Pengaruh suhu penyimpanan pada kualitas bawang bombay CV. Early Lockyer White (Effect of storage temperature on the quality of Early Lockyer White Onions)
| Main Author: | Perpustakaan UGM, i-lib |
|---|---|
| Format: | Article NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2000
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/21060/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=3918 |
Daftar Isi:
- Early Lokyer White onions were stored at temperature of 0°C and 20°C at 60% relative humidity (RH). This study shows that storage temperature of 0°C for 6 months prevented sprouting, rotting, and minimized weight loss of onions. Moisture content of onions stored at 0°C and 20°C were fluctuated, however, at the end of storage it tended to decrease. Ascorbic acid of onions stored at 0°C was relatively stable while that of onions stored at 20°C decreased significantly (p < 0,05) with storage time. Pyruvic acid of onions stored at 20°C was significantly higher than those stored at 0°C, and it increased with time up to 8 weeks then decreased. Key words : Asam piruvat, pertuinbuhan tunas,serangan penyakit, susut bobot,vitamin C.