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VCRB :: Contents of Volume 51/1999 :: Detailed information


EFFECT OF FREEZING, DRYING, AND STORING DRIED AND FROZEN ONIONS ON ITS QUERCETIN CONTENTS

Marcin HORBOWICZ
Research Institute of Vegetable Crops Konstytucji 3 Maja 1/3, 96-100 Skierniewice, Poland


Summary

In 1996-1999 research has been conducted that tried the influence of drying and freezing processes, and storing dry and frozen onions as well on quercetin contents. Slices 3 mm thick were dried of Rawska, Grabowska, Hyduro F1 and Armstrong F1 cultivars. The drying process was conducted in semi-techno-logical drier operating by forced airflow. Dried products were stored in room temperature for one year with quercetin contents being periodically analyzed. Dried product of one cultivar: Rawska, was stored for three years (that received 1996 in due result of initial research). Onions drying and storing process causes very slow its quercetin contents decrease. Three-year storing time of dried onion of Rawska cultivar led to 50% quercetin loss. Airflow freezing of onion cubes and slices, freezing in liquid nitrogen, as well as 6-months storage of the products did not undergo quercetin loss.

keywords:onion, drying, freezing, storing, quercetin

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