Abstract
Minimal processing of green onions ( Allium cepa × A. fistulosum ) involves trimming and removing damaged leaves, cutting of roots, and removal of the compressed stem. If the stem tissue is completely removed with the roots, the white inner leaf bases may extend, or “telescope,” during storage. Storage at 0 °C greatly retards extension growth, but storage at 5 °C results in unacceptable extension rates. To maintain high quality and to extend the shelf life of intact and minimally processed green onions, the potential benefits of heat treatments and controlled atmosphere storage were evaluated. Atmospheres of 0.1% to 0.2% O 2 or 0.1% to 0.2% O 2 containing 7.5% to 9.0% CO 2 at 5 °C were the CA conditions that best maintained visual appearance and prolonged shelf life to more than 2 weeks in both intact and cut onions. No CA treatment completely controlled “telescoping” at 5 °C. Several heat treatment combinations (52.5 and 55 °C water for 4 and 2 min, respectively) of the white inner leaf bases were effective in controlling “telescoping” of cut green onions stored at 5 °C. The effective heat treatments resulted in higher average respiration rates during 12 days, but did not affect the visual quality or shelf life of the cut green onions. Total soluble sugars decreased in intact or cut green onions, but concentrations were maintained in heat -treated onions. Thiosulfinate concentrations did not vary importantly during 14 days at 5 °C, except for a reduction in heat-treated onions not stored under CA.
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Claims 12
Claim · model-written summary
Controlled atmosphere of 0.1% to 0.2% O2 at 5 °C best maintained visual appearance of green onions.
- Taxon
- Allium cepa × A. fistulosum
Allium cepae0 - Treatment
- Atmospheres of 0.1% to 0.2% O 2e1
- Outcome
- visual appearancee1
- Direction
- maintainede1
- Qualifier
- at 5 °Ce1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Minimal processing of green onions ( Allium cepa × A. fistulosum )”
e1“Atmospheres of 0.1% to 0.2% O 2 or 0.1% to 0.2% O 2 containing 7.5% to 9.0% CO 2 at 5 °C were the CA conditions that best maintained visual appearance and prolonged shelf life to more than 2 weeks in both intact and cut onions”
Claim · model-written summary
Controlled atmosphere of 0.1% to 0.2% O2 prolonged shelf life of green onions to more than 2 weeks.
- Taxon
- Allium cepa × A. fistulosumAllium cepae0
- Treatment
- Atmospheres of 0.1% to 0.2% O 2e1
- Outcome
- shelf lifee1
- Direction
- prolongede1
- Value
- more than 2 weekse1
- Qualifier
- in both intact and cut onionse1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Minimal processing of green onions ( Allium cepa × A. fistulosum )”
e1“Atmospheres of 0.1% to 0.2% O 2 or 0.1% to 0.2% O 2 containing 7.5% to 9.0% CO 2 at 5 °C were the CA conditions that best maintained visual appearance and prolonged shelf life to more than 2 weeks in both intact and cut onions”
Claim · model-written summary
No controlled atmosphere treatment completely controlled telescoping of green onions at 5 °C.
- Taxon
- Allium cepa × A. fistulosumAllium cepae0
- Treatment
- CA treatmente2
- Outcome
- telescopinge2
- Direction
- completely controllede2
- Qualifier
- at 5 °Ce2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Minimal processing of green onions ( Allium cepa × A. fistulosum )”
e2“No CA treatment completely controlled “telescoping” at 5 °C”
Claim · model-written summary
Heat treatment combinations (52.5 and 55 °C water for 4 and 2 min) controlled telescoping of cut green onions stored at 5 °C.
- Taxon
- Allium cepa × A. fistulosumAllium cepae0
- Material
- cut green onionse3
- Organ / stage
- white inner leaf basese3
- Treatment
- heat treatment combinations (52.5 and 55 °C water for 4 and 2 min, respectively)e3
- Outcome
- telescopinge3
- Direction
- decreaseinferrede3
- Qualifier
- stored at 5 °Ce3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Minimal processing of green onions ( Allium cepa × A. fistulosum )”
e3“Several heat treatment combinations (52.5 and 55 °C water for 4 and 2 min, respectively) of the white inner leaf bases were effective in controlling “telescoping” of cut green onions stored at 5 °C”
Claim · model-written summary
Effective heat treatments resulted in higher average respiration rates during 12 days in green onions.
- Taxon
- Allium cepa × A. fistulosumAllium cepae0
- Treatment
- effective heat treatmentse4
- Outcome
- respiration ratese4
- Direction
- highere4
- Qualifier
- during 12 dayse4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Minimal processing of green onions ( Allium cepa × A. fistulosum )”
e4“The effective heat treatments resulted in higher average respiration rates during 12 days, but did not affect the visual quality or shelf life of the cut green onions”
Claim · model-written summary
Effective heat treatments did not affect visual quality or shelf life of cut green onions.
- Taxon
- Allium cepa × A. fistulosumAllium cepae0
- Material
- cut green onionse4
- Treatment
- effective heat treatmentse4
- Outcome
- visual quality or shelf lifee4
- Direction
- no_changeinferrede4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Minimal processing of green onions ( Allium cepa × A. fistulosum )”
e4“The effective heat treatments resulted in higher average respiration rates during 12 days, but did not affect the visual quality or shelf life of the cut green onions”
Claim · model-written summary
Total soluble sugars decreased in intact or cut green onions during storage.
- Taxon
- Allium cepa × A. fistulosumAllium cepae0
- Material
- intact or cut green onionse5
- Outcome
- Total soluble sugarse5
- Direction
- decreasede5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Minimal processing of green onions ( Allium cepa × A. fistulosum )”
e5“Total soluble sugars decreased in intact or cut green onions, but concentrations were maintained in heat -treated onions”
Claim · model-written summary
Heat-treated green onions maintained total soluble sugar concentrations.
- Taxon
- Allium cepa × A. fistulosumAllium cepae0
- Treatment
- heat -treated onionse5
- Outcome
- concentrationse5
- Direction
- maintainede5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Minimal processing of green onions ( Allium cepa × A. fistulosum )”
e5“Total soluble sugars decreased in intact or cut green onions, but concentrations were maintained in heat -treated onions”
Claim · model-written summary
Thiosulfinate concentrations did not vary importantly in green onions during 14 days at 5 °C.
- Taxon
- Allium cepa × A. fistulosumAllium cepae0
- Outcome
- Thiosulfinate concentrationse6
- Direction
- no_changeinferrede6
- Qualifier
- during 14 days at 5 °Ce6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Minimal processing of green onions ( Allium cepa × A. fistulosum )”
e6“Thiosulfinate concentrations did not vary importantly during 14 days at 5 °C, except for a reduction in heat-treated onions not stored under CA”
Claim · model-written summary
Thiosulfinate concentrations were reduced in heat-treated green onions not stored under controlled atmosphere.
- Taxon
- Allium cepa × A. fistulosumAllium cepae0
- Treatment
- heat-treated onions not stored under CAe6
- Outcome
- Thiosulfinate concentrationse6
- Direction
- reductione6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Minimal processing of green onions ( Allium cepa × A. fistulosum )”
e6“Thiosulfinate concentrations did not vary importantly during 14 days at 5 °C, except for a reduction in heat-treated onions not stored under CA”
Claim · model-written summary
Storage at 0 °C greatly retarded extension growth of green onions compared with storage at 5 °C.
- Taxon
- Allium cepa × A. fistulosumAllium cepae0
- Treatment
- Storage at 0 °Ce7
- Outcome
- extension growthe7
- Direction
- retardse7
- Comparator
- storage at 5 °Ce7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Minimal processing of green onions ( Allium cepa × A. fistulosum )”
e7“Storage at 0 °C greatly retards extension growth, but storage at 5 °C results in unacceptable extension rates”
Claim · model-written summary
Storage at 5 °C gave unacceptable extension rates in green onions.
- Taxon
- Allium cepa × A. fistulosumAllium cepae0
- Treatment
- storage at 5 °Ce7
- Outcome
- extension ratese7
- Qualifier
- unacceptablee7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Minimal processing of green onions ( Allium cepa × A. fistulosum )”
e7“Storage at 0 °C greatly retards extension growth, but storage at 5 °C results in unacceptable extension rates”
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See all 25 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.