| 摘要 |
The method for preserving peeled whole onions of the present invention involves removing the roots of an onion, peeling its outside papery layers to expose its fleshy layer, and packaging the onion for later use. The basal plate and at least a portion of the neck of the onion must be left intact. Once the papery layers of the onion are removed, the unpenetrated fleshy layer of the onion is exposed. The neck, the basal plate, and the unpenetrated fleshy layer of the onion serve as a protective barrier for the onion so that the peeled onion is still protected from mold, bacteria, and other undesirable elements which may accelerate decay within the packaging. The method of the present invention, thereby serves to increase the shelf life of peeled whole onions and minimize or eliminate growth of mold or bacteria in the onions.
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