Overview
Onions are harvested in late July, early August when most of the tops have fallen over. To prevent damage and bruising, specially manufactured harvesters gently lift onions from the bed and either deliver them into long rows to dry in the field (weather permitting), or to a trailer for off-site drying. Optimum temperature for field curing is 75ºF (24ºC) with 75 to 80% relative humidity. Mild onions will store for up to 1 month at 32ºF (0ºC) while pungent onions will store for up to 6 to 9 months at 32ºF (0ºC). Optimum relative humidity in storage is 65 to 70% with adequate air circulation. Sources: University of Illinois Extension, UC Davis Postharvest website
Health & Nutrition
Onions are sodium, fat, and cholesterol free. They provide dietary fiber, Vitamin C, Vitamin B6, and potassium among other nutrients. Onions contain antioxidants that evidence suggests are effective against the common cold, heart disease, diabetes, osteoporosis, and other diseases. Source: Producepedia.com Onions are used to heal blisters and boils in many parts of the undeveloped world. In the United States, products used for the treatment of topical scars contain onion extract. In Egypt, onions symbolized eternity because of the circle-within-a-circle structure and were an object of worship. Lemon juice or vinegar will remove the smell of onion from your hands. Chewing parsley or a coffee bean will freshen onion breath. Source: Producepedia.com.
Storage Conditions
Optimum temperature for field curing is 75ºF (24ºC) with 75 to 80% relative humidity. Mild onions will store for up to 1 month at 32ºF (0ºC) while pungent onions will store for up to 6 to 9 months at 32ºF (0ºC). Optimum relative humidity in storage is 65 to 70% with adequate air circulation. Sources: University of Illinois Extension, UC Davis Postharvest website
