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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 (Nieuwsbericht MSU, 16 mei 2016).
Klik hier voor het nieuwsbericht.
Klik hier voor meer informatie over de NVC Cursus Food Packaging.

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