Abstract
The current study aimed to determine the changes in the composition of salad onions after heating operations during vacuum packaging. Six treatment conditions, namely, S and 2L size unheated, S and 2L size boiled, and S and 2L size vacuum cooked, were used to determine the impact of heat treatment on salad onion composition, particularly in terms of sugars, organic acids, amino acids, and quercetin glycoside content. The results of our analysis revealed that vacuum cooking promoted less elution of sweet and savory components and quercetin glycosides than boiling. Furthermore, vacuum cooking resulted in greater amounts of nutrients beneficial to the human body, such as GABA, than the non-heated condition. Therefore, our results demonstrate that vacuum packaging of salad onions by food service facilities can be potentially beneficial.
https://ror.org/00b7yvh50 
