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Management of the poor harvest of the best possible way

The only post-harvest treatment required for storage onions long bulb is a complete cure. Curing is a drying process to dry the neck and scale of the outer leaves of the bulbs to prevent moisture loss and attack by the deterioration during storage. The essence of healing are heat and good ventilation, preferably with low humidity. This dries the neck and two or three outer layers of the bulb. The outermost layer, that may be contaminated with soil, usually falls easily when the bulbs are cured, exposing the dry layer beneath, which should look good. Onions are considered cured when the cervix is firm and dry outerscales until friction. This condition is reached when onions have lost 5.3% of its weight.

If onions can not be dried in the field, can be collected in containers which are stacked within a warm, ventilated interior.

In cool, damp climates, onions in bulk stores ventilated dry by artificial heat blown through the bulk leads to a temperature of 30 degrees Celsius.

The onions can also be treated by linking the tops of the bulbs in groups and hang in a horizontal shade and well ventilated. The drying in the shade of color improves the bulb and reduces losses significantly during storage
Ranking

Onions are classified manually after cooking before going into storage or marketing. Lamps thick neck, with screws, double, injured or decayed become so small and deformed bulbs. Selection and classification is performed after storage also find a better price. The dry outer scales usually disappear during the process of classification, the onion will look better for the market. It was known that if storage is organized after the selection and classification of storage losses are reduced.

For the local market, onions are classified by size.

Extra large onion (> 6 cm diam.)

Middle (4-6 cm in diameter.)

Small (2-4 cm in diameter.)

The extra large onions in high demand and get a good price.
Features

The bulbs are:

• be reasonably uniform in shape, color and size of the spicy variety / type
• be mature, it feels solid enough to hold skinned farms.
• being all healed and dried.

• be free of dust and other foreigners.

• be free from defects, bulbs sick, rotten or damage caused by the stems seed, tapas
• OOTS, humidity, sun scald dry, germination, mechanical or other injury and stains.

• be free from mold, soft rot, and insects.
•% of the strains of seeds and bulbs are screwed, does not exceed 20% in kharif onion Nasik.

Bangalore and Krishnapuram onions will be free of obstructions or duplicates.

Names and definitions of grades of quality for the export of onions:

The different size but not less than 15

1. The tolerance for large onions: When sizing accidental errors, no more than 5% by weight of the bulb at any next batch can be as low minimum diameter requirement in Nasik, Saurashtra, Bellary onion or Poona. If Podisu, this error no larger than 10% by weight. In this case, the smallest onion grouping will be adopted to measure the diameter.

2. patients defective or damaged bulbs, and bulbs malformed media internally or externally damaged, discolored or diseased material that affect the quality. Onions may not exceed 2% in a single batch.
General: The paper should allow is packaged as against irrevocable letter of credit.

# NS grade: This is not a grade in its strict sense, but it is anticipated that onions are not covered by standard quality. Onions under this note should be exported only against specific order of the foreign buyer induction quality.

Conditioning

Packaging should be small for easy handling during transit and may vary by market demand. Onions are packed in jute (Hesse) bags for transporting the court or placed in bulk. For operation, 40 kg open mesh jute bags weighing 200-300 g should be used in the domestic market. For export common large onions are packed at 5.25 kg Dimensions open mesh jute bags.

Bangalore Rose Onions and potatoes are packed for export baskets 14-15 kg wood. nylon mesh bags, when used for packaging have resulted in a loss of less storage capacity because of good aeration.

Manipulation

Bulbs for storage should be free of cuts and treated with great care. Onions should not enter more than inelastic surface 6 feet tall. If the onions are stacked after the packing shed or in the trucks and more than 2 to 2.5 meters is high. Impairment losses are reported to be longer if the onions are stored in jute bags in bulk or in boxes of wood.

Storage

Proper storage of bulbs is necessary both for consumption and seed production. Onions should not be stored dry at least in the field or by artificial means. It is necessary to dry the tissues of the neck and the outer layers until to crack when handled otherwise the bulbs will rot in storage. The germination of the onion is controlled by temperature. Temperature between 10-25 ° C increases germination. Rooting is influenced by relative humidity (RH).

The higher the relative humidity is more entrenched. Weight loss is as the temperature exceeds 35 ° C. At ambient temperatures the onions are stored at a temperature of 30-35 ° C with a relative humidity of 65-70%. In cold storage the temperature is kept at 0-2 ° C, while relative humidity is maintained at 60-75%.

Germination is controlled effectively if maleic hydrazide at 2500 ppm sprayed in 75-90 days after transplanting. The effect was more frequent in kharif season, rabi season. decay storage can be controlled cleaning Store is well maintained and the crop was sprayed with 0.1% carbendazim after 90 days of transplantation and just before harvest. In India, farmers resort to methods of storage. Onions are stored in bulk in private houses with thatched roof and side walls made with sticks of bamboo or wire mesh good circulation air. In northern India, the sides are covered with a jute cloth. Onions are stored in warehouses by spreading them in dry and wet or at the door test. Periodic rotation of the bulbs or the elimination of tooth decay, damage and sprouted bulbs do. Well ventilated improved storage structures with shelves or the levels of two or three layers of bulbs for proper storage would be desirable.

The main features of improved storage structures are
• Construction of storage godown raised platform helps reduce moisture and humidity

• Use of Mangalore tiles or other constructed of suitable material keeps the indoor temperature.

• Increased height of the center and the more pronounced is better for air circulation and prevent humid microclimate inside godown.

• Low ventilation is quick and free flow of air to prevent the formation of warm, humid pockets between the layers of the onion.

• Avoid direct sunlight on the bulbs to reduce sunlight fading and deterioration of quality.

• Restrict the width of each cell to 60-70 cm for the wet cold weather, 75-90 cm for a warm, humid and 90-120 cm and dry temperate

• Limit the stacking height of 100 cm for the chives and the multiplier and the warm climate and 120 cm for the mild climate and a large onion to avoid pressure bruising.

• Cabins must be done instead of the battery still leaving enough space for ventilation on all sides.

A cubic meter of space can accommodate about 750 kg onion stores.
Transport

onion populations are transported in trucks, tractors and trucks that railroad cars also used to moving more in the country. Onions are transported in ventilated vessels and yachts / motor boats for export to the Gulf and Southeast Asia. It also comes in packs of 3.5 m or cargo containers on ships 7m.
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2.1 Pre-harvest operations

The condition of the leaves of onion is a good indicator of the maturity and the general condition of the bulb. onion is stored should be allowed to mature before harvest, which occurs when the leaves are put over the top of the lamp and fall. As a guide, farmers should lead to the sample numbers on the number of bulbs that have fallen more than one field, and when the percentage of bulbs, which have fallen, is approximately 70-80% then the whole crop should be harvested. The harvest can begin earlier, when 50-80% of the vertices have gone before, you can see the skins split exposing losses onion storage of meat at the optimum point of ripeness are normally lower than those charged before the collapse of high. Bulbs generally mature within 100-140 days after sowing, depending on the cultivar and weather conditions.

Spring onion harvest maturity after 35-45 days after planting. harvesting should be allowed to dry or cure and mature sun for several days after emergence. Onions can produce up to 5-1 t.ha growth conditions and good management.

2.2 Harvest and Transport

hand harvesting is common practice in most developing countries. This normally done by the bulbs with a fork lever to loosen and remove the vertices by hand. In developed countries, especially in large-scale farms, the harvest mechanics is commonly used. Harvesting techniques adopted are influenced by weather conditions at harvest time. In regions where the warm temperatures and dry reliably occurs, drying and bagging of the harvest can be done in the field (in two phases of the crop). In more humid, temperate regions, the collection and heating and ventilation for drying are essential for the reliable production of high quality bulbs on a large scale.

The following steps are followed during two phases of the onion harvest: (a) the shearing sheet (if applicable) (b) a blow, undercutting and detection onions to remove stones and clods of earth, (C) the role of soil in line to get flat surface (D) dry bulb (sweep) 8-10 days in the field, (e), rotating the bulb 1-2 times (f) the collection, Hand selection and presentation, overhead on a trailer or in boxes, and (g) transport. For the stage of the potato crop in general commercial fishermen have been adapted. After cutting the leaves of the crop is harvested immediately, controlled, classified and hand loaded into the trailer. Since the additional operations that result labor costs for the two phases of the crop are 30-100% higher than for a phase of crop. The main drawback to a phase of crop is the high consumption of energy required Mechanical drying. The use of the combination, the number of standard working hours was calculated to dump hr.ha 2.7-2.9-1 hr.ha 2.4-2.6-1 shooting and 8.9 to 11 hr.ha-1 ( KTBL, 1993).

harvested bulbs are placed in containers (basket trays) or tied in bundles and placed directly on the floor of a trailer for transport. These trailers can be pulled by an animal (eg bumps) or mechanical transport such as a tractor. The two systems of packaging and transportation should be chosen to ensure minimal handling of damage to produce. Hard surfaces should be moistened with leaves, moss or other appropriate force retarders.

2.3 Curing and Drying

Both the hardening and drying to remove excess moisture from the outer layers of the bulb before storage. Dry skin is a barrier to surface water loss and microbial infection, preserve the principal of fresh edible tissue. The drying also reduces the shrinkage during subsequent handling, reduces frequency of germination and permits the cultivation to mature before eating fresh or long-term storage (Opara and Geyer, 1999). This dehydration process is sometimes called "cure", but the use of the word "Cure" drying of the onion is quite inaccurate, since no regeneration cell wound healing as is the case with other root crops such as yams and cassava. Drying reduces weight and bulb, as they are sold primarily in terms of weight, to achieve the desired level of dehydration is essential. The weight losses of 3-5% are normal ambient conditions and drying up to 10% with artificial drying.

In the traditional small-scale operations, dried onion is done in a process commonly called "strings." It is the harvest of mature bulbs lying on the side (rows) in the surface soil dry for 1 or 2 weeks. In hot, tropical bulbs should be placed in rows to reduce the exposed surface to minimize damage due to exposure to direct sunlight. When wet, the bulbs can take longer to dry and may develop increased levels of decomposition during storage. The side of the bulb in contact with moist soil or moisture can also develop strains of brown or pixels, which reduces the quality of presentation and value. Clearly, success depends on the time around us and can not be relied upon to produce large onion companies on a commercial scale. The harvested bulbs for storage 14-20 days is necessary total of maturation or drying before being stored. harvested onions can also be placed in containers which are stacked on the side of the field dry. In some tropical areas, the bulbs are connected in groups of plaiting the summits, which are then hung on poles to dry in sheds of course.

harvested bulbs can also be served directly in the field and artificial drying or in a store, warehouse, barn, or a purpose built dry. This method is often used when crops are stored in bulk, but can also be applied to the bags, boxes or cases. Under this method, the bulbs are set on stands and the hot air passes quickly through the surface of the night and day bulbs O'Connor [1979, Brice et al., 1997]. Drying can take 7-10 days and is considered completed when the neck the bulbs are dry and well skin firm and mourn when held in hand. The moisture in the store is critical. Under high humidity, drying is delayed and fungal infection may increase. However, if the relative humidity is too low (below 60%), excessive water loss and fractionation of the bulb envelope can occur, resulting in the loss of storage and the reduction of the bulb. Place the onion in the wire position with good ventilation with air at about 30 ° C, relative humidity 60-75% and 150 m³. h-1.m-3 is generally recommended for Mechanical drying onions.

2.4 Cleaning

Freedom of impurities, which can significantly alter the appearance or eating quality is essential. Soil and other foreign material must be removed and badly affected products must be removed. Cleaning can be done with air or by manually removing unwanted materials on the surface of the bulb.
Precautions must be taken to avoid injury in the bulb during these operations.

2.5 Packaging

Overview

Good packing the onions must meet the following criteria: (a) what strong enough to maintain the required weight of onion in the transport and storage conditions, (b) allow adequate ventilation of air around the bulbs to maintain relative humidity within the required range, and (c) provide, in many cases through the legal obligation to show the necessary information and trade (Brice et al. 1999).

There are many traditional methods to keep the onions for the transportation and / or storage that does not fit the classifications of conventional packaging. These include a "chain of onion, shelves and in large quantities, onions chain packing, the bulbs are connected by means of the summit to produce a lot of bulbs is also a form of conditioning. This is suitable for transporting small quantities of harvest and during storage, clusters are suspended the roof racks or individuals. Shelves for handling and storage of onion are wooden slats or metal mesh or a wood or metal and are generally fixed position with light loading and unloading at the store.

Ventilation (natural or forced) is usually achieved by passing the air over the shelves. For good cooling of outbreaks, the depth of the bulbs on the shelves should be limited to 10 cm.

Onions are also stored in bulk (instead of containers) through the accumulation of the bulbs directly on the floor or raised platform. Because they are not selected, the bulbs during the rated load store to fill the storage space. Bulk storage allows you to use as much space in the store, and even cooling is easier to perform than the piles of other bags or rigid containers.

But if stored in bulk is to implement, retaining walls should be reinforced when the storage of large quantities of bulbs, and it is necessary to provide for pre-market rebagging later. It is also difficult to inspect regularly the bulbs in these storage conditions. Bulk onions in bulk is more suitable for large-scale operations in which a fan can be provided during the long-term storage. soft varieties (which are usually mild) Vidalia Sweets "should not be stored in large quantities bulk due to its sensitivity to compression and impact damage.

Onions can be packaged and stored in a variety of containers such as boxes, cartons, bags, bulk containers, packaging bags, plastic film and wrap tops. Packages generally contain 25 kilograms and above, especially for the transport of field crops to the store and / or during storage. The same 25-kg bags or smaller bags can be used from shop to market. Decision about the type of container used depends on the size of the harvest, storage period and marketing. Labor onion and packed in boxes, bags and containers mesh bulk is that if too large, air circulation and tend to be of the order rather than through them. Under this condition, respiratory heat lamp results in a warm and humid in the middle of the pack, this can cause rotting or sprouting. To avoid these problems in the department stores, investment capital source can be very important.

Onion Bag

Sacks and nets used for packaging of onions are divided into three groups: (i), bags Commonly used jute as it is used for many agricultural products, (ii) the cloth bags full of sisal fiber and (iii) the open mesh, usually plastic and (iv) large bags instead of boxes, containing up to 1000 kg. jute bags are available in most developing countries, but their drawbacks: (I) generally too large – can contain 100 kg onion, and therefore difficult to handle and an increased risk of mechanical damage, (ii) the bulbs are not visible through web, and it is difficult to control the condition (iii) there is some resistance to air flow when used in a gas store, (iv) difficult to describe effectively and (v) recycled bags may encourage spread of postharvest diseases.

sisal bags are made from sisal fibers so hard and have an open weave, son with more densely spaced approximately 10 cm and 15. The approximate nature of the fiber fabric provides sufficient stability. These bags are similar to stock jute, but allow limited visibility of the onion and the impedance to air flow is lower.

open mesh packages are widely used for onions, and are normally red or orange. The nature of plastic can be slippery in the son of the movement to open large holes. To overcome this problem, the networks of parts are manufactured industrially mesh fully stable and strong stock market. The main techniques are: (i) by means of high density PVC extruded net, (ii) the average (Warp-knitted) and the asymmetric structure, and (iii) special tissue in which the son of the frame are double, and twisted. It also breaks down slowly by sunlight, and should not be left outdoors for long periods before use. Compared with other types of bags, offer several advantages, including: (i) the empty weight light small volume, (ii) generally available in sizes of 12.5 and 25 kg, (iii) the visibility bulbs quite well, (iv) excellent ventilation, (V) sanitation, (vi) the closure easy (kind of single-rate channels), (vii) and information about the culture of brand and marketing can be printed up to half bag for easy identification.

Rigid

A range of rigid containers used for onions Package for transport, marketing and / or storage (Opara and Geyer, 1999). The containers are rigid trays Senior (10-15 kg of onions each), boxes (Up to 25 kg), and bulk containers (up to 1000 kg). These types of containers for the separation of different onion cultivars or sources. The selection of packaging materials is important that the wooden boxes for example, is likely to termite attack, and erosion during the season opening. Rigid are also expensive, require regular maintenance, and a forklift to need to handle larger containers. When rigid containers used for storage of onions, the building's design is simpler the bulk storage building large-scale retaining walls are not required to support the bulbs. Management of damage during filling and emptying of the bulbs can be high, but the damage is reduced during loading and unloading the warehouse bulk handling and storage.

Stacking containers must be transported carefully and ensure that ventilation is forced through the container of bulbs and not around them. One of the main advantages of rigid containers is to facilitate regular inspections of products, and when problems occur with the stack of the affected area is often limited to a few trays, boxes or containers that can be more easily isolated and separated within the bulk handling system.

Onion Pre-Packs

Onions are commonly sold in stores retail pre-packs with a capacity 0.5-1.5 kg. Package offers the following advantages compared with the bulbs just in piles or bags of: (i) price can be connected to produce, (ii) the classification of a number of parties in a single unit sale may promote the sale of an amount greater than would be acquired, (iii) provides for a clean, odorless, customer management, and (iv) reduced the time to check out. The use of weight / price labeling machines and coding bar has reduced the need for nominal fixed weight package. During the preparation of detail, the product quantity is measured by hand or machine and placed in the package. Then, the weight real and the price and / or bar codes are automatically calculated and printed on the label attached to the package. This weight mechanized and labeling system witnessing conditioner the accuracy of the records and avoid losses due to inaccurate weight package. The three main types of onions are networks pre-packs, plastic bags and wrap tops
2.6 bulk storage

General requirements

The objectives of storage onion is extending the period of availability of culture, maintain the focus of improving quality and minimizing losses physical, physiological and pathological conditions. The bulbs selected for storage should be firm and dry, thin neck. Discard thick neck bulbs because they are more likely to have a moisture content greater than the optimum for storage, so that conservation would short. color must be typical of the variety. microbial infections such as Aspergillus Niger occur during the production of onions, but do not grow on bulbs for storage in the storage environment is conducive for growth. Before storage, the culture must be cleaned and calibrated, and all damaged or diseased bulbs eliminated.

Careful collection and treatment of pre-storage of mechanical loads are important for achieving a long period of storage. The cellar temperature, relative humidity and atmospheric composition affects the duration of storage that can be achieved. Several technological options are available for bulk storage of onions, including storage at low temperate storage at high temperatures, direct harvest "of storage and use of atmosphere controlled (CA), shops. The recommended storage conditions systems are summarized below.

Cold Storage

For low temperature storage of success, good ventilation and low moisture content of about 70-75% is essential. To maintain the culture of good quality, time storage varies, but can go 200 days. For maximum storage period and minimum losses bulbs must be fully ripe for harvesting and drying the "Neck" of the bulb is tight. For large-scale commercial storage, onions are usually kept in cold and conditions are recommended 0 ° C with 70-75% relative humidity. ventilation and regular monitoring of temperature and humidity at the store are necessary to prevent large fluctuations in the conditions environmental. During the first days of storage at the fans should provide sufficient airflow to remove water in the dry envelopes and bruises. the air at high speed is necessary for up to one week, until the onion layers of the skin in the mass of abuzz. Excess moisture stored root development and promote the putrefaction while higher temperatures will lead to germination and promote the development of pathology such as gray mold (Thompson, 1982) minus Bulbs -3 ° C and a range of storage temperatures and relative humidity is recommended for safe storage of onions (Table 5). spring (green) onions are best kept at about 0 ° C and the humidity very high (95%) (Table 6). The maximum duration of storage in these conditions varies from several days to three weeks.

Ventilation must be carefully applied inside the store to reach the required temperature and humidity levels without causing water condensation on the surface.

Onion storage at high temperature

Onions can be stored at high temperatures above 25 ° C relative humidity range (75-85%) is required to reduce the minimum water loss.
Storage at temperatures of 25-30 ° C has been shown to reduce germination and root growth compared with storage at low temperature (10-20 º C). However, weight loss, drying of the bulbs, and decomposition occurred at high temperatures, making system uneconomical for long periods of storage is needed for the successful marketing of onions (Thompson et al. 1972; Stow, 1975). In tropical climates, high temperature storage onions are available in environmental conditions and heated storage. Under these conditions, ventilation should be Shop carefully applied to achieve the required temperature and humidity levels.

"Harvest of direct storage '

The need to cure onions can cause major problems in situations where unpredictable weather conditions during the harvest period. Overcoming these problems, direct entry system "has been developed and widely used, especially by producers in the United Kingdom since the 1980s. The bulbs are harvested green cleaning, cargo storage, drying and curing with the system and controlled ventilation, and the term subsequently stored at low temperature as it is needed (Table 7). During Phase I, the removal of excess surface moisture is high air flow, ignoring the air relative humidity. Stage II is complete when the skin is healed in bulb. A proper control of storage conditions at different stages is essential to the success of this storage system in maintaining the required quality bulb.

One is used in combination with coldstorage extend the life of onions. The recommended composition of air and temperature regimes are summarized in Table 8. spring onions generally tolerate higher levels of CO2 and O2 as onions, levels and mix of CO2 and O2 needed varies depending on the temperature conservation (Table 9). Commercial CA storage of onion bulbs is limited partly by the success variable and contradictory effects on the quality of the bulb. However, The high carbon dioxide (0-5%) and low oxygen (1-3%) in combination with storage levels at low temperature has been shown to reduce germination and root growth (Sealand, 1991; Hardenburg et al., 1990). The combination of CA storage (5% CO2, O2, 3%) and refrigerated storage (1 C) also resulted in 99% of onion bulbs considered marketable after 7 months of storage, but 9% were weight loss (Smittle, 1989).

CA response storage onion cultivars varies. Therefore, the experiments should be conducted under local conditions to determine the appropriate level composition gas suitable for the safe storage of local crops. CA storage generally increases bitterness characteristic of cultivars. To "Candy Viladia" that are known for their sweetness and flavor low, the storage conditions recommend (Smittle, 1989) 1 º C, relative humidity 70-80%, 3% O2, CO2 5%, 92% N2, and the ventilation rate 5.m3.h-1.m3 onions.

2.7 Resolution processing

onion bulbs in general to the desired size and shapes with a knife. Many commercial devices are also available for chopping onions. In some prepared foods, onions are mixed with other ingredients to produce the taste results.

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