Effect of curing and topping on quality and shelf life of kharif onion in low hill sub-Himalayan conditions

Abstract

This study examines the effect of curing duration and presence/absence of leaves on the post-harvest quality and shelf life of Agrifound Dark Red variety of Kharif onion, under sub-tropical conditions at College of Horticulture and Forestry, Neri, Hamirpur, Himachal Pradesh, during the 2021-2022 kharif season. The experiment was laid out as a RCBD factorial with three replications, involved in the storage of bulbs with and without tops, subjected to curing periods of 0, 5, 10, and 15 days. Data on fresh bulb weight loss, rotted bulbs, sprouted bulbs, total soluble solids (TSS) and pyruvic acid were systematically recorded at 0, 30, 60 and 90 days of storage. Bulbs stored without leaves exhibited greater weight loss over time and were more prone to rotting and sprouting as compared to those with leaves. 15 days curing of bulbs with leaves showed maximum TSS, but had minimum pyruvic acid content. Bulbs cured for 15 days and with leaves until 90 days storage period would be recommended as a good practice to maintain quality, solve the shelf life problem and encourage kharif onion cultivation.