Small-Scale Postharvest Handling Practices (3) PDF
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This document provides information on storage practices for dried and bulb crops, such as onions and garlic. It details temperature and humidity recommendations for optimal storage duration. The text also covers storage of other dried fruits and vegetables.
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CHAPTER 7: STORAGE OF HORTICULTURAL CROPS - 3 Storage of dried and bulb crops Onions, garlic and dried produce are best suited to low humidity in storage. Onions and garlic will sprout if stored at intermediate temperatures. Pungent types of onions have high soluble solids and will store longer th...
CHAPTER 7: STORAGE OF HORTICULTURAL CROPS - 3 Storage of dried and bulb crops Onions, garlic and dried produce are best suited to low humidity in storage. Onions and garlic will sprout if stored at intermediate temperatures. Pungent types of onions have high soluble solids and will store longer than mild or “sweet” onions, which are rarely stored for more than one month. For long term storage, onions are generally sprayed with maleic hydrazide (MH) a few weeks before harvest to inhibit sprouting during storage. The following table lists the storage conditions recommended for these crops. Temperature RH Potential storage duration C F % Onions 0-5 32-41 65-70 6-8 months 28-30 82-86 65-70 1 month Garlic 0 32 70 6-7 months 28-30 82-86 70 1 month Dried fruits and vegetables
