Nutritional benefits, post-harvest challenges, and innovative preservation strategies of onions (Allium cepa L.): A comprehensive review
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Onions (Allium cepa L.), one of the most widely grown and consumed vegetables worldwide, are prized for their distinct flavor, health advantages, and active ingredients. The significance of onions in the Allium family and their use in various cuisines are examined in detail in this review. Along with potential drawbacks, it also discusses the benefits found in onions, such as essential vitamins, minerals, and antioxidants. The difficulties of cultivating onions and managing them after harvest are covered in the review, with particular attention paid to spoiling, microbes, and the negative social and economic impacts of onion waste. It also looks at contemporary processing techniques that assist cut waste and increase the shelf life of onions, such as drying, freezing, and producing value-added products. A variety of preservation procedures, ranging from more recent ones like cold plasma treatment and nanotechnology to more conventional ones like pickling and drying, are also examined. Lastly, the study examines both traditional and modern onion storage techniques. To increase onion output, decrease waste, and create a more sustainable global supply chain, it emphasizes the necessity of integrating old and new technologies.
Abstract
Onions (Allium cepa L.), one of the most widely grown and consumed vegetables worldwide, are prized for their distinct flavor, health advantages, and active ingredients. The significance of onions in the Allium family and their use in various cuisines are examined in detail in this review. Along with potential drawbacks, it also discusses the benefits found in onions, such as essential vitamins, minerals, and antioxidants. The difficulties of cultivating onions and managing them after harvest are covered in the review, with particular attention paid to spoiling, microbes, and the negative social and economic impacts of onion waste. It also looks at contemporary processing techniques that assist cut waste and increase the shelf life of onions, such as drying, freezing, and producing value-added products. A variety of preservation procedures, ranging from more recent ones like cold plasma treatment and nanotechnology to more conventional ones like pickling and drying, are also examined. Lastly, the study examines both traditional and modern onion storage techniques. To increase onion output, decrease waste, and create a more sustainable global supply chain, it emphasizes the necessity of integrating old and new technologies.