Impact of Blanching and Two Drying Methods on the Nutritional, Organoleptic and Microbiological Properties of Fresh Onions of the Galmi Violet Variety Sold on the Markets of Korhogo (Côte D’Ivoire)
Oulaï Dehegnan Patricia, Libra Michel Archange, Kodjo Noelle, Ouattara Hadja Djeneba, Cissé Mohamed & Niamke Lamine Sébastien · Annual Research & Review in Biology · 2025
The aim of this work is to contribute to the reduction of post-harvest losses of fresh onions, with a view to enhancing their value. To this end, the influence of two drying methods (sun and shade), organoleptic qualities and microbiological characteristics were studied. Onions w...
Open access
Research Article
10.9734/arrb/2025/v40i12189