Table 5. Effects of freezing conditions on quality parameters in allium vegetables

Vegetable type	Vegetable	Pretreatment	Freezing method	Freezing temp	Nutritional results	References
Allium vegetables	Onion	None	Deep chest freezer (−20°C)	−20°C	Antioxidant capacity: 30.39% decreaseTotal phenolic content: 37.32% decrease	Çubukçu et al. (2019)