Performance Evaluation of Low-cost Storage Structures for Onions (Allium cepa L.) Storage in Bahir Dar, Amhara Region, Ethiopia

Abstract

The effect of fully ventilated storage structure, netted bags, mud-coated structure (local practice in the region), and heap storage on quality and shelf-life of onion cv. Bombay red was studied at Bahir Dar Institute of Technology in Ethiopia. The experiment was conducted in a single factor with four levels (four storage structures) with three replications. Manually harvested and cured onions were stored in different storage structures and different quality and shelf-life properties were studied for 90 d. Analysis of variance (ANOVA) and correlation was conducted by SAS 9.2 version. The lowest sprouting % (1.03), rotting % (1.81), and mold incidence % (2.73) of the onions were recorded in the onions stored in fully ventilated storage structures for 90 d. The highest marketable bulb % was observed in the fully ventilated storage structure by the 90th day of storage. On the basis of this study, the fully ventilated structure was recommended to store the onions in the studied location.

Nutritional, Physicochemical, Functional, and Textural Properties of Red Pepper (Capsicum annuum L.), Red Onion (Allium cepa), Ginger (Zingiber officinale), and Garlic (Allium sativum): Main Ingredients for the Preparation of Spicy Foods in Ethiopia

“…Te titratable acidity of onion was 1.77%. Te previous study reported titratable acidity in the range 1.2-2.3% for onion bulbs for diferent storage condition and time [9], which is in agreement with the current study.…”

“…Te previous study that was conducted on green paper grown under open feld and green house condition reported a TSS value in the range of 3.2 to 10.0 °Brix [34], which agrees well with the current study. A study that was conducted on onion under diferent storage structures and storage time reported a TSS in the range of 10.53 to 13.29 °Brix [9], which is in agreement with this study. [36]; this may be due to the diference in the variety of the red pepper, the maturity, or growing environment.…”

“…Only very few studies have reported the quality parameters of spices such as proximate and mineral contents of red pepper and red onion [7][8][9]. Other important parameters such as macronutrients, micronutrients, physicochemical, functional, and textural properties of red pepper, red onion, garlic, and ginger have remained largely unexplored.…”

Revolutionizing onion preservation: A novel aerated storage approach

“…The results fluctuate with the environmental conditions (Eriballo et al, 2021). Physiological weight loss is greater than before as the storage period proceeded (Kumar & Dhankhar, 2023).…”

A comprehensive review on recent advances in postharvest treatment, storage, and quality evaluation of onion (Allium cepa): Current status, and challenges

“…Eriballo et al. (2022) found that fully ventilated storage structures in Ethiopia minimized sprouting, mold incidence, and rotting in onions over a 90‐day storage period. Quality parameters such as TSS, firmness, ascorbic acid, and marketable onions improved.…”