red Varieties of Onion (Allium Cepa) Bulbs as Influenced by Storage Conditions. International Journal of Food Science and Biotechnology, 3(3), 95-101. https://doi.org/10.11648/j.ijfsb.20180303.14

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ACS Style

Shamsudeen Nassarawa Sanusi; Mathew Kolawole Bolade; Isaac Babatunde Oluwalana. Nutrient Retention Capacity of White and Red Varieties of Onion (Allium Cepa) Bulbs as Influenced by Storage Conditions. Int. J. Food Sci. Biotechnol. 2018, 3(3), 95-101. doi: 10.11648/j.ijfsb.20180303.14

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AMA Style

Shamsudeen Nassarawa Sanusi, Mathew Kolawole Bolade, Isaac Babatunde Oluwalana. Nutrient Retention Capacity of White and Red Varieties of Onion (Allium Cepa) Bulbs as Influenced by Storage Conditions. Int J Food Sci Biotechnol. 2018;3(3):95-101. doi: 10.11648/j.ijfsb.20180303.14

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@article{10.11648/j.ijfsb.20180303.14,
  author = {Shamsudeen Nassarawa Sanusi and Mathew Kolawole Bolade and Isaac Babatunde Oluwalana},
  title = {Nutrient Retention Capacity of White and Red Varieties of Onion (Allium Cepa) Bulbs as Influenced by Storage Conditions},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {3},
  number = {3},
  pages = {95-101},
  doi = {10.11648/j.ijfsb.20180303.14},
  url = {https://doi.org/10.11648/j.ijfsb.20180303.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20180303.14},
  abstract = {The influence of different storage conditions (ambient temperature, refrigeration temperature, and hot air wooden cabinet storage) on nutrient retention capacity of onion bulbs was investigated. The fresh onions varieties (red and white) were obtained from a private farm (Modibbo Isah Farms, Bichi, Kano State, Nigeria). The experiment followed a completely randomized design in a factorial 3 × 2 × 8, with a total of 48 treatments, corresponding to three storage temperature conditions, two onion varieties and eight-week storage duration. The storage temperature conditions were ambient temperature (30±2°C), refrigeration storage (5-7°C) and hot air wooden cabinet storage (45-50°C) while the two onion varieties were white and red types. The prevailing relative humidity during the storage period ranged between 70 and 95%. The result showed that some constituents of the stored onions decreased with increase in the storage period and this particularly occurred in moisture content (86.89-63.76%). Some parameters showed increased values with increase in the storage period and these include ash content (0.98-1.60%), fat content (1.28-1.76%), protein content (1.45-4.75%), crude fibre content (0.96-1.74%), and carbohydrate content (9.05-28.82%). The onion types essentially exhibited diverse responses to these different storage conditions which might be linked to botanical diversity. However, the red onions seem to show greater stability in terms of nutrient retention than the white type while ambient temperature storage conditions may be regarded as the best of the three storage conditions investigated.},
 year = {2018}
}

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TY  - JOUR
T1  - Nutrient Retention Capacity of White and Red Varieties of Onion (Allium Cepa) Bulbs as Influenced by Storage Conditions
AU  - Shamsudeen Nassarawa Sanusi
AU  - Mathew Kolawole Bolade
AU  - Isaac Babatunde Oluwalana
Y1  - 2018/11/29
PY  - 2018
N1  - https://doi.org/10.11648/j.ijfsb.20180303.14
DO  - 10.11648/j.ijfsb.20180303.14
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 95
EP  - 101
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20180303.14
AB  - The influence of different storage conditions (ambient temperature, refrigeration temperature, and hot air wooden cabinet storage) on nutrient retention capacity of onion bulbs was investigated. The fresh onions varieties (red and white) were obtained from a private farm (Modibbo Isah Farms, Bichi, Kano State, Nigeria). The experiment followed a completely randomized design in a factorial 3 × 2 × 8, with a total of 48 treatments, corresponding to three storage temperature conditions, two onion varieties and eight-week storage duration. The storage temperature conditions were ambient temperature (30±2°C), refrigeration storage (5-7°C) and hot air wooden cabinet storage (45-50°C) while the two onion varieties were white and red types. The prevailing relative humidity during the storage period ranged between 70 and 95%. The result showed that some constituents of the stored onions decreased with increase in the storage period and this particularly occurred in moisture content (86.89-63.76%). Some parameters showed increased values with increase in the storage period and these include ash content (0.98-1.60%), fat content (1.28-1.76%), protein content (1.45-4.75%), crude fibre content (0.96-1.74%), and carbohydrate content (9.05-28.82%). The onion types essentially exhibited diverse responses to these different storage conditions which might be linked to botanical diversity. However, the red onions seem to show greater stability in terms of nutrient retention than the white type while ambient temperature storage conditions may be regarded as the best of the three storage conditions investigated.
VL  - 3
IS  - 3
ER  -

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