Wpływ przechowywania na zawartość kwercetyny w suszonej i mrożonej szalotce [Effect of storage on quercetin content in frozen and dried shallot]

Abstract

The studies on effects of freezing and drying on quercetin content in shallot, as well as storage time of obtained products, were carried out. Two landraces, marked PV-S and PV201, were taken for the studies. The process of drying was carried out using a semi-technological drier operated by forced airflow. Dried slices of shallot were stored in ambient temperature in closed glass containers, and quercetin was determined periodically. The process of drying and further 8 months of storage caused a small decrease (15 - 16%) of the quercetin level in shallot. During the process of freezing of sliced shallot and its subsequent storage over 8 months in temperature -21^°C, the quercetin level declined slightly, too, although the decline was higher than in case of drying and storage of dried shallot.