Total phenolics, antioxidant properties and quality of fresh-cut onions (Allium cepa L.) treated with mild-heat

► Mild-heat treatment for minimally-processed or fresh-cut onions. ► Changes in antioxidants properties and phenolic content during 21-day storage at 4 ± 1 °C. ► First study reporting on the antioxidants and quality of ready-to-eat fresh cut (bulb) onions during refrigerated storage. ► Environment-friendly and non-additives processing of onions.