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.

中文翻译：

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鲜切洋葱：关于加工，健康益处和保质期的评论

由于这些产品的健康益处和便利性，即食产品市场增长迅速。从早餐到晚餐，洋葱几乎被广泛用作各种食谱中的成分，并且几乎在所有民族美食中都被用作洋葱。但是，由于产生的挥发物具有催泪性，会使眼睛流泪，并在手上留下明显的气味，因此切洋葱/切碎对许多消费者来说是一件令人讨厌的事。结果，现在对家庭中的鲜切洋葱，增值洋葱和即食洋葱以及零售，食品服务和各种食品工业中的大量用途的需求不断增长，这主要是由于最终使用便利性。尽管有这些好处，但由于组织损伤，鲜切洋葱产品仍然面临巨大挑战，导致化学和生理反应，从而限制了产品的保质期。强烈的变色，微生物生长，软化和异味是典型的恶化，需要通过采用适当的保存方法加以控制。本文回顾了与鲜切洋葱有关的文献，重点关注其成分，营养和健康益处，生产方法，整个存储过程中的质量变化以及可用于延长产品保质期的技术。