[
    {
        "id": "osp-14058",
        "type": "article-journal",
        "title": "Effect of Anoxia on Respiration Rate (Fermentative Index) and Ethanol Production of Onion Bulbs (Allium cepa L.)",
        "author": [
            {
                "family": "Benkeblia",
                "given": "Noureddine"
            },
            {
                "family": "Shiomi",
                "given": "N."
            }
        ],
        "URL": "https://omanscience.com/ar/articles/effect-of-anoxia-on-respiration-rate-fermentative-index-and-ethanol-production-of-onion-bulbs-allium-cepa-l",
        "language": "en",
        "issued": {
            "date-parts": [
                [
                    2003
                ]
            ]
        },
        "container-title": "Journal of Agricultural and Marine Sciences",
        "volume": "9",
        "issue": "1",
        "page": "5",
        "DOI": "10.24200/jams.vol9iss1pp5-8",
        "publisher": "Sultan Qaboos University",
        "ISSN": "2410-1060",
        "abstract": "The physiological behavior, including carbon dioxide production, fermentative index (FI) and ethanolic production of onion bulbs kept under total anoxia (l00% 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 increase in CO2; production between 0 and 24 hours was 0.09 kPa/h. The Q10, of the fermentative index was l.9. Ethanol produced by onion bulbs kept under anoxia during 6 hours was temperature dependent, and was 0.563 and 0.760 pmol kg-1h-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."
    }
]