Proximate and Nutritional Composition of Stored Bulb Onions as Affected by Harvest and Postharvest Treatments
Table 2
Treatment effect on proximate analysis of stored bulb onions
Treatments
Moisture content (%)
Weight loss (g)
Protein (g/100 g)
75% TF-NC-TB
77.48 E
89.63 GH
0.31 GH
75% TF-NC-TA
79.29 DE
85.19 HI
0.65 CD
75% TF-2WC-TB
84.67 B
58.16 K
0.76 BC
75% TF-2WC-TA
86.66 A
44.37 L
1.02 A
75% TF-1WC-TB
80.35 D
80.14 IJ
0.50 EF
75% TF-1WC-TA
82.92 BC
74.87 J
0.57 DE
50% TF-NC-TB
70.62 G
118.70 F
0.20 HI
50% TF-NC-TA
73.79 F
110.03 F
0.74 BC
50% TF-2WC-TB
80.76 CD
60.17 K
0.78 BC
50% TF-2WC-TA
82.78 BC
52.10 K
1.00 A
50% TF-1WC-TB
75.18 F
96.20 GH
0.44 EFG
50% TF-1WC-TA
77.10 E
79.26 IJ
0.54 DE
25% TF-NC-TB
66.79 H
219.93 A
0.16 I
25% TF-NC-TA
69.09 G
207.61 B
0.37 FG
25% TF-2WC-TB
74.64 F
142.92 E
0.54 DE
25% TF-2WC-TA
77.63 E
115.70 F
0.86 B
25% TF-1WC-TB
71.01 G
191.63 C
0.23 HI
25% TF-1WC-TA
73.37 F
165.14 D
0.44 EFG
value
<0.0001
<0.0001
<0.0001
Standard error
0.645
2.671
0.036
Means followed by the same letter within the column are not significantly different based on SNK at alpha = 0.05, n = 108. TF = top fall; WC = weeks of curing; NC = no curing; TA = topping after; TB = topping before.
