The Changes of the Qualities during the Storages of Onions and the Suitable Properties for Onion Sautes.

概要

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As the demand of good quality onion sautes has increased, we examined the changes of the outward appearance and the contents of onions during the storages for the purpose of stable supplying all the year round. And we examined the qualities of onion bulbs for saute materials.<BR>1) Among 5 cultivars cultivated in Awaji area where is mild in winter, the outbreaks of bulb hollowing at shoulder part and the rotten bulb occured few or very few in 'Momiji-3go' which has high level of sucrose contents in June, August and September.<BR>2) Total sugar and sucrose contents decreased during the storage with the rain-cover and the storage at the low temperature, and especially the sucrose content decreased markedly during those storages. On the contrary reducing sugar contents increased a little during the cold storage.<BR>3) The 4 cultivars cultivated in Awaji area got high marks at the tests of taste, fragrance and consistency of onion sautes, which were held 3 times.<BR>4) Judging from the storage chacterristics and properties for onion sautes, 'Momiji-3go' had the most superior ingredients of onion sautes for a long-term usage.
日本食品保蔵科学会の論文