Shelf‐Life and Quality Changes in Summer Storage Onions (Allium cepa)

Jumbo and medium sized summer onions (Allium cepa) of three cultivars were stored at 1, 4, 21°C for 6 months. Medium yellow onions held best at 1°C; jumbo sizes showed lowest losses at 4 and 21°C. Highest losses occurred in white onions. Major losses were due to decay. Sprouting occurred after 3 months at 4°C; none was observed at 1°C. Pungency increased and sugar decreased at 4 and 21°C; onions remained dormant at 1°C. Changes in quality parameters were factors of size and cultivar and may influence sprouting and decay over storage. Weight loss was an index to onion size change. Sprouting increased on reconditioning onions. Medium yellow Grano onions stored best on transfer to higher temperatures.