Skip to main content
SpringerLink
Log in

Effect of different storage temperature on chemical composition of onion (Allium cepa L.) and its enzymes

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

An Erratum to this article was published on 01 December 2015

Abstract

Onion stored at 4, 10, and 25 °C for 9 months were analyzed for changes in quercetin and its glucosidase content, enzymes, pyruvic acid, and sugar content. During storage, concentration of quercetin and its glucosidase showed an irregular variation at all studied temperature but at 4 °C the rate was high as compared to 10 and 25 °C. The enzymatic activity of Q4’G glucosidase and Q4’glucosyltransferase increased progressively until six months at 4, 10 and 25 °C, but later it started to decrease. At 4 and 10 °C, peroxidase activity increased during the first five weeks then decreased, while at 25 °C peroxidase activity decreased progressively after two months storage. Fructose, glucose and sucrose showed a different although more regular pattern by decreasing progressively at 4, 10 °C. At 4 °C fructose and glucose accumulated in the initial 3 to 4 months of storage while sucrose was unchanged. However, at 10 and 25 °C, fructose and glucose concentration continuously decreased, while sucrose increased consistently. Onion pyruvic acid increased at 4 and 10 °C during the first six months, while at 25 °C the fluctuation was observed during the whole storage period. Overall, we conclude that storage at 4 °C maintained the quality of onions best, as evidenced by the positive changes.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  • Abayomi LA, Terry LA (2009) Implicatins of spatial and temporal changes in concentration of pyruvate and glucose in onion (Allium cepa L.) bulbs during controlled atmosphere storage. J Sci Food Agr 89:683–687

    Article  CAS  Google Scholar 

  • Benkeblia N (2000) Phenylalanine ammonia-lyase, peroxidase, pyruvic acid and total phenolics variation in onion bulbs during long- term storage. LebensmWis U Technol 33:112–116

    Article  CAS  Google Scholar 

  • Benkeblia N, Selselet-Attou G (1999) Effects of low temperatures on the changes in oligosaccharides, phenolics and peroxidase in inner bud of onion (Allium cepa L.) during break of dormancy. Acta Agric Scand Sect B Soil Plant Sci 49:98–102

    CAS  Google Scholar 

  • Benkeblia N, Varoquaux P (2003) Effect of gamma-irradiation, temperature and storage time on the status of the glucose, fructose and sucrose in onion bulbs Allium cepa L. Int Agrophys 18:1–5

    Google Scholar 

  • Benkeblia N, Varoquaux P, Shiomi N, Sakai H (2002) Storage technology of onion bulbs c.v. Rouge amposta: effects of irradiation, maleic hydrazide and carbamate isopropyl, N- phenyl (CIP) on respiration rate and carbohydrates. Int J Food Sci Nutr 37:169–175

    CAS  Google Scholar 

  • Benkeblia N, Onodera S, Yoshihira T, Kosaka S, Shiomi N (2004) Effect of temperature on soluble invertase activity, and glucose, fructose and sucrose status of onion bulbs (Allium cepa) in store. Int J Food Sci Nutr 55:325–331

    Article  CAS  PubMed  Google Scholar 

  • Bilyk A, Cooper PL, Saper GM (1984) Varietal differences in distribution of quercetin and kaempferol in onion (Allium cepa L.) tissue. J Agric Food Chem 32:274–276

    Article  CAS  Google Scholar 

  • Bonaccorsi P, Caristi C, Gargiulli C, Leuzzi U (2005) Flavonol glucoside profile of southern italian red onion (Allium cepa L.). J Agric Food Chem 53:2733–2740

    Article  CAS  PubMed  Google Scholar 

  • Brewster JL (2008) Onions and other vegetable alliums, 2nd edn. CAB International, Wallingford

    Book  Google Scholar 

  • Cantos E, Espín JC, Fernández MJ, Oliva J, Tomás-Barberán FA (2003) Postharvest UV-C-irradiated grapes as a potential source for producing stilbene-enriched red wines. J Agric Food Chem 51(5):1208–1214

    Article  CAS  PubMed  Google Scholar 

  • Chope GA, Terry LT, White PJ (2007a) The effect of 1-methylcyclopropene (1-MCP) on the physical and biochemical characteristics of onion cv. SS1 bulbs during storage. Postharvest Biol Technol 44:131–140

    Article  CAS  Google Scholar 

  • Chope GA, Cools K, Hammond JP, Thompson AJ, Terry LA (2012) Physiological, biochemical and transcriptional analysis of onion bulbs during storage. Ann Bot 109:819–831

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Cisneros-Zevallos L (2003) The use of controlled postharvest abiotic stresses as a tool for enhancing the nutraceutical content and adding-value of fresh fruits and vegetables. J Food Sci Chicago 68(5):1560–1567

    Article  CAS  Google Scholar 

  • Coolong TW, Randle WM, Wicker L (2008) Structural and chemical diffrences in the cell wall regions in relatin to scale fimness of three onion (Allium cepa L.) selections at harvest and during storage. J Sci Food Agr 88:1277–1286

    Article  CAS  Google Scholar 

  • Darbyshire B, Henry RJ (1979) The associations of fructans with high percentage dry weight in onion cultivars suitable for dehydrating. J Sci Food Agric 30:1035–1038

    Article  CAS  Google Scholar 

  • Dhumal K, Datir S, Pandey R (2007) Assessment of bulb pungency level in different Indian cultivars of onion (Allium cepa L.). Food Chem 100:1328–1330

    Article  CAS  Google Scholar 

  • Downes K, Chope GA, Terry LA (2009) Effect of curing at different temperatures on biochemical composition of onion (Allium cepa L.) skin from three freshly cured and cold stored UK-grown onion cultivars. Postharvest Biol Technol 54:80–86

    Article  CAS  Google Scholar 

  • Espın JC, Wichers HJ (2000) Study of the oxidation of resveratrol catalyzed by polyphenol oxidase. Effect of polyphenol oxidase, laccase and peroxidase on the antioxidant capacity of resveratrol. J Food Biochem 24:225–250

    Article  Google Scholar 

  • Gennaro L, Leonardi C, Esposito F, Salucci M, Maiani G, Quaglia G, Fogliano V (2002) Flavonoid and carbohydrate contents in tropea red onions: effects of homelike peeling and storage. J Agr Food Chem 50:1904–1910

    Article  CAS  Google Scholar 

  • Gubb IR, MacTavish HS (2002) Onion pre and postharvest considerations. In: Currah HD, Rabinovich L (eds) Allium crop science: recent advances. CAB International, Wallingford, pp. 233–265

    Chapter  Google Scholar 

  • Gủnes B, Bayindirh A (1993) Peroxidase and lipoxigenase inactivation during blanching of green beans, green peas and carrots. LebensmWis U Technol 26:406–410

    Article  Google Scholar 

  • Guo T, Zhang J, Christie P, Xiaolin L (2007) Pungency of spring onion as affected by inoculation with arbuscular mycorrhizal fungi and sulfur supply. J Plant Nutr 30:1023–1034

    Article  CAS  Google Scholar 

  • Hansen SL (1999) Content and composition of dry matter in onion (Allium cepa L.) as influenced by developmental stage at time of harvest and long-term storage. Acta Agric Scand Sect B Soil Plant Sci 49(2):103–109

    CAS  Google Scholar 

  • Hirota S, Shimoda T, Takahama U (1999) Distribution of flavonols and enzymes participating in the metabolism in onion bulbs: mechanism of accumulation of quercetin and its glucosides in the abaxial epidermis. Food Sci Technol Res 5:384–387

    Article  CAS  Google Scholar 

  • Hurst WC, Shewfelt RL, Schuler GA (1985) Shelf-life and quality changes in summer storage onions (Allium cepa). J Food Sci 50:761–763

    Article  Google Scholar 

  • Kaack K, Christensen LP, Hansen SL, Grevsen K (2004) Non-structural carbohydrates in processed soft fried onion (Allium cepa L.). Eur Food Res Technol 218:372–379

    Article  CAS  Google Scholar 

  • Kahane R, Vialle-Guerin E, Boukema I, Tzanoudakis D, Bellamy C, Chamaux C, Kik C (2001) Changes in non-structural carbohydrate composition during bulbing in sweet and high-solid onions in field experiments. Environ Exp Bot 45:73–83

    Article  CAS  PubMed  Google Scholar 

  • Kamerbee GA (1962) Respiration of the iris bulb in relation to the temperature and growth of the primordia. Acta Bot Neerl 11:331–410

    Article  Google Scholar 

  • Lancaster JE, Shaw ML (1991) Metabolism of γ-glutamyl peptides during development, storage and sprouting of onion bulbs. Phytochem 30:2857–2859

    Article  CAS  Google Scholar 

  • Lee EJ, Yoo KS, Jifon J, Patil BS (2009) Characterization of shortday onion cultivars of 3 pungency levels with flavor precursor, free amino acid, sulfur, and sugar contents. J Food Sci 74:C475–C480

    Article  CAS  PubMed  Google Scholar 

  • Miedema P (1994) Bulb dormancy in onion. I The Effects of Temperature and Cultivar on Sprouting and Rooting. J Hortic Sci 69:29–39

    Article  Google Scholar 

  • Mogren LM, Olsson ME, Gertsson UE (2006) Quercetin content in field-cured onions (Allium cepa L.): effects of cultivar, lifting time, and nitrogen fertilizer level. J Sci Food Agric 54:6185–6191

    Article  CAS  Google Scholar 

  • Mogren LM, Olsson ME, Gertsson UE (2007a) Effects of cultivar, lifting time and nitrogen fertiliser level on quercetin content in onion (Allium cepa L.) at lifting. J Sci Food Agric 87:470–476

    Article  CAS  Google Scholar 

  • Mogren LM, Olsson ME, Gertsson UE (2007b) Quercetin content in stored onions (Allium cepa L.): effects of storage conditions, cultivar, lifting time and nitrogen fertiliser level. J Sci Food Agric 87:1595–1602

    Article  CAS  Google Scholar 

  • Nam E, Cho DY, Lee ET, Kim CW, Han T, Yoon MK, Kim S (2011) Bulb storability of red and yellow onion (Allium cepa L.) cultivars grown in Korea. Kor J Breed Sci 43:126–132

    Google Scholar 

  • Pak C, Van der Plas LHW, De Boer AD (1995) Importance of dormancy and sink strength in sprouting of onions (Allium cepa) during storage. Physiol Plantarum 94:277–283

    Article  CAS  Google Scholar 

  • Patil BS, Pike LM (1995) Distribution of quercetin in different rings of various coloured onion (Allium cepa L.) cultivars. J Hortic Sci 70:643–650

    Article  CAS  Google Scholar 

  • Price KR, Bacon JR, Rhodes MJC (1997) Effect of storage and domestic processing on the content and composition of flavonol glucosides in onion (Allium cepa). J Agric Food Chem 45:938–942

    Article  CAS  Google Scholar 

  • Randle WM, Bussard ML (1993) Pungency and sugars of short-day onions as affected by sulfur nutrition. J Am Soc Hortic Sci 118(6):766–770

    CAS  Google Scholar 

  • Rutherford PP, Whittle R (1982) The carbohydrate composition of onions during long term cold storage. J Hortic Sci 57:349–356

    Article  Google Scholar 

  • Salamal AM, Hicks JR, Nock JF (1990) Sugar and organic acid changes in stored onion bulbs treated with maleic hydrazide. Hortscience 25:1625–1628

    Google Scholar 

  • Schwimmer S, Austin SJ (1971) Gamma glutamyl transpeptidase of sprouted onion. J Food Sci 36:807–811

    Article  CAS  Google Scholar 

  • Schwimmer S, Weston WJ (1916) Enzymatic development of pyruvic acid in onion as a measure of pungency. J Agric Food Chem 9:301–304

    Article  Google Scholar 

  • Sharma K, Assefa AD, Kima S, Koa E, Parka SW (2014) Change in chemical composition of onion (Allium cepa L. cv. Sunpower) during post-storage under ambiente conditions. New Zeal J Crop Hort Sci 42:87–98

    Article  CAS  Google Scholar 

  • Sharma K, Assefa AD, Ko EY, Lee ET, Park SW (2015) Quantitative analysis of flavonoids, sugars, phenylalanine and tryptophan in onion scales during storage under ambient conditions. J Food Sci Technol 52:2157–2165

    Article  CAS  PubMed  Google Scholar 

  • Starke H, Herrmann K (1976) Flavonole und flavone der gemủsearten VI. Ứber das verhalten der flavonole in der zwiebel (flavonols and flavones of vegetables VI. On the changes of the flavonols of onions). Z Lebensm Unters Forsch 161:137–142

    Article  CAS  PubMed  Google Scholar 

  • Stow JR (1975) Effect of humidity on losses of bulb onions (Allium cepa) stored at high temperature. Exp Agric 11:81–87

    Article  Google Scholar 

  • Takahama U, Hirota S (2000) Deglucosidation of quercetin glucosides to the aglycone and formation of antifungal agents by peroxidase-dependent oxidation of quercetin on browning of onion scales. Plant Cell Physiol 41:1021–1029

    Article  CAS  PubMed  Google Scholar 

  • Tsushida T, Suzuki M (1996) Content of flavonol glucosides and some properties of enzymes metabolizing the glucosides in onion. Nippon Shokuhin Kogyo Gakkaishi 43:642–649

    Article  CAS  Google Scholar 

  • Uddin M, MacTavish HS (2003) Controlled atmosphere and regular storage-induced changes in S-alk(en)yl cysteine sulphoxides and allinase activity in onion bulbs(AlliumcepaL. cv.Hysam). . Postharvest Biol Technol 28:239–245

    Article  CAS  Google Scholar 

  • Vagen IM, Slimestad R (2008) Amount of characteristic compounds in 15 cultivars of onion (Allium cepa L.) in controlled field trials. J Sci Food Agric 88:404–411

    Article  CAS  Google Scholar 

  • Ward CM (1976) The influence of temperature on weight loss from stored onion bulbs due to desiccation, respiration and sprouting. Ann Appl Biol 83:149–155

    Article  Google Scholar 

  • Yasin HJ, Bufler G (2007) Dormancy and sprouting in onion (Allium cepa L.) bulbs. I. Changes in carbohydrate metabolism. J Hort Sci Biotech 82:89–96

    Article  CAS  Google Scholar 

  • Yoo KS, Lee EJ, Patil BS (2012) Changes in flavor precursors, pungency, and sugar content in short–day onion bulbs during 5-month storage at various temperatures or in controlled atmosphere. J Food Sci 77:216–221

    Article  CAS  Google Scholar 

Download references

Acknowledgments

This work was supported by Bio-industry Technology Development Program (Project No.111093-3) of Ministry for Food, Agriculture, Forestry and Fisheries, Republic of Korea.

Author information

Authors and Affiliations

  1. Department of Molecular Biotechnology, Konkuk University, Seoul, 143-701, Republic of Korea

    Kavita Sharma

  2. School of Chemical Engineering, Yeungnam University, Gyeongsan, 712-749, Republic of Korea

    Yong Rok Lee

Authors
  1. Kavita Sharma
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Yong Rok Lee
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Yong Rok Lee.

Additional information

Highlights:

• Onions were stored at 4, 10, and 25 °C for 9 months.

• Flavonol and sugar content fluctuated at all temperature, but significant change was at 4 °C.

• Peroxidase activity was highest during 5th months at 10 °C.

• Depending upon storage temperature, pyruvic acid increased at 4 and 10 °C.

• Storage at 4 °C maintained the quality of onions best.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Sharma, K., Lee, Y.R. Effect of different storage temperature on chemical composition of onion (Allium cepa L.) and its enzymes. J Food Sci Technol 53, 1620–1632 (2016). https://doi.org/10.1007/s13197-015-2076-9

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-015-2076-9

Keywords

Search

Navigation