Onions, Green Bunching Produce Facts Onion Green Bunching Recommendations for Maintaining Postharvest Quality Trevor V. Suslow and Marita Cantwell Department of Pomology, University of California, Davis, CA 95616 Maturity Indices Maturity of green onions is determined primarily by size which is largely determined by seeding density. Green onions are highly perishable and normally marketed over a short period. Lowering and removing the heat of respiration as well as preventing water loss is critical. Package-icing and perforated polyethylene film liners are used to maintain quality. Higher temperatures greatly accelerate yellowing and decay of the leaves.
Green onions benefit from light misting.
Responses to Ethylene Green onions are not sensitive to external ethylene. Physiological Disorders Freezing Injury. Symptoms of freezing injury include a water-soaked appearance of bulb or leaves and wilted or gelatinous leaves, after thawing. The bulb will become soft or gelatinous in texture in outer tissue. Upward bending of young, elongating shoots will occur in horizontally packed green onions.