~ 1115 ~ International Journal of Chemical Studies 2020; 8(2): 1115-1119 P-ISSN: 2349–8528 E-ISSN: 2321–4902 www.chemijournal.com IJCS 2020; 8(2): 1115-1119 © 2020 IJCS Received: 12-01-2020 Accepted: 16-02-2020 Prathyusha Vasipalli Department of Food Science and Technology, College of Agricultural Engineering, JNKVV, Jabalpur, Madhya Pradesh, India Pratibha Parihar Department of Food Science and Technology, College of Agricultural Engineering, JNKVV, Jabalpur, Madhya Pradesh, India Priti Jain Department of Food Science and Technology, College of Agricultural Engineering, JNKVV, Jabalpur, Madhya Pradesh, India KC Mahajan Department of Food Science and Technology, College of Agricultural Engineering, JNKVV, Jabalpur, Madhya Pradesh, India Corresponding Author: Prathyusha Vasipalli Department of Food Science and Technology, College of Agricultural Engineering, JNKVV, Jabalpur, Madhya Pradesh, India Changes in quality parameters during storage of pretreated onion paste Prathyusha Vasipalli, Pratibha Parihar, Priti Jain and KC Mahajan DOI: https://doi.org/10.22271/chemi.2020.v8.i2q.8917 Abstract This study was aimed to investigate the effects of pre-treatment and storage periods on the quality parameters of onion paste. The paste contains the natural flavor and health benefits, rather than artificial food flavoring substances and it can be used to prepare processed products. The processing of the onion paste which are preferred by the consumer, have long shelf life and involve low cost of production. Hence, it is necessary to maintain the quality and to increase shelf life of the products and generate an easy technology, which can be used in our agro climatic and processing conditions. Thus, in the investigation, a systematic approach was followed to store the different pretreated onion paste. Keywords: Onion paste, preservatives, pre-treatment, quality parameter, storage condition Introduction The onion (Allium cepa L.), is the most common vegetable of the genus Allium, also known as the bulb onion or common onion. World productions of onions are about 25 million tonnes. It is an important condiment widely used in all households all the year round for flavouring the dishes. The green leaves and immature and mature bulbs are eaten raw or used in preparation of vegetables. As a foodstuff they are usually served cooked, as a vegetable or part of a prepared savoury dish, but can also be eaten raw or used to make pickles or chutneys. The small bulbs one pickled in vinegar. These are also considered as valuable medicinal plants i.e. this is important commercial crop with versatile applications. The pungency in onion is due to a volatile oil known as allyl-propyl disulphide. Recent research has suggested that onions in the diet may play a part in preventing heart disease and other ailments. Onion bulb is rich in phosphorus, calcium and carbohydrates. In India post harvest losses has been accounted as one of the major problem in most of the vegetables including onion. Verma and Singh (2004) [13] reported overall losses in vegetables up to 25 per cent of total production. Severe loses occur because of poor transportation facilities, lack of know-how, poor management and improper market facilities or due to careless handling of the produce by farmers, market intermediaries and consumers (Gauraha and Thakur, 2008 [3] ; Singh et al., 2008 [11] ). The study by Karim and Wee (1996) [7] had revealed that well managed post-harvest activities for vegetables led to higher yields and profits to producers. It is therefore, important that the post-harvest practices be given as much attention as production practices. The ambient conditions (temperatures above 20 °C) for onion storage are not ideal since these storage conditions increase germination, qualitative and quantitative losses of stored onion. The optimum storage condition for fresh onion is 8∼12 °C and a relative humidity of 65∼70%; however, these conditions are difficult to maintain in the crypts for fresh onion. In addition, fresh onion is negatively affected by temperatures below 12 °C and higher rates of germination occur when temperatures exceed 20 °C. Therefore, many issues are associated with onion storage. To solve these problems, onions are used as onion paste. Onion paste has a spicy taste and flavor similar to fresh onion, but non-enzymatic browning can occur as well as microbial gas production during onion paste storage. Some changes affect the unique flavor of onion and its properties. Therefore, this study investigated the effects of pre-treatment and storage periods on the quality parameters of onion paste.