الملخص الإنجليزي
The physiological behavior, including carbon dioxide production, fermentative index (FI) and ethanolic production of onion bulbs kept under total anoxia (100% N2) was investigated. During the first 24 hours, carbon dioxide production increased from 0.01 to 1.56 kPa CO2, and the average rate of the incrcase in CO2; production between 0 and 24 hours was 0.09 kPa/h. The Q10, of the fermentative index was 1.9. Ethanol produced by onion bulbs kept under anoxia during 6 hours was temperature dependent, and was 0.563 and 0.760 pmol kg-1 h-1 at 10 and 20°C respectively, while at 4°C the quantity produced was not detected. It is concluded that onion seems to be less tolerant to anoxia than other vegetables such as artichoke, cauliflower, tomato, potato and asparagus.
