FREZZA D., LEON A., LOGEGARAY V., CHIESA A.
Abstract
Several studies on quality changes of different fresh-cut vegetables for specifi c storage conditions have been reported but
little about fresh cut green onion. The aim of this study was to evaluate postharvest quality of green onion grown in soilless
culture with different packaging fi lms and storage temperatures. Green onions were obtained from perlite production system.
At harvest, plants were trimmed (leaf tips and roots cut), washed with chlorinated water and packed in bags (80 ± 5 g
of product per bag). Two packaging fi lms were used: non-perforated and perforated fi lm. The bags were stored 10 days in
refrigerated chambers at 1 ± 0.5șC and 8 ± 2șC. Overall visual quality, gas concentration inside the bags (carbon dioxide
and ethylene), color parameters (L*, a*, b*), total chlorophyll, weight loss and reducing sugars were measured during storage
time and electrolyte leakage at the end of the period. Experiments were conducted as completely randomized design
with three replicates. The best quality was obtained maintaining the product at 1 ± 0.5șC with non-perforated fi lm and these
results indicate that it is possible to maintain green onion quality for up to ten days in modifi ed atmosphere packaging with
adequate storage temperature.
Key words:
passive modifi ed atmosphere, polyolefi n bag, leafy vegetables, reducing sugars, chlorophyll, electrolyte leakage