New advances in packaging at Michigan State University can help produce stay fresh longer.
Eva Almenar, with MSU’s School of Packaging, focused on onions, one of the highest-volume vegetables sold worldwide. Her team’s results, featured in a recent issue of International Journal of Food Microbiology, show that improvements can enhance the safety and improve the quality of the ubiquitous vegetable.
“We focused on ready-to-use onions, which have grown to become one of the five most commonly sold vegetables in the last decade,” said Almenar, who also is an MSU AgBioResearch scientist. “We’ve found a package and sanitizer combination that led to diced onions being acceptable for purchase after two weeks of storage.”
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