Abstract
Vidalia onions ( Allium cepa ) are a branded product of southeastern Georgia marketed under a federal marketing order. They are short-day, yellow onions with a Granex shape that are susceptible to a number of diseases postharvest, limiting the amount of time they can be marketed. Postharvest treatments and storage methods can help extend their marketability. Thus, the objective of this study was to evaluate these postharvest treatments and storage conditions on quality of three Vidalia onion varieties: ‘WI-129’, ‘Sapelo Sweet’, and ‘Caramelo’. All varieties were undercut, then either harvested immediately (zero cure), field cured (2 days), or forced-air heat cured (3 days at ≈37 °C) when judged mature. ‘WI-129’, ‘Sapelo Sweet’, and ‘Caramelo’ represent early, midseason, and late varieties, respectively. Bulbs were then sorted and stored in refrigerated storage [0–1 °C, 70% relative humidity (RH)], sulfur dioxide (SO 2 ) (1000 mg·L −1 in 2010 and 5000 mg·L −1 in 2011, one time fumigation) followed by refrigeration, ozone (O 3 (0.1–10 mg·L −1 ; continuous exposure, 0–1 °C, 70% RH), or controlled-atmosphere storage [3% oxygen (O 2 ), 5% carbon dioxide (CO 2 ), 0–1 °C, 70% RH]. After 2 and 4 months, bulbs were removed from storage, and evaluated after 1 and 14 days for quality and incidence of disorders. ‘Caramelo’ had the lowest percent marketable onions after curing in 2010, while ‘WI-128’ had the lowest percent marketable onions in 2011. There was a rain event immediately before harvesting ‘Caramelo’ that may have contributed to low marketability in 2010. Heat curing improved marketability for ‘Sapelo Sweet’ and ‘WI-129’ in 2010 compared with no curing. In 2011, heat curing resulted in more marketable onions for ‘Sapelo Sweet’ compared with no curing. Curing had no effect on ‘Caramelo’ in 2011 and field curing had the greatest percent marketable onions for ‘WI-129’ in 2011. In 2010, controlled-atmosphere storage had more marketable onions compared with SO 2 for ‘Caramelo’ and was better than simple refrigeration or O 3 with ‘WI-129’. In 2011 refrigeration, controlled-atmosphere storage, and O 3 were all better than SO 2 with ‘Caramelo’. ‘Sapelo Sweet’ and ‘WI-129’, on the other hand in 2011, had better storage with SO 2 compared with other storage methods. Onions stored for 2 months had 32% and 17% more marketable onions after removal compared with 4 months of storage regardless of storage conditions for 2010 and 2011, respectively. Poststorage shelf life was reduced by about one-third, 14 days after removal from storage regardless of the storage conditions.
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Claims 17
Claim · model-written summary
Caramelo had the lowest marketable percentage after curing in 2010.
- Taxon
- Onions
Allium cepat0 - Material
- ‘Caramelo’e0
- Outcome
- percent marketable onionse0
- Direction
- loweste0
- Setting
- 2010e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“‘Caramelo’ had the lowest percent marketable onions after curing in 2010, while ‘WI-128’ had the lowest percent marketable onions in 2011.”
t0“Onions”
Claim · model-written summary
WI-128 had the lowest marketable percentage after curing in 2011.
- Taxon
- OnionsAllium cepat0
- Material
- ‘WI-128’e0
- Outcome
- percent marketable onionse0
- Direction
- loweste0
- Setting
- 2011e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“‘Caramelo’ had the lowest percent marketable onions after curing in 2010, while ‘WI-128’ had the lowest percent marketable onions in 2011.”
t0“Onions”
Claim · model-written summary
Heat curing improved Sapelo Sweet marketability versus no curing in 2010.
- Taxon
- OnionsAllium cepat0
- Material
- ‘Sapelo Sweet’e0
- Treatment
- Heat curinge0
- Outcome
- marketabilitye0
- Direction
- improvede0
- Comparator
- no curinge0
- Setting
- 2010e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Heat curing improved marketability for ‘Sapelo Sweet’ and ‘WI-129’ in 2010 compared with no curing.”
t0“Onions”
Claim · model-written summary
Heat curing improved WI-129 marketability versus no curing in 2010.
- Taxon
- OnionsAllium cepat0
- Material
- ‘WI-129’e0
- Treatment
- Heat curinge0
- Outcome
- marketabilitye0
- Direction
- improvede0
- Comparator
- no curinge0
- Setting
- 2010e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Heat curing improved marketability for ‘Sapelo Sweet’ and ‘WI-129’ in 2010 compared with no curing.”
t0“Onions”
Claim · model-written summary
Heat curing improved Sapelo Sweet marketability versus no curing in 2011.
- Taxon
- OnionsAllium cepat0
- Material
- ‘Sapelo Sweet’e0
- Treatment
- heat curinge0
- Outcome
- marketable onionse0
- Direction
- moree0
- Comparator
- no curinge0
- Setting
- 2011e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“In 2011, heat curing resulted in more marketable onions for ‘Sapelo Sweet’ compared with no curing.”
t0“Onions”
Claim · model-written summary
Curing had no effect on Caramelo in 2011.
- Taxon
- OnionsAllium cepat0
- Material
- ‘Caramelo’e0
- Treatment
- Curinge0
- Outcome
- effecte0
- Direction
- no effecte0
- Setting
- 2011e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Curing had no effect on ‘Caramelo’ in 2011 and field curing had the greatest percent marketable onions for ‘WI-129’ in 2011.”
t0“Onions”
Claim · model-written summary
Field curing gave WI-129 the greatest marketable percentage in 2011.
- Taxon
- OnionsAllium cepat0
- Material
- ‘WI-129’e0
- Treatment
- field curinge0
- Outcome
- percent marketable onionse0
- Direction
- greateste0
- Setting
- 2011e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Curing had no effect on ‘Caramelo’ in 2011 and field curing had the greatest percent marketable onions for ‘WI-129’ in 2011.”
t0“Onions”
Claim · model-written summary
Controlled atmosphere storage outperformed SO 2 for Caramelo in 2010.
- Taxon
- OnionsAllium cepat0
- Material
- ‘Caramelo’e0
- Treatment
- controlled-atmosphere storagee0
- Outcome
- marketable onionse0
- Direction
- moree0
- Comparator
- SO 2e0
- Setting
- 2010e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“In 2010, controlled-atmosphere storage had more marketable onions compared with SO 2 for ‘Caramelo’ and was better than simple refrigeration or O 3 with ‘WI-129’.”
t0“Onions”
Claim · model-written summary
Controlled atmosphere storage outperformed refrigeration and ozone for WI-129 in 2010.
- Taxon
- OnionsAllium cepat0
- Material
- ‘WI-129’e0
- Treatment
- controlled-atmosphere storagee0
- Outcome
- marketable onionse0
- Direction
- bettere0
- Comparator
- simple refrigeration or O 3e0
- Setting
- 2010e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“In 2010, controlled-atmosphere storage had more marketable onions compared with SO 2 for ‘Caramelo’ and was better than simple refrigeration or O 3 with ‘WI-129’.”
t0“Onions”
Claim · model-written summary
Refrigeration outperformed SO 2 for Caramelo in 2011.
- Taxon
- OnionsAllium cepat0
- Material
- ‘Caramelo’e0
- Treatment
- refrigeratione0
- Outcome
- storagee0
- Direction
- bettere0
- Comparator
- SO 2e0
- Setting
- 2011e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“In 2011 refrigeration, controlled-atmosphere storage, and O 3 were all better than SO 2 with ‘Caramelo’.”
t0“Onions”
Claim · model-written summary
Controlled atmosphere storage outperformed SO 2 for Caramelo in 2011.
- Taxon
- OnionsAllium cepat0
- Material
- ‘Caramelo’e0
- Treatment
- controlled-atmosphere storagee0
- Outcome
- storagee0
- Direction
- bettere0
- Comparator
- SO 2e0
- Setting
- 2011e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“In 2011 refrigeration, controlled-atmosphere storage, and O 3 were all better than SO 2 with ‘Caramelo’.”
t0“Onions”
Claim · model-written summary
Ozone storage outperformed SO 2 for Caramelo in 2011.
- Taxon
- OnionsAllium cepat0
- Material
- ‘Caramelo’e0
- Treatment
- O 3e0
- Outcome
- storagee0
- Direction
- bettere0
- Comparator
- SO 2e0
- Setting
- 2011e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“In 2011 refrigeration, controlled-atmosphere storage, and O 3 were all better than SO 2 with ‘Caramelo’.”
t0“Onions”
Claim · model-written summary
SO 2 storage was better than other methods for Sapelo Sweet in 2011.
- Taxon
- OnionsAllium cepat0
- Material
- ‘Sapelo Sweet’e0
- Treatment
- SO 2e0
- Outcome
- storagee0
- Direction
- bettere0
- Comparator
- other storage methodse0
- Setting
- 2011e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“‘Sapelo Sweet’ and ‘WI-129’, on the other hand in 2011, had better storage with SO 2 compared with other storage methods.”
t0“Onions”
Claim · model-written summary
SO 2 storage was better than other methods for WI-129 in 2011.
- Taxon
- OnionsAllium cepat0
- Material
- ‘WI-129’e0
- Treatment
- SO 2e0
- Outcome
- storagee0
- Direction
- bettere0
- Comparator
- other storage methodse0
- Setting
- 2011e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“‘Sapelo Sweet’ and ‘WI-129’, on the other hand in 2011, had better storage with SO 2 compared with other storage methods.”
t0“Onions”
Claim · model-written summary
Two months of storage gave 32% more marketable onions than four months in 2010.
- Taxon
- OnionsAllium cepae0
- Treatment
- 2 monthse0
- Outcome
- marketable onionse0
- Direction
- moree0
- Value
- 32%e0
- Comparator
- 4 months of storagee0
- Setting
- 2010e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Onions stored for 2 months had 32% and 17% more marketable onions after removal compared with 4 months of storage regardless of storage conditions for 2010 and 2011, respectively.”
Claim · model-written summary
Two months of storage gave 17% more marketable onions than four months in 2011.
- Taxon
- OnionsAllium cepae0
- Treatment
- 2 monthse0
- Outcome
- marketable onionse0
- Direction
- moree0
- Value
- 17%e0
- Comparator
- 4 months of storagee0
- Setting
- 2011e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Onions stored for 2 months had 32% and 17% more marketable onions after removal compared with 4 months of storage regardless of storage conditions for 2010 and 2011, respectively.”
Claim · model-written summary
Poststorage shelf life fell by about one-third after 14 days.
- Taxon
- OnionsAllium cepat0
- Outcome
- Poststorage shelf lifee0
- Direction
- reducede0
- Value
- about one-thirde0
- Qualifier
- 14 days after removal from storagee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Poststorage shelf life was reduced by about one-third, 14 days after removal from storage regardless of the storage conditions.”
t0“Onions”
The same questions in other papers
heat · quality: postharvest · Allium cepa (onion)Positive and negative results
4 papers in the same direction as this paper · 4 in the opposite direction
- no effect
- no effect
- no effect
5 papers more in this group
See all 9 papers →storage · quality: postharvest · Allium cepa (onion)Positive and negative results
17 papers in the same direction as this paper · 9 in the opposite direction · 1 reporting no difference from an alternative
- negative
- no effect
- negative
24 papers more in this group
See all 28 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.