Click on “Download PDF” for the PDF version or on the title for the HTML version.
If you are not an ASABE member or if your employer has not arranged for access to the full-text, Click here for options.
ARTIFICIALLY CURING SWEET ONIONS
Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.orgCitation: Applied Engineering in Agriculture. VOL. 13(4):517-520. (doi: 10.13031/2013.21621) @1997
Authors: B. W. Maw, D. A. Smittle, B. G. Mullinix
Keywords: Sweet onions, Allium cepa L., Curing, Harvest maturity
An index of cure was developed and used to evaluate the extent of curing of sweet onions as influenced by different treatment effects of the maturity of onions at harvest, the duration of cure and the depth of onions in the stack during curing. In order to obtain a complete cure, the required duration of cure varied most of all with harvest maturity. For onions harvested at an optimal maturity, 48 h was necessary to obtain a good level of curing. A small benefit was observed when curing was extended to 72 h. For onions harvested after the optimal maturity, 24 h was sufficient. However, onions harvested before the optimal maturity were not fully cured after 72 h. Depth of onions influenced curing because the drying front moved through the stack in the direction of the airflow and curing was not complete for the whole stack of onions until the drying front had completely moved through the onions. A similar value of curing index may be procured from different combinations of harvest maturity, depth of cure and period of cure.(Download PDF) (Export to EndNotes)