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Effect of drying and cooling period on storage of onions in different temperatures.

[In Polish. / En polonais.]

Author(s) : KEPKA A., GMAJ S.

Type of article: Periodical article

Summary

Onions were stored for either shorter or longer periods in a shed for natural drying and gradual cooling before transfer to cold storage at 0-1 or 4-5 deg C, or into a store ventilated with ambient air. Cold, wet growing seasons produced better storage results, when the natural drying period was longer and combined with a gradual cooling. When artificially dried bulbs were transferred immediately from 21 to 2 deg C, no thermal shock or negative effect on storage was observed.

Details

  • Original title: [In Polish. / En polonais.]
  • Record ID : 1993-3352
  • Languages: Polish
  • Source: Biul. Warzywniczy - n. 38
  • Publication date: 1992

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