Preparation/treatment of fresh-cut

Preparation/treatment of fresh-cut onions

Onions were peeled and washed in 5-min sanitizer solution of Fruit & Vegetable Wash (SC Johnson, Sturtevant, WI, USA) at 3.75 g/l water. After surface drying, onions were cut to 3-mm thickness round slices using a manual slicer. Slices were treated with mild heat by dipping in 50, 60, or 70 °C water for one min each. The treated slices were packaged in polystyrene rigid containers and stored at 4 ± 1 °C. Further analyses were done using four replicates, at 7-day intervals during 21 days of storage.