Scientists say they have managed to disable the production of a powerful substance an onion releases as the knife slices into it, cutting down on the pungent fumes that bring tears to the eyes.
House Foods Group said in a press release that they bombarded the brown bulb with irradiating ions in a process that drastically reduces the level of a certain enzyme that is key to this process.
A spokesman said no decision had yet been made on whether they would commercialise their tear-free onions.
The company’s researchers won the Ig Nobel Prize—an award handed out to honour achievements organisers consider unintentionally funny—in 2013 for their discovery of the biochemical process behind how onions make people blubber.
Source: Japantoday/ AFP