Qualitätsveränderungen während der Lagerung von Speisezwiebeln (Allium cepa L.) 1. Mitt. Ernährungsphysiologische Qualitätsmerkmale

Quality changes of onions (Allium cepa L.) during storage. Part 1. Nutritional Quality Changes in the constituents of one-year old onion bulbs, occurring under outdoor-ventilated (NL) and machine-cooled (KL) conditions over 7 and 8 months of storage (x), have been described averaging 4 to 7 test series. Due to nutrient concentration by weight losses, the content of dry matter showed no changes. The amount of disaccharides including certain oligosaccharides decreased decisively, i.e. by 0.266 and 0.337 g/100 g fresh matter resp. per month of storage. In case of NL, however, the reduction became degressive by the end of storage according to the function y = α₀ ? β₁x + β₂x⁵. Monosaccharides increased significantly by 19 and 38% resp. till April or May with subsequent slight recession (function y = α₀ + β₁x ? β₂x⁵). Thus, total saccharides diminished moderately, i.e. linearly in case of NL and progressively growing with KL (y = α₀ ? β₁x²). The vitamin C total rose linearly and irrespectively of the storage temperature, by about 0.5 mg/100 g fresh matter per month of storage. Detailled consideration is given to physiological effects.     

Qualitätsveränderungen während der langfristigen Lagerung von Knoblauch (Allium sativum L.) 1. Mitt. Äußere Qualitätsmerkmale

Quality changes of dry garlic (Allium sativum L.) during long term storage. Part I. External quality Two years of experiments with dry garlic (October planting) revealed comparatively high weight losses under outdoor-ventilating (+6.5 and 8.3 °C resp., φ = 69 to 71%) which varied between 0.76 and 0.81 weight-%/storage week. In the machine-cooled store (?1 to ?2 °C) they amounted to 0.50 w.-%/storage week. The losses were caused by a considerable respiration intensity and tendency to transpire (4 … 10 times resp. 4.6 times higher than with dry onions). Sprouting set in at the end of October in the outdoor-ventilated store only (1.7 to 3.0 w.-%/storage week). Rot losses (mainly caused by Penicillium and Botrytis spp.) rose under outdoor-ventilating over 24 storage weeks by 0.38 resp. 0.81 w.-% storage week, in the cold store they were by one third lower. In the outdoor-ventilated store market quality deteriorated by 3.8 to 4.5%; with machine-cooling only 0.8 to 1.1 w.-% were recorded per storage week. The physiological and parasitic characteristics of garlic demand machine-cooling at ?1.0 to ?2.0 °C from mid-September.