Prolonging the shelf life of preprepared onions

Typically, preprepared onions have short shelf lives. Once packaged, they quickly turn color, go soft, lose nutrients and flavor, and become translucent. Microorganisms also thrive as onions decompose, and pathogens, such as salmonella, can cause severe problems. Scientists at Michigan State University (MSU) conducted an extensive evaluation of techniques to find the optimum combination of existing methods.
The best packages were ones that helped maintain an atmosphere of elevated carbon dioxide and reduced oxygen. When combined with a sanitizing treatment of sodium hypochlorite, which is a common bleaching agent, onions could endure two weeks in a package (News Item MSU, 16 May 2016).
Click here for the news item.
Click here for more information about the NVC Course Food Packaging.

If you have any questions about this subject, please contact us: info@nvc.nl, +31-(0)182-512411. This item is also included in our monthly overview, the NVC Members-only Update.