Effects of artificial curing on the storing quality of untreated and malfic hydrazide-treated onion bulb
Date
10-1959
Degree
Bachelor of Science in Agriculture
Major Course
Major in Agronomy
College
College of Agriculture and Food Science (CAFS)
Adviser/Committee Chair
Jose R. Deanon Jr.
Co-adviser
T. G. Cadiz
Abstract
Artificial curing (placing onion bulbs inside on oven at 45-50 degrees centigrade) did not minimize rotting but significantly inhibited sprouting of MH-treated and untreated bulbs.
The number of sound bulbs in the common storage was reduced to zero after two months regardless of the method of curing. In the cold storage a good number of marketable bulbs were left after two months.
The commonly cured bulbs in the cold storage and a higher percentage of sprouting than the artificially cured bulbs. However, there was more rotting among the artificially cured bulbs that among the commonly cured bulbs.
The differences in increase in weight of bulbs in the cold storage between the two types of curing were not statistically significant.
Under cold storage conditions, the untreated bulbs commonly cured for 6 weeks gave the highest percentage of sound bulbs with 77 per cent mean. The lowest percentage was obtained from untreated bulbs artificially cured for 6 weeks.
Language
English
Location
UPLB Main Library Special Collections Section (USCS)
Call Number
Thesis
Recommended Citation
Navarro, Adriano, "Effects of artificial curing on the storing quality of untreated and malfic hydrazide-treated onion bulb" (1959). Undergraduate Theses. 8239.
https://www.ukdr.uplb.edu.ph/etd-undergrad/8239
Document Type
Thesis