Onions storage

However, low temperature (5-10°C) and a relative humidity of 95% or higher are recommended if an extended storage period after irradiation is anticipated. For irradiated onions, storage at low temperature is recommended, but high relative humidity was found to contribute to rotting. For both irradiated potatoes and onions, good ventilation in the storage area is also necessary. 

Potatoes and onions coming out of storage will collect condensation from the ambient air and must be left to dry or they will rot. 

Mincing, cooking and maturing expose meat products to oxidative stress for a long time so that antioxidants added for lipid protection are slowly destroyed on storage. Onion juice is a powerful antioxidant in meat products, more efficient than garlic juice. Lipid hydroperoxides are reduced to inactive hydroxyl derivatives by reaction with sulphur compounds present in those juices. 

Marlett JA. 2000. Changes in content and composition of dietary fiber in yellow onions and Red Delicious apples during commercial storage. J AOAC Int 83 992-996. 

Onions for storage Once harvested, bulb onions need to be kept in a warm, dry, airy environment for a week or two to "harden" their skins so that they will store well. In sunny weather you can leave them on the soil surface (see also p.271). 

Harvest garlic when the first 4-6 leaves turn yellow. Leave onions and shallots until all the leaves have fallen over naturally. Lift carefully, and leave in a warm, dry place for a couple of weeks. In dry weather, do this outdoors, lifted off the ground on racks or pallets. Otherwise, bring them under cover to finish drying. Bulbs are ready to store when the skins are papery and rustle when handled. Braid into ropes or hang in net sacks in a place where air circulates freely. Ideal storage temperature is 36-39°F (2-4°C). 

The dose required to inhibit sprouting of onions, shallots, and garlics is 0.03-0.12 kGy. For good sprout control of tubers such as potatoes and yams, somewhat higher doses, 0.08-0.14 kGy, are required. Because of decreased wound-healing ability after irradiation, doses in excess of 0.15-0.2 kGy may induce increased microbial rot in storage [24]. 

In onion bulbs, if some growth of inner buds takes place already before irradiation, the treatment causes the death and discoloration of the inner buds. The area of this discoloration depends on the size of the inner buds at the time of irradiation. Pilot scale studies in Hungary have shown that the yield of unirradiated onions prepared for drying after storage was 29% of the original compared to 55% in irradiated onions. The dehydrated onions prepared from irradiated bulbs had better quality than did the controls. No discoloration of the inner buds occurred in bulbs of cultivar Alsogodi irradiated at 0.05 kGy and stored up to 8 months [25]. Similar results were reported earlier from Egypt [26] whereas some studies in the United States have indicated that inner-bud discoloration of irradiated onions may lower the quality of dehydrated onion slices or powder prepared from them [27]. 

Price, K.R., Bacon, J.R., and Rhodes, M.J.C., Effect of storage and domestic processing on the content and composition of flavonol glucosides in onion Allium cepd), J. Agric. Food Chem., 45, 938, 1997. 

Gennaro, L., Elavonoid and carbohydrate contents in Tropea red onions effects of homelike peeling and storage, J. Agric. Food Chem., 50, 1904, 2002. 

Ferreres, F., Gil, M.I., and Tomas-Barberan, F.A., Anthocyanins and flavonoids from shredded red onion and changes during storage in perforated films. Food Res. Int., 29, 389, 1996. 

II, 2-dihydro-3.6-pyridazinedione) is used to inhibit the growth of certain food commodities when in storage, including onion and potato. Maleic-hydra/ide is also used to promote dormancy in citrus trees as well as increasing protection from Irosi. 

In the early 1950 s, l,2-dihydro-3,6-pyridazinedione (maleic hydrazide) was first marketed to prevent the sprouting of onions in storage. Soon after, maleic hydrazide also was used to inhibit turf growth and prevent the sprouting of potatoes during storage. 

Measurements of n°lasmolysis often give values near 0.7 MPa for cells in storage tissues like onion bulbs or carrot roots and in young leaves of pea or... 

Commonly 2 generations per growing season a third generation may attack onions just before harvest and cause storage rot. 

Characteristic longevity among seed species is almost anecdotal among seed scientists, but a mechanistic explanation remains elusive. As with other seed longevity surveys, we foimd that species such as lettuce, onion, elm, and fescue were notoriously "bad keepers" and species such as spinach, tomato, cucumber, okra, pea, and radish consistently stored well. Species such as sunflower, flax, cereal grains, and poppy exhibited typical seed storage behavior. The propensity for seeds to survive for long periods has... 

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