First, the principle of storage (A) Onion structure and protective tissue Onion edible parts are expanded fleshy bulbs, its structure includes the stem tube, membranous scales, growth points, stem disks, fibrous roots and other parts. On the outside of the harvest, the onion forms 2-3 layers of membranous scales, which are airtight and impervious to water and are a good protective tissue for onions. The gas needed for onion respiration and germination during storage is supplied through the stem tube, and the thickness of the stem tube has a great influence on the storage effect. Therefore, the species to be stored must use a membranous bulb with multiple layers, and the stem tube is fine and can be self-sealed.
(b) Variety
1, red onions, mostly late cooked. Fresh tablets have a shorter dormancy period, earlier germination, greater water content, and poor storage.
2, yellow onion: mostly precocious and medium-maturing varieties, including oblate species, pseudo-stem tight, resistant to storage, not easy to bud, round ball species, pseudo-stem large, storage is slightly poor.
Timely harvesting is very important for storage of onions, and should be stopped for 7-10 days before harvest, resulting in a dry environment that promotes accelerated ripening of onion bulbs and goes into hibernation. Early harvest, phosphorus stem has not yet grown, immature or not into dormant onion, the bulb nutrients available in the high content, easy to germinate and cause the disease to multiply, resulting in rot. The harvest is too late, it is easy to crack the ball, it is late to rain, it is not easy to dry, the bulb is difficult to dry, and it is easy to rot. The harvest should be done on sunny days, with roots uprooted. Drying in the field for 3-4 days, do not expose the sun, cover the onion with the leaves, only drying leaves do not sunburn, can promote the bulb after ripening, dry skin, in order to facilitate storage.
Second, affect the storage of environmental factors
1, the temperature of the onion is rich in sugar content, strong ability to resist low temperatures, freezing point is -1.59-1.8 °C, even if the light bulb appeared frozen, as long as the frozen solid, after a slow thawing, you can still restore the status quo; Onion storage suitable for low temperature drying environment, suitable storage temperature is 0-3 °C, but the temperature is lower than -3 °C onion will be frozen injury. The storage of onion heads must not be lower than 0°C. Frozen onion heads should not be used as seed, otherwise they will affect seed production due to bad convulsions.
2, the temperature of onions during storage is very sensitive to moisture, such as the humidity is too easy to germinate and grow fibrous roots (white whiskers), is conducive to the reproduction of mold, rot occurs, the general relative humidity of more than 80%, it is easy to bud, hairy root , resulting in rot loss. Relative humidity less than 70% (about 64%) is most suitable.
3, the gas composition of low oxygen and high carbon dioxide have a significant effect on inhibiting germination. Suitable gas components in the storage environment are 2% to 4% oxygen and 10% to 15% carbon dioxide.
Third, onion storage method
1. The onions sprayed before harvesting were stopped from watering 7-10 days before harvest. Before the harvest, 7-14 days before the harvest, spraying 0.25% aqueous solution of chlorotin (MH) in the field on a sunny day. 75 kg, 200 grams of detergent can be added to increase tackiness. The onion that is treated with Qingxin can be stored until the following year, May to May, but it still does not sprout. However, because the growing point is damaged, it cannot be used as a seed.
2. The cold storage cold storage is stored as a forced dormancy method. When the onion head germinates by hibernation, it enters a low-temperature environment and the onion continues to sleep to extend the storage period. The method is to store boxes (baskets) in the cold storage before the onion leaves the natural dormancy in late August. Before the storage, the selected onion shall be precooled and cooled. When the onion product temperature is close to the storage temperature, it will be stored in the cold storage. The warehouse temperature is controlled at 0-3°C, and the relative temperature is below 70% (about 64%). Temperature fluctuations should be as small as possible, and large fluctuations can easily cause physiological changes. Humidity is too low, high consumption of moisture, excessive humidity, mildew on the surface of onions and long-term white beard. Therefore, we must strictly control the temperature and humidity, while ensuring good ventilation in the warehouse.
(b) Variety
1, red onions, mostly late cooked. Fresh tablets have a shorter dormancy period, earlier germination, greater water content, and poor storage.
2, yellow onion: mostly precocious and medium-maturing varieties, including oblate species, pseudo-stem tight, resistant to storage, not easy to bud, round ball species, pseudo-stem large, storage is slightly poor.
Timely harvesting is very important for storage of onions, and should be stopped for 7-10 days before harvest, resulting in a dry environment that promotes accelerated ripening of onion bulbs and goes into hibernation. Early harvest, phosphorus stem has not yet grown, immature or not into dormant onion, the bulb nutrients available in the high content, easy to germinate and cause the disease to multiply, resulting in rot. The harvest is too late, it is easy to crack the ball, it is late to rain, it is not easy to dry, the bulb is difficult to dry, and it is easy to rot. The harvest should be done on sunny days, with roots uprooted. Drying in the field for 3-4 days, do not expose the sun, cover the onion with the leaves, only drying leaves do not sunburn, can promote the bulb after ripening, dry skin, in order to facilitate storage.
Second, affect the storage of environmental factors
1, the temperature of the onion is rich in sugar content, strong ability to resist low temperatures, freezing point is -1.59-1.8 °C, even if the light bulb appeared frozen, as long as the frozen solid, after a slow thawing, you can still restore the status quo; Onion storage suitable for low temperature drying environment, suitable storage temperature is 0-3 °C, but the temperature is lower than -3 °C onion will be frozen injury. The storage of onion heads must not be lower than 0°C. Frozen onion heads should not be used as seed, otherwise they will affect seed production due to bad convulsions.
2, the temperature of onions during storage is very sensitive to moisture, such as the humidity is too easy to germinate and grow fibrous roots (white whiskers), is conducive to the reproduction of mold, rot occurs, the general relative humidity of more than 80%, it is easy to bud, hairy root , resulting in rot loss. Relative humidity less than 70% (about 64%) is most suitable.
3, the gas composition of low oxygen and high carbon dioxide have a significant effect on inhibiting germination. Suitable gas components in the storage environment are 2% to 4% oxygen and 10% to 15% carbon dioxide.
Third, onion storage method
1. The onions sprayed before harvesting were stopped from watering 7-10 days before harvest. Before the harvest, 7-14 days before the harvest, spraying 0.25% aqueous solution of chlorotin (MH) in the field on a sunny day. 75 kg, 200 grams of detergent can be added to increase tackiness. The onion that is treated with Qingxin can be stored until the following year, May to May, but it still does not sprout. However, because the growing point is damaged, it cannot be used as a seed.
2. The cold storage cold storage is stored as a forced dormancy method. When the onion head germinates by hibernation, it enters a low-temperature environment and the onion continues to sleep to extend the storage period. The method is to store boxes (baskets) in the cold storage before the onion leaves the natural dormancy in late August. Before the storage, the selected onion shall be precooled and cooled. When the onion product temperature is close to the storage temperature, it will be stored in the cold storage. The warehouse temperature is controlled at 0-3°C, and the relative temperature is below 70% (about 64%). Temperature fluctuations should be as small as possible, and large fluctuations can easily cause physiological changes. Humidity is too low, high consumption of moisture, excessive humidity, mildew on the surface of onions and long-term white beard. Therefore, we must strictly control the temperature and humidity, while ensuring good ventilation in the warehouse.
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