Onions are one of the most popular vegetables that are widely used in cooking. To enjoy its taste throughout the winter, it is important to properly harvest and preserve the crop
Causes of onion rot
Onions can start to spoil due to various factors, ranging from improper care to adverse weather conditions. The main reason is the infection of the bulbs with various fungi and bacteria. They enter the onion through damage during harvesting or through natural openings. High humidity and elevated temperature contribute to their development.
Main diseases of onions during storage
Bacterial rots – characterized by an unpleasant odor, watery tissues and rapid softening.
Black mold – appears as a sooty-black coating under the scales.
Blue-green mold – forms a greenish coating on the surface of the bulb.
Fusarium rot – manifests itself as a white fluffy coating and soft rot at the base.
Gray neck rot – gray mold and rot appear in the neck of the bulb.
How to protect onions from diseases
To preserve the harvest, follow a few simple recommendations:
Crop rotation – do not plant onions in the same place for several years in a row.
Careful harvesting – avoid damaging the bulbs during harvesting and sorting.
Thorough drying – after harvesting, dry the onions in a dry and well-ventilated place.
Sorting – reject damaged and diseased bulbs before storing.
Optimal storage conditions – maintain a temperature of 0-4°C and a humidity of 60-70%.
Regular inspection – periodically check the condition of the onions, removing affected specimens.
For onion storage, it is important to observe the correct conditions and carefully care for the crop. By following these recommendations, you can keep your onions fresh all winter.
