Article
Plant Sciences
Pranjali A. Gedam, Dhananjay V. Shirsat, Thangasamy Arunachalam, Sourav Ghosh, Suresh J. Gawande, Vijay Mahajan, Amar Jeet Gupta, Major Singh
Summary: Waterlogging-tolerant onion genotypes were identified and evaluated in this study. The tolerant genotypes exhibited better growth and yield characteristics under stress conditions. These tolerant genotypes can be used for onion breeding programs.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Food Science & Technology
Jing Liu, Yuanyuan Liu, Xiangli Li, Jiubin Zhu, Xiaomin Wang, Longchuan Ma
Summary: The study investigated the influence of microwave power, vacuum degree, and temperature on garlic slices, using color L*, thiosulfinate content, rehydration ratio, and comprehensive score as responses. The optimal microwave vacuum drying (MVD) conditions for garlic slices were determined as microwave power 260 W, vacuum degree 81 kPa, and temperature 49.5°C. The electronic nose analysis showed no composition difference between fresh and dried garlic, but the linear discriminant analysis could distinguish them. MVD process is considered an effective drying method for garlic.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Thermodynamics
Mohammad U. H. Joardder, M. A. Karim
Summary: Intermittent Microwave-Convective Drying (IMCD) is an advanced drying technology that overcomes the limitations of microwave, convective, and microwave-convective drying. This research demonstrates significant differences in drying and rehydration kinetics of IMCD dried versus convective dried food materials. IMCD dried samples exhibit better rehydration capacity and appearance.
THERMAL SCIENCE AND ENGINEERING PROGRESS
(2022)
Article
Microbiology
Ram Dutta, K. Jayalakshmi, Sharath M. Nadig, Dalasanuru Chandregowda Manjunathagowda, Vishal S. Gurav, Major Singh
Summary: Onions are a valuable vegetable-spice crop in India but are susceptible to diseases caused by fungi, bacteria, viruses, and nematodes. Anthracnose, caused by Colletotrichum spp., is a major issue as it severely affects bulb production. Twister disease is a common problem in onion production, particularly in humid regions, reducing productivity and value. This review provides updated knowledge on onion anthracnose, including the pathogen, disease cycle, infection pathways, and management techniques to benefit growers.
Article
Biochemistry & Molecular Biology
Ana Gonzalez-de-Peredo, Mercedes Vazquez-Espinosa, Estrella Espada-Bellido, Marta Ferreiro-Gonzalez, Ceferino Carrera, Gerardo F. Barbero, Miguel Palma
Summary: This study proposes alternative methods for the extraction of anthocyanins and total phenolic compounds in red onion bulbs using microwave-assisted extraction and the Box-Behnken experiment design. The optimal conditions for both compounds were determined, showing short extraction times, good recoveries, and high repeatability. Comparisons with other extraction methods confirmed that microwave-assisted extraction is a promising and cost-effective method.
Article
Agronomy
Pramod S. Shelake, Debabandya Mohapatra, Manoj Kumar Tripathi, Saroj Kumar Giri, Adinath Kate, Manoj Kumar
Summary: This research investigates the efficacy of gaseous ozone for the inactivation of Aspergillus niger and Erwinia carotovora on onion bulbs. The results show that the efficacy of ozone on microorganisms increased with an increase in ozone concentration and the number of exposures. SEM analysis revealed structural disintegration of bacterial cells and fungal spores with the severity of ozone application. Mathematical models were used to describe the survival curves of A. niger and E. carotovora.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2022)
Article
Plant Sciences
Pawan Mainkar, Tushar Kashinath Manape, Viswanathan Satheesh, Sivalingam Anandhan
Summary: This study reports the successful establishment of a CRISPR/Cas9-mediated genome editing protocol in onions, using the AcPDS gene as an example. Through transformation and cultivation of calli, different phenotypes were observed in regenerated shoots, with some exhibiting albino or chimeric characteristics. PCR and deep amplicon sequencing confirmed the successful editing of the AcPDS gene.
FRONTIERS IN PLANT SCIENCE
(2023)
Article
Food Science & Technology
Bianca Cristine Marques, Artemio Plana-Fattori, Denis Flick, Carmen Cecilia Tadini
Summary: This study investigates the evolution of yacon slices during convective drying using experimental and theoretical approaches. The moisture content and dimensions of yacon slices were monitored in a pilot-scale convective dryer. A two-parameter drying kinetics model was used to describe the moisture evolution under controlled temperature and relative humidity conditions. A novel approach for estimating shrinkage effects was proposed. The drying kinetics, shrinkage approach, and the global energy balance were combined to describe the evolution of surface temperature and other yacon slice properties during the drying period.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Medicine, Research & Experimental
Manoj Kumar, Mrunal D. Barbhai, Muzaffar Hasan, Sneh Punia, Sangram Dhumal, Radha, Nadeem Rais, Deepak Chandran, R. Pandiselvam, Anjineyulu Kothakota, Maharishi Tomar, Varsha Satankar, Marisennayya Senapathy, T. Anitha, Abhijit Dey, Ali A. S. Sayed, Farouk M. Gadallah, Ryszard Amarowicz, Mohamed Mekhemar
Summary: Onion processing wastes like onion peel are rich sources of bioactive compounds that can be used in developing nutrient supplements and drugs. The review emphasizes the importance of onion peel as a health-promoting ingredient with various pharmacological effects.
BIOMEDICINE & PHARMACOTHERAPY
(2022)
Review
Plant Sciences
Kingsley Ochar, Seong-Hoon Kim
Summary: Onion is an important vegetable crop with numerous health-promoting properties. As climate change poses challenges to agriculture, the preservation and utilization of onion germplasm is crucial for sustainable agriculture and food security. Genetic diversity stored in global onion germplasm collections can be harnessed to develop climate-resistant varieties. Collaboration at international and inter-institutional levels is important for sharing and utilizing onion genetic resources to solve future agricultural challenges.
Article
Plant Sciences
Xiaojie Li, Linjiao Cao, Bangbang Jiao, Haifeng Yang, Changsheng Ma, Yi Liang
Summary: The red color of onion bulbs is caused by anthocyanins, which are regulated by a protein called AcB2. AcB2 interacts with another protein called AcMYB1 to enhance the regulation of anthocyanin biosynthesis. This discovery provides a theoretical basis for breeding onions with higher anthocyanin contents.
HORTICULTURE RESEARCH
(2022)
Article
Biochemistry & Molecular Biology
Claudia Volpi, Desiree Bartolini, Virginia Brighenti, Francesco Galli, Matteo Tiecco, Federica Pellati, Catia Clementi, Roccaldo Sardella
Summary: This study enhanced the phenol loading and antioxidant activity of wool yarn with onion skin extract by using alum as a mordant. The pre-mordanted sample showed elevated dye uptake on wool and released main phenolic acids that significantly reduced ROS levels in cells. These findings suggest that alum pre-mordanted textiles dyed with onion-skin extracts could be a promising tool against skin diseases.
Article
Agronomy
Hanna Dorna, Agnieszka Rosinska, Dorota Szopinska
Summary: The aim of the studies was to evaluate the effects of acetic acid treatments on the quality of stored onion seeds. Seeds of two samples were soaked in different concentrations of acetic acid solutions and subjected to storage at two different temperatures. The results showed that treating onion seeds with acetic acid solutions reduced their infestation with fungi and did not have any adverse effect on germination and vigour of stored seeds.
Article
Agronomy
Ju-Hui Kim, Ji-Su Kim, Si-Hyun Kim, Su-Hyeon Jeong, Un-Yul Jeong, Ji-Eun Jung, Sun-Kyung Lee, Sung-Hyen Lee
Summary: This study compared the functional activities of whole onions with quercetin, revealing that whole onions exhibited high antioxidant and anti-inflammatory effects, which could be a novel potential therapeutic candidate.
Article
Plant Sciences
Tushar Kashinath Manape, Parakkattu S. Soumia, Yogesh P. Khade, Viswanathan Satheesh, Sivalingam Anandhan
Summary: A glossy mutant lacking an epicuticular wax layer was identified in the ?-irradiated M2 mutant population of the onion cultivar Bhima Super. The mutant displayed poor accumulation of wax crystals, primarily near the stomata. Gene expression analysis revealed downregulation of wax biosynthesis genes in the glossy mutant. These findings contribute to our understanding of wax biosynthesis in onions and provide a foundation for utilizing the glossy mutant trait for breeding programs.
FRONTIERS IN PLANT SCIENCE
(2023)
Article
Thermodynamics
Engin Demiray, Yahya Tulek
HEAT AND MASS TRANSFER
(2017)
Article
Thermodynamics
Engin Demiray, Yahya Tulek
HEAT AND MASS TRANSFER
(2017)
Article
Food Science & Technology
Engin Demiray, Yahya Tulek
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2017)
Article
Thermodynamics
Engin Demiray, Yahya Tulek
HEAT AND MASS TRANSFER
(2014)
Article
Food Science & Technology
Engin Demiray, Yahya Tulek
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2015)
Article
Agriculture, Multidisciplinary
Yahya Tulek, Engin Demiray
JOURNAL OF AGRICULTURAL SCIENCES-TARIM BILIMLERI DERGISI
(2014)
Article
Food Science & Technology
M. Doganturk, E. Demiray, O. Gursoy, Y. Yilmaz
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS
(2019)
Article
Food Science & Technology
Demiray Engin
FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Food Science & Technology
Engin Demiray, Gulsah Caliskan Koc
Summary: This study investigated the effect of vacuum drying conditions (temperature and pressure) on the drying kinetics, quality characteristics, moisture desorption isotherms, and changes in the lovastatin content during drying of oyster mushroom slices. It was found that drying of oyster mushrooms under different temperature and pressure conditions resulted in specific changes in quality characteristics.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Food Science & Technology
Engin Demiray, Julide Gamze Yazar, Ozgur Aktok, Burcin Culluk, Gulsah Caliskan Koc, Ravi Pandiselvam
Summary: This study focused on the production of healthy apple chip snacks and the determination of degradation kinetics of antioxidant activity, total phenolic compounds, and color values of apple chip snacks during convective hot air drying at different temperatures and sample thicknesses. The results showed that apple chip snacks with high nutritional value can be produced by choosing low temperatures and slice thickness.
JOURNAL OF FOOD QUALITY
(2023)
Article
Food Science & Technology
Julide Gamze Yazar, Engin Demiray
Summary: This study evaluated the impact of air atmosphere packaging and modified atmosphere packaging on the quality and nutritional compounds of stored dried mistletoe leaves. It was found that mistletoe leaves packaged with modified atmosphere had improved nutritional qualities compared to leaves packaged with air atmosphere. Water activity values of all samples increased during storage. The total phenolic content and antioxidant activity decreased in stored samples, with the highest loss observed at room temperature. Overall, the modified atmosphere packaging and low-temperature storage provided better retention of bioactive compounds.
Article
Energy & Fuels
Julide Gamze Yazar, Engin Demiray
Summary: The aim of this study was to investigate the effect of conductive drying on the quality characteristics of mistletoe leaves. Page and Modified Page models were found to satisfactorily describe the drying behavior. Changes in total phenolic content, total antioxidant activity, and ascorbic acid content of mistletoe leave samples were measured during conductive drying at three different temperatures. The higher antioxidant activity, phenolic compounds, and ascorbic acid content were observed in conditions where the temperature is low.
CHEMICAL ENGINEERING AND PROCESSING-PROCESS INTENSIFICATION
(2023)
Article
Engineering, Chemical
O. Ozunlu, H. Ergezer, E. Demiray, R. Gokce
Summary: The rehydration rate of hot air dried chicken breast meat cubes increased with higher rehydration water temperature, and Peleg's model provided a better fit to describe the rehydration kinetics. The effective moisture diffusivity values of chicken meat also increased with higher rehydration temperature.
LATIN AMERICAN APPLIED RESEARCH
(2021)
Article
Engineering, Chemical
E. Demiray
LATIN AMERICAN APPLIED RESEARCH
(2019)