The Effect of Ozone to the Characteristic of Peeled Onion during Storage at Low Temperature

Abstract

The physical, chemical, microbiological and organoleptic characteristics of peeled onion have decreased during storage. The alternative technology to maintain the characteristics of peeled onion was ozonation technology. The aim of this research was to determine the characteristic of peeled shallot (shallot or onion, should be consistent) which treated with or without ozone and its characteristics during storage at 5±20C. The ozonation used bubbling method with ozonizer TIP-01. The research method used was regression and correlation analysis. This experiment consisted of 4 treatments, without ozonation which was not packaged and packed with clingwrap plastic and 0,8 ppm ozonation result which was not packaged and packed with clingwrap plastic (should improve the English and rewrite again). The analysis was carried out for 15 days with intervals of time every 3 days. The results showed that the peeled red onion with ozone concentration of 0,8 ppm and packed in plastic clingwrap changed its physical characteristics, chemical, microbiological and organoleptic slower than the peeled onion without ozonation and packed with plastic clingwrap. The peeled Onion with ozonation of 0,8 ppm and packed with clingwrap plastic lost its weight by 4,51%. The color was bright brownish red (L∗: 52,52, a∗: 12,65, b∗: -3,2), VRS levels decreased by 10,29 μgr/g and the total number of microorganisms decreased by 1,17 log CFU/g. The overall color, aroma, and appearance were not favored by panelists with consecutive values of 2,80; 2,87; 3,0 respectively. The peeled Onion without ozonation that was not packed with clingwrap plastic experienced weight loss by 12.30%. The color was bright red brown (L∗: 60, a∗: 8,34, b∗: -065). VRS levels decreased by 7,78 μg/g and the total number of microorganisms increased by 9,38 log CFU/g. The overall Color, aroma, appearance was not favored by panelists with consecutive values of 1,73; 1,87; 1,73 consecutively.