The quality and safety of any fresh produce item depends on proper handling and storage. Always follow proper handling procedures and safe handling guidelines as outlined by the Food and Drug Administration Food Code. Read and follow handling instructions on all processed products according to the manufacturer’s label.
Proper Receiving Tips
- Make sure the number of bags or cartons delivered match the delivery invoice and the onions are the correct color and size ordered.
- Always handle onions with care. Do not drop onions as this often causes bruising and decay.
- Onions should feel firm and dry, be free of gray or black mold and should not have any visible sprouting.
- Some loose outer skins are normal.
- Store onions in a cool, dry, well-ventilated area.
- Maintain storage temperature of 45-55°F.
- Bagged or boxed onions should be stored at least one foot away from walls and other pallets to allow proper air movement.
- Do not store onions with potatoes or other produce items that release moisture.
- Keep onions out of direct sunlight.
- Do not wrap onions in plastic or store in plastic bags. A lack of circulation will reduce shelf life.
- Cut onions will keep for several days if sealed in plastic bags or containers and refrigerated.
Food Safety
In 2010, the U.S. onion industry proactively developed voluntary commodity specific food safety guidelines for the dry bulb onion supply chain. This document serves as guidance for growers and shippers to adhere to best practices and regulations [i.e. Good Agricultural Practices (GAPs) and Good Manufacturing Practices (GMPs)] governing safe vegetable production. Many suppliers regularly test and monitor the aspects of their growing and distribution cycles, and maintain records of those results for filing with the appropriate auditing agencies. This ensures that onions sent fresh for market retail processing are of the highest quality.
The industry supports government efforts to provide a strong food safety regulatory framework. This assures the public appropriate standards are in place and being met by the dry bulb onion supply chain.
Storage Attributes
|
Attributes |
Spring/Summer |
Fall/Winter |
|
Storage Shelf-life |
30 to 60 days |
30 to 180 days |
|
Storing Ability |
Typically not stored, unless |
Designed specifically to withstand long periods of storage |
|
Retail Shelf-life |
30 days or less |
|
|
Temperature |
Room temperature – Dry storage |
|
|
Humidity |
Keep in a dry, well ventilated place |
|
|
Freezing Injury |
Moderately sensitive. |
Hardier than other varieties. |
|
Odor Sensitivity |
Odors will be absorbed by apples, celery and pears. |
|
|
Sweetness |
Sweet/mild to slightly pungent |
Varies from mild to very pungent |
|
Aroma |
Mild to slightly pungent |
Mildly pungent to strong |
|
Colors |
Yellow, red, and white |
|
|
Exterior Shell |
Thin, light colored skin |
Multiple layers of thick, dark skin |
|
Interior Onion Texture |
Soft to medium |
Medium to firm |
