Effects of Pre-Storage Treatment with Ethanol and CO 2 on Onion Dormancy

Abstract

Onion (Allium cepa L.) cvs. ‘Tazan' and ‘Iyomante' were pre-treated either with ethanol (at a dose of 0.34, 0.68 and 0.91g.kg-1) and stored at 0, 10, 20 and 30ºC or with 100% CO2 (for 3.5, 7 and 14 days) and stored at 20ºC. Treatment of onion with ethanol delayed rooting, sprouting and reduced decay in both cultivars. Chemical analysis and organoleptic tests showed that the treatments had no adverse effect on the quality of onion. Pre-storage treatment with 100% CO2 for 3.5 and 7 days enhanced rooting and sprouting, while 14-days treatment exhibited a slight inhibitory effect. Key words: Onion, storage, ethanol, CO2   doi: 10.3329/jbs.v15i0.2203 J. bio-sci. 15: 55-62, 2007