358 Quality of Fresh-cut Onions

Abstract

Sweet onions (Allium cepae) were diced or sliced, ringed with sodium hypochloride solution (50 ppm) for about 2 min, and drained. After that, they were packaged in perforated polyethylene package and stored in an air and controlled-atmosphere (2% O2 and 5% CO2) room at 1 °C for 5 and 10 days. Weight loss, fungus infection, surface discoloration, flavor and taste, ethanol content, TSS, pH, firmness, and electrolyte leakage were determined after storage. Based on weight loss, fungus infection, surface discoloration, flavor and taste, ethanol content, TSS, pH, firmness, and electrolyte leakage, controlled-atmosphere storage, onions diced exhibited better quality retention than those that were stored in air. The overall quality of discs was better than slices. Onion stored for 10 days showed higher weight loss, more fungus infection and surface discoloration, off-flavor, bad taste, higher ethanol content, lower TSS content, less firm and higher electrolyte leakage than those stored for 5 days. So, the quality of fresh-cut onion disks can be maintained properly in a controlled atmosphere with reduced oxygen and elevated carbon dioxide up to 10 days.