Export Of White Onions
This project was undertaken to develop the “best practice” handling procedure for white onions for export. It assessed onion temperature in the field at or near the time of harvest and developed a laboratory test procedure to test onions for their sensitivity to bruising. The relationship between onion core temperature and the sensitivity to bruising was also assessed. A post-packing storage chamber where the temperature and humidity were controlled was also constructed for the storage of onions after packing.