Loss of seed viability in onion (Allium cepa L.) in relation to degradation of lipids during storage

Onion seeds have one of the lowest longevity among the cultivated crops as it loses viability within a year. The unmarketable seeds have no reported food value or feed value. Onion seeds contain considerable oil content which has potential industrial utility. The present study reports the changes in the quality of seed oil extracted from seeds stored for one year (2019-2020), after which the seeds were unmarketable due to low germination. The physico-chemical properties of seed oil were studied in four onion (Allium cepa L.) varieties (Bhima Safed, Bhima Super, Bhima Dark Red and Bhima Shakti) by standard analytical test. The per cent oil content varied from 12.94% - 16.02% and storage resulted in 0.64% loss in seed oil content. The mean seed germination in freshly harvested seeds was 80.50%, which declined to 52.33% after one year of ambient storage. The electrical conductivity, which measures the membrane integrity increased by 108.60% in one-year-old seeds. The physico-chemical properties of the seed oil deteriorated with the age of the seed. In comparison to the control, the acid values and peroxide values of the seed oil increased by 51.11% and 12.90% respectively, while saponification value decreased by 36.18%. Among the varieties, Bhima Dark Red had the highest degradation in the seed storability and vigour, which also had the highest deterioration in the lipid quality. The present study reports for the first time the degradation of seed lipids during ageing in onion which might be contributing to the poor storability of onion seeds.

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Not AvailableWith the addition of carrot powder in extruded product, the expansion ratio decreased from 3.4 to 2.53, bulk density increased from 0.0975 to 0.155g/cm3, while L* value decreased from 63.33 to 50.445.Not Availabl

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Not AvailableOnion and garlic are the two most important vegetable commodities used in culinary preparations. They have health promoting properties. India is the second largest producer of onion and garlic after China and second largest exporter of onion in the world next to Netherlands, contributing 12% of the global market. Realizing the importance of onion and garlic in the country, Indian Council of Agricultural Research (ICAR) established National Research Centre for Onion and Garlic in VIII Plan at Nasik in 1994. Later, the centre was shifted to the Rajgurunagar, Pune on 16 June 1998. Due to expansion of research and development activities of onion and garlic, the centre was upgraded to Directorate of Onion and Garlic Research (DOGR) in December 2008. DOGR also has All India Network Research Project on Onion and Garlic (AINRPOG) with 11 main centres and 14 voluntary centres across the country, with DOGR as the coordinating centre.Not Availabl

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Not AvailableDuring the last few years the popularity for the plant based butters (nut and seed butters) has increased considerably. Earlier peanut butter was the only alternative to the dairy butter, but over the years development in the technologies and also the consumer awareness about the plant based butters, has led the development of myriad varieties of butters with different nuts and seeds, which are very good source of protein, fiber, essential fatty acids and other nutrients. These days’ different varieties of plant based butters are available in the market viz., peanut butter, soy butter, almond butter, pistachio butter, cashew butter and sesame butter etc. The form of butter is one of the healthy way of integrating nuts and seeds in to our regular diet. Nut and seed butters are generally prepared by roasting, grinding and refrigerated to consume it when it is still fresh. During this process it is imperative to retain the nutritional properties of these nuts and seeds in order to reap the benefits of the fresh nuts and seeds in the form of butter as well. Proper care is needed to minimize the conversion of healthful components in to unhealthy components during processing and further storage. Roasting temperature, temperatures during grinding and storage are the vital factors to be considered in order to have healthy and nutritious plant based butters. In this article, different plant based butters and their processing methods have been described.Not Availabl

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Not AvailableThe change in food consumption patterns from ensuri ng an adequate supply of calories and nutrients to an increased em phasis on quality and convenience and the demand of consumers on convenie nce as well as fresh texture, flavour and appearance have led to a relat ively new area of food preservation - minimally processed or lightly proce ssed foods. Mechanical damage to the cells during processing, however, is a major limitation to shelf life of minimally processed fruits and vegeta bles. The damages enhance the process of deterioration by increased m icrobial activity, respiration and senescence. Hence, in addition to s torage and transportation under a low temperature environment, an additional barrier in the form of modified atmosphere packaging (MAP) has been tried extensively for increasing the shelf life of these products. Studie s indicate that MAP can be adopted for different types of minimally processed fruits and vegetables such as broccoli, spinach, lettuce, melon, apple, c ucumber, carrot and some others; either individually or in combination to in crease the shelf life and maintain freshness for a relatively longer period. The cultivars of a specific produce, however, differ in their characteristics. Their respiration rate is also dependent on temperature, composition of stora ge atmosphere, degree of processing and storage life among other factors. Therefore, maintenance of proper concentration of oxygen and carbon-dioxid e in the packages needs a thorough research about the produce and pac kage characteristics.Not Availabl

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Not AvailableIn an ongoing field experiment, organic and conventional farming (control) were compared for onion bulb yield, biochemical quality, soil organic carbon (SOC), and microbial activity after the sixth cropping cycle. The treatments used for organic production were farmyard manure (FYM, 20,000 kg ha−1), poultry manure (PM, 10,000 kg ha−1), vermicompost (VC, 10,000 kg ha−1), neem cake (NC, 5000 kg ha−1), and a combination of FYM (5000 kg ha−1), PM (2500 kg ha−1), VC (2500 kg ha−1), and NC (1250 kg ha−1); all treatments were compared with the control. Organic treatments produced 24.6–43.6% lower yield consistently for 6 years than the control treatment. No significant difference was observed between PM, FYM, and VC treatments for the bulb yield. Bulb analysis during the sixth year indicated that plants that received FYM, PM, or VC had higher levels of total phenol, total flavonoid, ascorbic acid, and quercetin-3-glucoside than the control plants. All the five organically treated sets had significantly higher values of SOC, microbial population, fungal-to-bacterial ratio, and dehydrogenase activity than the control and the initial values in each treated set. The results indicate that FYM, PM, or VC application enhances biochemical quality and organic farming is more sustainable than conventional farming.Not Availabl

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Not AvailableIn an ongoing field experiment, organic and conventional farming (control) were compared for onion bulb yield, biochemical quality, soil organic carbon (SOC), and microbial activity after the sixth cropping cycle. The treatments used for organic production were farmyard manure (FYM, 20,000 kg ha−1), poultry manure (PM, 10,000 kg ha−1), vermicompost (VC, 10,000 kg ha−1), neem cake (NC, 5000 kg ha−1), and a combination of FYM (5000 kg ha−1), PM (2500 kg ha−1), VC (2500 kg ha−1), and NC (1250 kg ha−1); all treatments were compared with the control. Organic treatments produced 24.6–43.6% lower yield consistently for 6 years than the control treatment. No significant difference was observed between PM, FYM, and VC treatments for the bulb yield. Bulb analysis during the sixth year indicated that plants that received FYM, PM, or VC had higher levels of total phenol, total flavonoid, ascorbic acid, and quercetin-3-glucoside than the control plants. All the five organically treated sets had significantly higher values of SOC, microbial population, fungal-to-bacterial ratio, and dehydrogenase activity than the control and the initial values in each treated set. The results indicate that FYM, PM, or VC application enhances biochemical quality and organic farming is more sustainable than conventional farming.Not Availabl

Comparison of organic and conventional farming for onion yield, biochemical quality, soil organic carbon, and microbial population

<p>In an ongoing field experiment, organic and conventional farming (control) were compared for onion bulb yield, biochemical quality, soil organic carbon (SOC), and microbial activity after the sixth cropping cycle. The treatments used for organic production were farmyard manure (FYM, 20,000 kg ha⁻¹), poultry manure (PM, 10,000 kg ha⁻¹), vermicompost (VC, 10,000 kg ha⁻¹), neem cake (NC, 5000 kg ha⁻¹), and a combination of FYM (5000 kg ha⁻¹), PM (2500 kg ha⁻¹), VC (2500 kg ha⁻¹), and NC (1250 kg ha⁻¹); all treatments were compared with the control. Organic treatments produced 24.6–43.6% lower yield consistently for 6 years than the control treatment. No significant difference was observed between PM, FYM, and VC treatments for the bulb yield. Bulb analysis during the sixth year indicated that plants that received FYM, PM, or VC had higher levels of total phenol, total flavonoid, ascorbic acid, and quercetin-3-glucoside than the control plants. All the five organically treated sets had significantly higher values of SOC, microbial population, fungal-to-bacterial ratio, and dehydrogenase activity than the control and the initial values in each treated set. The results indicate that FYM, PM, or VC application enhances biochemical quality and organic farming is more sustainable than conventional farming.</p