@article{jfnr202513101,
author={{Patricia, OULAI Dehegnan Penan and Naka, TOURE and Archange, LIBRA Michel and St¨¦bastien, NIAMKE Lamine},
title={Influence of Two Post-Harvest Preservation Processes on the Biochemical, Microbiological and Organoleptic Properties of Yellow Onions Sold in the Korhogo Departement},
journal={Journal of Food and Nutrition Research},
volume={13},
number={10},
pages={390--398},
year={2025},
url={https://pubs.sciepub.com/jfnr/13/10/1},
issn={2333-1240},
abstract={Onions, grown and consumed in many countries around the world for their nutritional, therapeutic, and economic qualities, are prone to storage problems due to their high water content. Processing this fruit vegetable could be a solution to reduce post-harvest losses during periods of abundance. To this end, the influence of two drying methods (sun drying and shade drying) on the biochemical, microbiological, and organoleptic characteristics was studied. The onions were pretreated with boiling water and steam for 5 minutes, then dried for 7 days at an average temperature of 33¡ãC in the sun and at room temperature (22 ¡À 2¡ãC) in the shade. The results of biochemical analyses reveal that drying significantly reduces the water content of fresh yellow onions from 89.90% to 22.50%. There is also a variation in ash content (1.50 to 4.84%), titratable acidity (20.05 to 44.37 mEq/100g), total polyphenol content (81.97 to 340.37 mg EAG/g), flavonoid content (24.97 to 326 mg EQuer/g), and minerals Ca (4961¡À2 to 7399¡À0.5), Fe (147.1¡À1 to 476.9¡À0.6), Mg (734¡À1 to 294.6¡À0.6), Zn (29.6¡À0.6 to 46.6¡À1.40). The microbiological characteristics indicate the presence of mesophilic aerobic bacteria (5.55 ¡Á 103 to 6.25 ¡Á 10? CFU/g), total coliforms (4.35 ¡Á 103 to 5.2 ¡Á 103 CFU/g), fecal coliforms (4.65 ¡Á 103 CFU/g), and an absence of yeasts and molds, E. coli, and ASR. The results of sensory analyses show that samples blanched with steam and dried in the shade were more appreciated by tasters for their color, taste, and smell. All these results constitute added value for the onion and will serve to reduce post-harvest losses.},
doi={10.12691/jfnr-13-10-1}
publisher={Science and Education Publishing}
}