Storage life Talaja Red onion can be increased in forced ventilated storage to catch higher prices. The storage disease in natural ventilation was higher due to sorption and desorption of moisture. The weight loss can be reduced from 23.74 in natural ventilated storage to 10.24 per cent in forced ventilated storage. Pungency and dry matter content are the important quality attributes in onions for processing which was higher in forced ventilated storage. The total sugar content was higher and the reducing sugar content was less in forced ventilated storage than natural.
Mukesh Dabhi STUDIES ON FORCED AIR VENTILATED STORAGE OF ONION: Comparative study of traditional and forced air ventilated onion Storage free
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