[1] 章建浩, 胡文忠,郁志芳. 鲜切果蔬气调保鲜包装技术[M]. 北京:化学工业出版社, 2016:1-4.
[2] LEE S U, LEE J H, CHOI S H, et al. Flavonoid content in fresh, home-processed, and light-exposed onions and in dehydrated commercial onion products[J]. Journal of Agricultural & Food Chemistry, 2008, 56(18):8 541-8 548.
[3] 江成英,郭宏文,张文学,等. 洋葱的营养成分及其保健功效研究进展[J]. 食品与机械, 2014(5):305-309.
[4] 陈晨,胡文忠,张瑞东,等. 鲜切洋葱贮藏期间多酚成分及抗氧化活性的变化[J]. 营养学报, 2016, 38(6):596-600.
[5] COLINA-COCA C, ANCOS B D, SÁNCHEZ-MORENO C. Nutritional composition of processed onion: S- Alk(en)yl- l -cysteine Sulfoxides, organic acids, sugars, minerals, and vitamin C[J]. Food & Bioprocess Technology, 2014, 7(1):289-298.
[6] EWALD C,FJELKNER-MODIG S, JOHANSSON K, et al. Effect of processing on major flavonoids in processed onions, green beans, and peas[J]. Food Chemistry, 1999, 64(2):231-235.
[7] LANZOTTI V. Bioactive polar natural compounds from garlic and onions[J]. Phytochemistry Reviews, 2012, 11(2-3):179-196.
[8] SOBOLEWSKA D, MICHALSKA K, PODOLAK I, et al. Steroidal saponins from the genus Allium[J]. Phytochemistry Reviews Proceedings of the Phytochemical Society of Europe, 2016, 15(1):1-35.
[9] POMPEI A, CORDISCO L, RAIMONDI S, et al. In vitro comparison of the prebiotic effects of two inulin-type fructans[J]. Anaerobe, 2008, 14(5):280-286.
[10] ALBISHI T, JOHN J A, AL-KHALIFA A S, et al. Antioxidant, anti-inflammatory and DNA scission inhibitory activities of phenolic compounds in selected onion and potato varieties[J]. Journal of Functional Foods, 2013, 5(2):930-939.
[11] SIDDIQ M, ROIDOUNG S, SOGI D S, et al. Total phenolics, antioxidant properties and quality of fresh-cut onions (Allium cepa L.) treated with mild-heat[J]. Food Chemistry, 2013, 136(2):803-806.
[12] SHARMA K,KO E Y, ASSEFA A D, et al. Temperature-dependent studies on the total phenolics, flavonoids, antioxidant activities, and sugar content in six onion varieties[J]. Journal of Food & Drug Analysis, 2015, 23(2):243.
[13] PÉREZ-GREGORIO M R,REGUEIRO J, SIMAL-GÁNDARA J, et al. Increasing the added-value of onions as a source of antioxidant flavonoids: A critical review[J]. Critical Reviews in Food Science & Nutrition, 2014, 54(8):1 050-1 062.
[14] JONATHAN S,MARÍAPILAR A, ROSA C. Antimicrobial and antioxidant activity of crude onion (Allium cepa L.) extracts[J]. International Journal of Food Science & Technology, 2010, 45(2):403-409.
[15] MOON J, DO H J, KIM O Y, et al.Antiobesity effects of quercetin-rich onion peel extract on the differentiation of 3T3-L1 preadipocytes and the adipogenesis in high fat-fed rats[J]. Food & Chemical Toxicology, 2013, 58(2):347-354.
[16] VAZQUEZ-PRIETO M A,MIATELLO R M. Organosulfur compounds and cardiovascular disease[J]. Molecular Aspects of Medicine, 2010, 31(6):540-545.
[17] WANG Y, TIAN W X, MA X F. Inhibitory effects of onion (Alliumcepa L.) extract on proliferation of cancer cells and adipocytes via inhibiting fatty acid synthase[J]. Asian Pacific Journal of Cancer Prevention Apjcp, 2012, 13(11):5 573-5 579.
[18] 励建荣,朱丹实. 果蔬保鲜新技术研究进展[J]. 食品与生物技术学报, 2012, 31(4):337-347.
[19] GOODBURN C, WALLACE C A. The microbiological efficacy of decontamination methodologies for fresh produce: A review[J]. Food Control, 2013, 32(2):418-427.
[20] BERNO N D, TEZOTTO-ULIANA J V, DIAS C T D S, et al. Storage temperature and type of cut affect the biochemical and physiological characteristics of fresh-cut purple onions[J]. Postharvest Biology & Technology, 2014, 93(93):91-96.
[21] PIERCEY M J, MAZZANTI G, BUDGE S M, et al. Antimicrobial activity of cyclodextrin entrapped allyl isothiocyanate in a model system and packaged fresh-cut onions[J]. Food Microbiology, 2012, 30(1):213-218.
[22] BLANCHARD M,CASTAIGNE F, WILLEMOT C, et al. Modified atmosphere preservation of freshly prepared diced yellow onion[J]. Postharvest Biology & Technology, 1996, 9(2):173-185.
[23] LIU F, LI Y. Storage characteristics and relationships between microbial growth parameters and shelf life of MAP slicedonions[J]. Postharvest Biology & Technology, 2006, 40(3):262-268.
[24] ONG P K C, LIU S Q. Flavor and Sensory Characteristics of Vegetables[M]. Wiley-Blackwell:Handbook of Vegetables and Vegetable Processing, 2010: 59-82.
[25] ZANG J, WANG D, ZHAO G. Mechanism of discoloration in processed garlic and onion[J]. Trends in Food Science & Technology, 2013, 30(2):162-173.
[26] SULERIA H A, BUTT M S, ANJUM F M, et al. Onion: nature protection against physiological threats[J]. Critical Reviews in Food Science & Nutrition, 2015, 55(1):50-66.
[27] FORNEY C F, JORDAN M A,CAMPBELLPALMER L, et al. Sulfur fertilization affects onion quality and flavor chemistry during storage[C]// Vi International Postharvest Symposium, Antalya, Turkey. 2010.
[28] OMS-OLIU G, ROJAS-GRAÜ M A, GONZÁLEZ L A, et al. Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: A review[J]. Postharvest Biology & Technology, 2010, 57(3):139-148.
[29] RODRIGUES A S,PÉREZGREGORIO M R, GARCÍAF- ALCÓN M S, et al. Effect of curing and cooking on flavonols and anthocyanins in traditional varieties of onion bulbs[J]. Food Research International, 2009, 42(9):1 331-1 336.
[30] AYALA-ZAVALA J F, DEL-TORO-SÁNCHEZ L, ALVAREZ-PARRILLA E, et al. High relative humidity in-package of fresh-cut fruits and vegetables: advantage or disadvantage considering microbiological problems and antimicrobial delivering systems [J]. Journal of Food Science, 2008, 73(4):41-47.
[31] 黄文部,何靖柳,李洪怡,等. 微波处理对鲜切西兰花贮藏品质的影响及主成分分析[J]. 分子植物育种, 2018, 16(3):989-996.
[32] 桑煜,张慜,肖卫民. 真空处理对蔬菜减压贮藏保鲜效果的影响[J]. 食品与生物技术学报, 2018(1):70-75.
[33] ROLDÁNMARÍN E, SÁNCHEZMORENO C, LLORÍA R, et al. Onion high-pressure processing: Flavonol content and antioxidant activity[J]. LWT- Food Science and Technology, 2009, 42(4):835-841.
[34] BAHRAM-PARVAR M, LIM L. Fresh-cut onion: A review on processing, health benefits, and shelf-life[J]. Comprehensive Reviews in Food Science & Food Safety, 2018, 17(2):290-308.
[35] 韩聪,李晓安,高梵,等. 贮藏温度对鲜切香菜营养成分和抗氧化活性的影响[J]. 食品安全质量检测学报, 2015(7):2 496-2 501.
[36] 黄野,王竞伟,陈晨,等. 贮藏温度对鲜切洋葱总酚含量和抗氧化性的影响[J]. 食品安全导刊, 2015(15):128-129.
[37] 李健,徐艳聪,李丽萍,等. 热处理对鲜切胡萝卜生理及品质的影响[J]. 食品科技, 2014(10):90-95.
[38] 范林林,李萌萌,冯叙桥,等. 热处理对鲜切苹果的保鲜效果[J]. 食品与发酵工业, 2014, 40(2):207-212.
[39] 朱恩俊,吕明珠,曹德明,等. 果蔬保鲜技术及其研究进展[J]. 粮食与食品工业, 2014, 21(5):47-50.
[40] 张茜,李洋,王磊明,等. 生物保鲜剂在果蔬保鲜中的应用研究进展[J]. 食品工业科技, 2018(6):308-316.
[41] PIERCEY M J, MAZZANTI G, BUDGE S M, et al. Antimicrobial activity of cyclodextrin entrapped allyl isothiocyanate in a model system and packaged fresh-cut onions[J]. Food Microbiology, 2012, 30(1):213-218.
[42] 吴绪敏,周颖越,欧阳杰. 高氧气调包装鲜切洋葱的研究[J]. 食品科学, 2007, 28(9):564-567.
[43] CHEN C, HU W, ZHANG R, et al. Levels of phenolic compounds, antioxidant capacity, and microbial counts of fresh-cut onions after treatment with a combination ofnisin and citric acid[J]. Horticulture Environment & Biotechnology, 2016, 57(3):266-273.
[44] PÉREZ-GREGORIO M R, GONZÁLEZ-BARREIRO C,RIAL-OTERO R, et al. Comparison of sanitizing technologies on the quality appearance and antioxidant levels in onion slices[J]. Food Control, 2011, 22(12):2 052-2 058.
[45] YE Chunlin, DAI Dehui, Hu Weilian, et al. Antimicrobial and antioxidant activities of the essential oil from onion (Allium cepa L.)[J]. Food Control, 2013, 30(1):48-53.
[46] 王梅,徐俐,王美芬,等. 复合保鲜剂对鲜切山药保鲜效果的影响[J]. 食品与机械, 2017, 33(5):134-140.
[47] JONATHAN S,MARÍAPILAR A, ROSA C. Antimicrobial and antioxidant activity of crude onion (Allium cepa, L.) extracts[J]. International Journal of Food Science & Technology, 2010, 45(2):403-409.
