Storage temperature and type of cut affect the biochemical and physiological characteristics of fresh-cut purple onions

Berno, Natalia Dallocca; Tezotto-Uliana, Jaqueline Visioni; Dias, Carlos Tadeu dos Santos; Kluge, Ricardo Alfredo

doi:10.1016/j.postharvbio.2014.02.012

Cited by 48 publications

(52 citation statements)

References 16 publications

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“…Temperature, light presence or absence, and storage time have normally been studied in parallel to cut efect. Some authors atribute the only efect of storage time [89], whereas other authors veriied diferences promoted by temperature changes [17]. Further studies are needed to verify the diferences in the lavonoid evolution and their mechanisms depending on the tissue analyzed.…”

Section: Cutingmentioning

confidence: 99%

“…Onion lavonoid efects of domestic treatments like slicing [89][90][91], cooking [23,92], or frozen [19,93] were also studied. Onion products could be processed before consuming, but processing may result in losses in those valuable lavonoids.…”

Section: Processingmentioning

confidence: 99%

“…However onions could be also cut into half onion rings, onion rings, diced onions, and julienne strips. Recent studies evaluated the efect of the type of cuting in the lavonoid contents [89]. They found that slicing led to greater anthocyanin content in comparison to dicing.…”

Section: Cutingmentioning

confidence: 99%

See 2 more Smart Citations

Onions: A Source of Flavonoids

Rodrigues¹,

Almeida²,

Simal‐Gándara³

et al. 2017

Flavonoids - From Biosynthesis to Human Health

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Flavonoids are a large and diverse group of polyphenolic compounds with antioxidant efects, and onion (Allium cepa L.) is one of the richest sources of dietary lavonoids. Flavonoid content is afected by endogenous factors-genotype and agro-environmental conditions. Considerable research has been directed toward understanding the nature of polyphenols in diferent products and the factors inluencing their accumulation. This review examines the impacts of pre-and postharvest factors on onions' lavonoid content, highlighting how this knowledge may be used to modulate their composition and the potential use of onion by-products.

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Section: Cutingmentioning

confidence: 99%

Section: Processingmentioning

confidence: 99%

See 1 more Smart Citation

Onions: A Source of Flavonoids

Rodrigues¹,

Almeida²,

Simal‐Gándara³

et al. 2017

Flavonoids - From Biosynthesis to Human Health

View full text Add to dashboard Cite

show abstract

“…Moreover, handling of onion during cutting results in residual onion odor on hands that can persist for a long time. Consequently, there is a demand for fresh‐cut ready‐to‐eat or ready‐to‐use onion products that offer enhanced consumer end‐use experiences, presenting considerable opportunities in this market segment (Lokke and others ; Siddiq and others ; Berno and others ). At present, around 20% of onions sold in food service or retail in the United States are fresh‐cut or processed (National Onion Association ).…”

Section: Introductionmentioning

confidence: 99%

Fresh‐Cut Onion: A Review on Processing, Health Benefits, and Shelf‐Life

Bahramparvar

Lim

2018

Comp Rev Food Sci Food Safe

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Abstract: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.

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“…Muito utilizada na horticultura (D'SOUZA et al;1992;BERNO et al, 2014;MIKULIC-PETKOVSEK et al, 2015;REIG et al, 2015;SAHOO et al, 2015), a colorimetria é uma ferramenta de fácil manipulação, não necessariamente invasiva e que oferece resultados consistentes. Baseado em trabalhos que utilizaram a colorimetria para relacionar com o teor de licopeno (ARIAS et al, 2000), fenotipagem (ECARNOT et al, 2013) e comparar cultivos (BARRETT et al, 2007;PIEPER;BARRETT, 2009;JARQUÍN-ENRÍQUEZ et al, 2013); esta foi empregada para avaliar sua utilidade na diferenciação fenotípica dos alelos aqui estudados, em três regiões dos frutos.…”

Section: Colorimetriaunclassified

Obtenção e uso de linhagens quase isogênicas de tomateiro (Solanum lycopersicum L. cv Micro-Tom) afetando a composição de carotenoides: uma ferramenta para o estudo da nutracêutica

Bordignon¹

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AGRADECIMENTOSAos meus pais, José e Maria e meu irmão Felipe pelo convívio familiar, amizade, alicerce e ajuda ao longo da vida, sempre me incentivando a não desistir de completar cada passo de minha jornada. Em especial a minha mãe, por sempre me puxar a orelha quando era preciso, e que sempre me amou incondicionalmente, sempre luto, à minha maneira, para ser seu orgulho. A minha avó Dolores, por sempre buscar o bem comum.Aos meus familiares e amigos que me incentivaram e me apoiaram na minha trajetória até aqui.A minha namorada, amiga e companheira Carla, que sempre esteve ao meu lado com muito carinho e compreensão, te amo muito! À ESALQ por ser por tanto tempo minha segunda casa e sempre nunca perderá a importância que tem em minha vida. A CAPES pelo apoio financeiro. Em especial, agradeço à Profa. Dra. Neuza Mariko Aymoto Hassimotto, por todo seu apoio infraestrutural, ideológico, disposição e não menos importante simpatia.Estendo também, à sua técnica, Lucia Helena Justino da Silva, pela amizade, ajuda e bom humor, que muito me inspirou com sua história de vida, e com a sinceridade em tudo que faz.Aos que me acolheram em seu lar paulistano, Eric, Victor, os tenho em grande consideração. Não me esquecendo da Samira, Bruna, Gabriela, Mariana, Ana Marla e Elias.A Solizete pela ajuda com prazos e burocracias necessárias, trabalhando para ajudar a todos. Ao Vitti pela organização da Casa de Vegetação. A Cássia, que 6 sempre encontrou meios para me auxiliar e aconselhar da melhor forma possível, meu MUITO OBRIGADO.

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Storage temperature and type of cut affect the biochemical and physiological characteristics of fresh-cut purple onions

Cited by 48 publications

References 16 publications

Onions: A Source of Flavonoids

Onions: A Source of Flavonoids

Fresh‐Cut Onion: A Review on Processing, Health Benefits, and Shelf‐Life

Obtenção e uso de linhagens quase isogênicas de tomateiro (Solanum lycopersicum L. cv Micro-Tom) afetando a composição de carotenoides: uma ferramenta para o estudo da nutracêutica

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