Surface drying can extend up to 3 days when the humidity content of the ventilating air is low. Back to Top of Page Cooling After drying and curing, the temperature of the stored onions is slowly lowered following the normal seasonal temperature monthly drop for the geographic area. It is important that condensation does not occur as it encourages rot. Too rapid cooling will cause stress and damage. Good ventilation and circulation is important.
Higher humidity promotes root growth and bulb decay.
If onions are to be stored outside for a brief time prior to shipping, they must be in a shaded area. Direct sunlight can warm the onions too much and result in translucent scales. Translucent scales can cause serious losses, especially if shipment is delayed and the onions sit in storage. This chemical will prevent sprouting. The onion's temperature must be brought up to the packing room temperature very slowly over a two to three day period.