Bahram-Parvar Maryam, Lim Loong-Tak
Dept. of Food Science, Univ. of Guelph, Guelph, ON N1G2W1, Canada.
Compr Rev Food Sci Food Saf. 2018 Mar;17(2):290-308. doi: 10.1111/1541-4337.12331. Epub 2018 Jan 12.
The ready-to-eat produce market has grown rapidly because of the health benefits and convenience associated with these products. Onion is widely used as an ingredient in an extensive range of recipes from breakfast to dinner and in nearly every ethnic cuisine. However, cutting/chopping of onion is a nuisance to many consumers due to the lachrymatory properties of the volatiles generated that bring tears to eyes and leave a distinct odor on hands. As a result, there is now an increasing demand for fresh-cut, value-added, and ready-to-eat onion in households, as well as large-scale uses in retail, food service, and various food industries, mainly due to the end-use convenience. Despite these benefits, fresh-cut onion products present considerable challenges due to tissue damage, resulting in chemical and physiological reactions that limit product shelf-life. Intensive discoloration, microbial growth, softening, and off-odor are the typical deteriorations that need to be controlled through the application of suitable preservation methods. This article reviews the literature related to the fresh-cut onion, focusing on its constituents, nutritional and health benefits, production methods, quality changes throughout storage, and technologies available to increase product shelf-life.
即食农产品市场发展迅速，这得益于这些产品带来的健康益处和便利性。洋葱作为一种食材被广泛应用于从早餐到晚餐的各种食谱中，几乎在每种民族美食中都能见到。然而，由于切洋葱时产生的挥发性物质具有催泪特性，会使人流泪且手上留下明显气味，对许多消费者来说，切/剁洋葱是件麻烦事。因此，家庭对鲜切、增值即食洋葱的需求日益增加，同时在零售、食品服务和各类食品行业的大规模应用也在增加，这主要是因为其最终使用的便利性。尽管有这些好处，但鲜切洋葱产品因组织损伤面临诸多挑战，会引发化学和生理反应，从而限制产品保质期。严重变色、微生物生长、软化和异味是典型的变质问题，需要通过应用合适的保鲜方法加以控制。本文综述了与鲜切洋葱相关的文献，重点关注其成分、营养和健康益处、生产方法、储存期间的质量变化以及可延长产品保质期的技术。
