Optimum Relative Humidity: 65-75%
Benefits of CA: Low O2reduces respiration and extends storage life. Elevated CO2 may help reduce sprouting and root growth.
Benefits of Ethylene Removal: Dry onions produce very little ethylene and in; relatively insensitive to ethylene. Ethylene removal is generally not necessary.
Special Treatments Before Shipping: Onions should be well cured before transportation or storage. Onions are considered cured when the neck is tight and the outer scales are dry and will rustle. Sprout growth indicates too high a storage temperature and poorly cured bulbs. Root growth indicates too high a relative humidity.
Varietal Differences: The common globe-type onions grown in cooler climates typically keep well for long periods provided they are well cured and kept cold during storage. Bermuda-type onions are typically only kept for 1-2 months at most. Spanish-type sweet onions from the Southern US will keep up to 4-5 months if held at 0°C. Many of the high value sweet onions (Vidalia, Maui, Walla Walla, etc.) appear to respond well to CA storage and its use is becoming more prevalent. 1% O2 + 10% CO2 appears to work well for some of these onions.
Mixed Loads: Onions should not be kept with other products that tend to absorb odors, particularly apples, pears and celery. Garlic may he kept with onions.
Cautions: It is imperative that the relative humidity be kept low to avoid sprouting and root growth of onions as well as the growth of molds.
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