Vol. 7, Issue 5 (2019)
Evaluating changes in total sugars, fructans and alcohol insoluble solids in onion (Allium cepa L.) genotypes during ambient storage conditions
Author(s): Inderpal Kaur, Neena Chawla and Ajmer Singh Dhatt
Abstract: The present investigations were carried out at Vegetable Research Farm and Biochemistry Laboratory, Department of Vegetable Science, Punjab Agricultural University, Ludhiana with an aim to study the changes in total sugars, fructans and alcohol insoluble solids contents under ambient storage conditions in thirty genotypes of onion (Allium cepa L.). The experiment was designed as a domestic model of India, in which the onions are mainly stored at ambient temperature. The samples were randomly collected during the sampling period from the month of May to September at monthly intervals to analyse the contents of total soluble sugars, fructans, alcohol insoluble solids. It was found that during the storage period, there was a significant reduction in the amount of total soluble sugars and fructans while the content of alcohol insoluble solids significantly increased in all varieties. In onion bulbs, highest amount of total sugars, fructans and alcohol insoluble solids, were found in variety D-96-B, D-305-B, GSY 10-2, respectively. The interaction between varieties and the time period as well as within the thirty varieties was statistically significant.
Pages: 1435-1440 | 290 Views 49 Downloads
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How to cite this article:
Inderpal Kaur, Neena Chawla, Ajmer Singh Dhatt. Evaluating changes in total sugars, fructans and alcohol insoluble solids in onion (Allium cepa L.) genotypes during ambient storage conditions. Int J Chem Stud 2019;7(5):1435-1440.
