Cut type and storage temperature on the quality of minimally processed onions
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Asociación Iberoamericana de Tecnología Postcosecha, S.C.
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Minimal processing of onion is a good alternative to provide convenience to the consumer. However, processing steps, such as cutting, can contribute to the rapid deterioration of the product. In this sense, this study aimed to verify the influence of different cutting types and storage temperatures on the main quality aspects of fresh-cut onion. For this, onions were cut into cubes (diced) and slices (sliced) and then, stored at 0, 5, 10 or 15ºC. Physicochemical characteristics, visual and biochemical attributes of quality were accessed until the end of the shelf life. Results showed that the physiological changes were accelerated with the diced cut, due to the more intense physical stress caused by this type of cut. In addition, temperature also influenced the quality of fresh-cut onions, in which lower temperatures led to prolonged shelf life. The temperature of 0°C ensured better quality for the onions, however, the temperature of 5 °C is the most recommended since it has shown similar results, but also allows greater flexibility for the storage of other products.
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