Effect of harvest time on storage loss and sprouting in onion

Abstract

Storability of onion is affected by timing of harvest. However, the optimal time for maximum yield and maximum storability do not necessarily coincide. This study aimed to determine the most suitable harvest time for obtaining a high bulb yield with high quality and storability. Storage experiments were conducted on onions produced in field experiments at a research field and on farms in four years. Results indicate that harvesting could be delayed to 100% maturity, or even longer, without a marked increase in storage loss. In rainy years, late harvest is likely to impair the quality. The incidence of sprouting in shelf life tests varied considerably between years. An early harvest before 50% maturity and a delayed harvest increased the risk of sprouting. It may be concluded that the harvesting of onions for long-term storage can be timed to take place between 50% maturity and even some weeks after complete maturity without a loss in storage quality. Therefore, it is possible to combine high yield and good storage quality.

Visual and Keeping Quality of Stored Bulb Onions as Affected by Harvest and Postharvest Treatments

“…is observation was in support of some previous studies that reported that harvesting stage has a significant effect on yields of onions and related plants [10,29,30]. When studying the effect of harvest date on onion yield in a 4…”

“…In this study, delayed harvesting (at 75% top fall) resulted in the highest bulb residual weight, lowest weight loss from stored bulbs, longest time to sprouting, reduced rotting, enhanced skin colour, and increased percent of marketable onions as compared to medium (50% top fall) and early (25% top fall) harvesting. e relatively higher bulb residual weight and lower weight loss at delayed harvesting was attributed to reduced respirational losses while faster sprouting observed in early harvested bulbs was attributed to activation of growth during storage [30].…”

Microclimate tools to monitor quality changes in stored onions

“…We also observed higher basal rotting at high than at low RH and a clear separation between the organic batches at high RH (Figure 3). Suojala (2008) also reported that high RH during storage increased the incidence of basal root sprouting. At a RH above 85%, the onion basal plate becomes damp, regardless of temperature, and this initiates root sprouting (Snowden, 2010).…”

Proximate and Nutritional Composition of Stored Bulb Onions as Affected by Harvest and Postharvest Treatments

“…Moisture content of the bulb is a major factor associated with spoilage of onion during storage [24]. Moisture loss during storage results in wilting and shrinking of onion bulbs and subsequent postharvest quality losses [25]. Our study showed that bulbs that were harvested at 75% top fall had a higher residual weight, took significantly longer time to sprout during storage, had lower incidences of skin rots, more enhanced skin colour, and higher percentage of marketable bulbs [6].…”

“…Bulb onions reportedly contain 0.17 mg/100 g zinc, 29 mg/100 g phosphorus, 146 mg/100 g potassium, 23 mg/ 100 g calcium, 3.75 mg/100 g sodium, 0.21 mg/100 g iron, 7.4 mg/100 g vitamin C, and 1.1 g/100 g protein among other nutrients [25]. e physicochemical levels observed in our study were lower than expected levels except for zinc and sodium.…”