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KMID : 1134820160450121776
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 12 p.1776 ~ p.1783
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Influence of Sulfur Fertilization on Quality Characteristics and Antioxidant Activities of Onions during Storage at 4°C
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Jo Hye-Ri
Surh Jeong-Hee
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Abstract
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Onions cultivated with (SY) or without (SN) sulfur application were stored for up to 36 weeks at 4°C since harvest, after which they were analyzed for chemical composition and antioxidant activity in relation to sulfur (S) application and storage duration. Compared with SN onions, SY onions showed lower moisture and higher protein, soluble solids, and flavonoid contents at the time of harvest, and moisture and protein contents remained the same until 20 weeks of storage. However, soluble solids decreased while antioxidant activities, including flavonoids content, total reducing capacity, and superoxide dismutase (SOD)-like activity, appreciably increased as storage time increased to 20 weeks, which could be attributed to onion respiration and protective response to environmental stresses, respectively. There were abrupt decreases in flavonoid content and SOD-like activity at 36 weeks, presumably due to severe deterioration. Interestingly, all phenomena observed depending on storage time were independent of S application of onions. The results show that the critical factor influencing the chemical composition and antioxidant activity of onions during storage was postharvest storage duration rather than S application during onion cultivation.
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KEYWORD
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onion, sulfur, storage, antioxidant activity, chemical composition
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