Effect of chemical preservatives and packaging treatment on storage quality of peeled shallot onion
The study was conducted for increasing the availability of ready-to-serve fresh-peeled onion (shallot) in the consumer market and to determine the quality of the product during storage. The peeled shallot was treated in chemical solutions of 2 % CaCl2 (T1), 0.05 % sodium benzoate (T2), 0.2 % citric...
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| Format: | Article |
| Language: | English |
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Elsevier
2022-12-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502222001202 |