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- W323714264 abstract "Quality attributes of fresh-cut green onion(Allium fistulosum L.) as affected by rinsing and packaging were investigated in terms of flesh weight, color, viable cell counts, sensory properties during storage at . Fresh green onions were trimmed, cut, and rinsed with cold water(approximately ) as well as chlorine solution(100 mg/L) and then packaged in low density polyethylene film pouches of thickness. Rinsing treatments with cold water or chlorine solution did not significantly influence changes in microbial populations but sensory characteristics, resulting in cut green onions of better visual quality as compared to the control without rinsing. Fresh-cut green onions were also rinsed with cold water and packaged in sealed bags of low density polyethylene films with different thickness(22, 36, ), and stored at for 18 days. Thickness of polyethylene film was a significant factor for microorganisms populations and sensory attributes. Mesophilic aerobic bacterial count after 13 days for the control, packed in punched film bags, was CFU/g, while those for samples in hermetically sealed bags ranged only CFU/g. Gas composition within the sealed packages changed from normal air to about and after 13 days of storage. Particularly, the visual sensory quality of cut green onion samples was retained better in polyethylene film bags of thickness(gas transmission rate: 600 ) than in the others." @default.
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- W323714264 date "2000-01-01" @default.
- W323714264 modified "2023-09-26" @default.
- W323714264 title "Quality Attributes of Fresh-Cut Green Onion as Affected by Rinsing and Packaging" @default.
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