Artificial Curing of Onions for Control of Neck Rot (Botrytis Allii Munn)

Abstract

Substantial losses of onions from neck rot (Botrytis allii Munn) that occur in New Zealand during storage can be greatly reduced by artificial curing immediately after harvest. Suitable curing temperatures, resistance of onions to airflow, moisture loss, and heating times at different airflows are discussed. Results using onions at all stages of dryness, from green to field cured, with and without tops, are compared. © 1969 Taylor & Francis Group, LLC. All rights reserved.