date:May 18, 2016
ve found a package and sanitizer combination that led to diced onions being acceptable for purchase after two weeks of storage.
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.
Controlling the package's atmosphere and sanitizing vegetables are not new techniques. However, finding th