ONION STORAGE ENGINEERING AND TECHNOLOGY

ONION STORAGE TECHNOLOGY

1. ONION ( Allium cepa L- Alliaceae ) HARVESTING AND STORAGE TECHNOLOGY Dr Jai Singh (ARS) M. Tech Ph D Former Director ICAR – CIPHET E – Mail: [email protected]

2. ONION USES VEGETABLES VARIOUS FORMS, SALAD. CURRIES – FRIED, BOILED OR BAKED. PROCESSED FORM – FLAKES, POWDER, PASTE, CRUSH, PICKLES. THERAPEUTIC VALUE – STIMULANTS, MILD COUNTER IRRITANT. HERBAL REMEDY – COLD, COUGH, BRONCHITIS, CARDIO VASCULAR DISEASES, DIABETES, RESPIRATORY TRACTS, CANCER , ETC.

3. PRODUCTION STATUS IN INDIA (MIN OF AG, COOPERATION AND FARMER WELFARE (2015 - 16) 2 ND LARGEST PRODUCER = 202.14 LAKH TONNES CROP GROWN AREA = 11.67 LAKH Ha MONTHLY CONSUMPTION IN COUNTRY = 12 – 15 LAKH TONNES STORAGE OF ONION IN INDIA = 45 – 46 LAKH TONNES MAJOR STORING STATES – MAHARASHTRA, GUJRAT, RAJASTHAN, MADHYA PRADESH & BIHAR

4. GROWING SEASONS IN INDIA AND PRODUCTION (SD H& AG 2016 – 17) RABI : ( 60 % PRODUCE) – APRIL TO MAY ( 136 LAKH TONNES ) KHARIF : ( 20 % PRODUCE ) – OCTOBER TO DECEMBER (31 LAKH TONNES) LATE KHARIF : ( 20 % PRODUCE ) – JANUARY TO FEBRUARY ( 42 LAKH TONNES )

5. STATE STORAGE LAKH TONNES MAHARASHTRA 18.00 MADHYA PRADESH 13.50 GUJRAT 1.25 BIHAR 3.75 UP 3.50 RAJASTHAN 1.00 KARNATAKA 0.40 HARYANA 1.75 PUNJAB 1.25 TAMILNADU 0.18 ODISA 0.35 WEST BENGAL 0.75 TOTAL 48.73 ONION STORAGE IN MAJOR GROWING STATES

6. MONTH FIVE YR AVERAGE (000 TONNES) JAN - FEB 2064 MARCH - APRIL 1809 MAY - JUNE 2053 JULY - AUGUST 1311 SEPT - OCTOBER 1341 NOV - DECEMBER 1739 ALL INDIA MONTHLY ARRIVALS IN MARKET (AGMARKNET 2011 – 2015 )

7. M0NTH LAKH TONNES APRIL - MAY 3.1 JUNE - JULY 2.41 AUG - SEPT 3.96 OCT - NOV 5.17 DEC - JAN 4.99 FEB - MARCH 4.53 TOTAL 24.16 EXPORT OF FRESH ONION (APEDA – 2016)

8. ONION AVAILABILITY IN DOMESTIC MARKET KHARIF / LATE KHARIF – MID OCT0BER TO MID MARCH RABI - JUNE TO OCTOBER

9. ONION RECOMMENDED PLANTING METHOD (ICAR - NRC ONION AND GARLIC ) BROAD BASED FURROWS – HIGHER YIELD, BIGGER BULB IRRIGATION – DRIP OR SPRINKLER

10. BROAD BED ONION PLANTING ( ICAR – DOGR)

11. IMPROVED ONION VARIETIES INDIA – ICAR - DOGR – FROM LEFT TO RIGHT- Bhima Super, Bhima Dark Red, Bhima Red, Bhima Shweta , Bhima Shubhra

12. SN PROPERTY EFFECT 1 PHYSICAL:- MASS, VOLUME, BULK DENSITY, POROSITY DECREASE – MASS 24 %, VOLUME 17 %, BULK DENSITY 25 % AFTER 90 DAYS STORAGE. 2 GEOMETRICAL :- SIZE, SHAPE, SURFACE AREA 19 – 20 % REDUCTION AFTER 90 DAYS STORAGE 3 POROCITY:- 75% INCREASE AFTER 90 DAYS STORAGE 4 FILLING ANGLE OF REPOSE;- REDUCTION 39 % ENGINEERING PROPERTIES OF ONION (THE DATA INDICATED ARE AVERAGE IRRESPECTIVE OF CULTIVAR AND AREA)

13. THERMAL:- SPECIFIC HEAT, THERMAL CONDUCTIVITY, DIFFUSIVITY:- SPECIFIC HEAT, THERMAL CONDUCTIVITY DECREAS REDUCTION IN MOISTURE CONTENTWITH STORAGE TIME. THERMAL DIFFUSIVITY AND VOLUMETRIC HEAT CAPACITY INCREASES WITH REDUCTION IN MOISTURE CONTENTWITH STORAGE TIME ENGINEERING PROPERTIES OF ONION

14. TEXTURAL PROPERTIES:- PENETRATION / CRUSHING LOAD CRUSHING STRENGTH REDUCES AROUND 52 % / IN FRESH IT IS TWICE THAN 90 DAYS OLD, PUNCTURE / PENETRATION STRENGTH REDUCES AROUND 13 %. AFTER 90 DAYS COLOUR :- DECREASES AROUND 4 % WITH STORAGE PERIOD. TSS:- INCREASES 10 – 14 % WITH STORAGE PERIOD ENGINEERING PROPERTIES OF ONION

15. OBJECTIVE OF STORAGE TECHNOLOGY TO MAINTAIN BULB IN UNCHANGED SOUND CONDITION. TO MAINTAIN LONGER SELF LIFE. TO TRANSPORT WITH MINIMUM LOSSES. MARKETING & HANDLING WITH MINIMUM LOSSES. TO REMOVE HEAT AND WATER VAPO UR. TO CHECK MARKET GLUT. OFF – SEASON AVAILABILITY. ENTREPRENEURSHIP DEVELOPMENT EXPORT

16. LOSSES IN ONION Rs1336 CRORES 2016 - 17 LOSSES = 25 – 30 % MOISTURE LOSS AND SHRINKAGE = 30-- 40 % ROTTING = 20 – 30 % SPROUTING LOSS = 20 – 40 % WASTAGE IN COLD STORAGE = 3 – 4 %

17. ONION STORAGE PARAMETERS (For Effective Long Storage) Bulb size , Choice of Cultivars , Cultivation Practices , Time of Harvest , Field Curing, Removal of Tops, D rying, Grading , Packing,  Storage Conditions (optimum storage range of R H 65% to 70% , temperature ranging 27 TO 35 DEG C)

18. Contd -- Storage Parameters Pre and P ost Harvest F actors / C onditions C uring Techniques followed S torage Techniques (temperature, relative humidity, controlled atmospheres) Handling and Local Transport Major Quality Features Utilization Processes and Methods

19. Contd ----STORAGE PARAMETERS VENTILATION LIFE LINE TO ONION CURING COOLING TEMP HOLDING DEHUMIDIFICATION

20. SEALING THE BULB OUTER LAYER AND NECK DRY THE BULB AND LEAVES BY CURING. FIRST THREE GRY LAYERS SEAL THE BULB FROM OUTER ENVIRONMENT. WEIGHT LOSS STOPS / MINIMISES SEALED LAYER PROTECTS AGAINST ROT AND FUNGI MININISE TEMP FLUCTUATION TO PREVENT SPROUTING STORE IN DARK LIGHT PROMOTES SPROUTING SLOW VENTILATION IMPROVES QUALITY

21. Pre-harvest treatment 0.4 ppm Mepiquat chloride plus 1000 ppm Carbandazim spray on onion foliage two weeks prior to harvest recommended

22. PRE- HARVEST ROLLING KHARIF CROP for SELF LIFE KHARIF CROP MATURES IN 90 – 105 DAYS NECK FALL DO NOT OCCUR ROLL CROP BY EMPTY BARREL 2 – 3 DAYS BEFORE HARVEST FOR NECK FALL BETTER TREATMENT FOR SELF LIFE

23. HARVESTING OPERATION PREPARATION DECIDE PURPOSE GREEN ONION FOR VEGETABLE – 90 DAYS STORAGE AND LATER MARKETING - 115 DAYS READY TO HARVEST KHARIF CROP – LEAVES COLOUR SLIGHT YELLOW AND RED PIGMENTATION ON BULB. RABI CROP – 50 % TOPS FALLEN DRIED BULB FOR STORAGE – TOPS START FALLING i . e. GOING DOWN

24. ONION HARVESTING METHODS HAND PULLING UPROOTING BY KHURPI POTATO DIGGER UNDER CUTTER ONION DIGGER

25. HARVESTING METHODS HAND PULLING UPROOTING BY KHURPI / SPADE POTATO DIGGER UNDER CUTTER ONION DIGGER

26. MECHANICAL ONION HARVESTER

27. ONION CURING Improves colour , storability / keeping quality of onion bulbs and reduces the chance of infection by disease-causing organisms in storage.

28. ONION CURING - OBJECTIVE SURFACE DRYING - EXCESS MOISTURE REMOVAL FROM OUTER SKIN, NECK, ROOTS. TO WITHER THE BULB NECK AND TIGHTENING PAPERY SKIN TO SEAL OUT MOISTURE TO DEVELOP GOOD SCALE COLOUR CURE FOR 2 – 3 WEEKS UNTIL TOP NECK GETS COMPLETELY DRIED

29. Onion Curing Mechanics Fresh onion bulbs contains sugary juices and wear light skin cover. Dry skin works as papery wrappers. Pungent compound replace sugars. Bulb neck gets tightened. Seals out moisture and microorganisms . DR JAI SINGH

30. CURING 1 CURING RATE GRADUAL REDUCTION WITH STORAGE PERIOD 2 MATURTY STAGE EFFECT ON CURING FULLY MATURE TAKES LESS TIME, IMMATURE TAKES LONGER TIME 3 EFFECT OF DEPTH OF ONION STACK ON MOISTURE LOSS PHYSIOLOGICAL WEIGHT LOSS INCREASES WITH DEPTH 10 CM TO 30 CM 4 MINIMUM FIELD CURING PERIOD 7 DAYS

31. CURING METHODS FIELD CURING 7- 12 DAYS. WITHOUT CURING WEIGHT LOSS INCRESES ( 12 % - 16 %) WINDROW CURING BEST METHOD FOR 10 – 12 DAYS, REGULAR TURNING REQUIRED, BULBS SHOULD NOT TOUCH WET GROUND ARTIFICIAL / MECHANICAL:- STACK HEIGHT 1.2 M, CURING TEMP 27 – 45 DEC C, AIR FLOW 222 CUM / MIN, RH 20 – 30 % TAKES 14 – 24 HRS. RESULTS IN MINIMUM WEIGHT LOSS, MAXIMUM COLOUR, MORE FIRMNESS COMPARED TO FIELD CURING. BULK CURING :- 35 to 45°C TEMP, RH 60 - 75 % SLATTED FLOOR DRIER

32. ONION CURING METHODS FIELD CURING: WINDROW CURING: SHADE / NATURAL CURING: SHADE / GREEN HOUSE, HOOP HOUSE CURING: BULK CURING EMERGENCY CURING MECHANICAL / ARTIFICIAL / HOT AIR

33. FIELD CURING IN DRY SEASON PULLING / LIFTING / DIGGING BULBS. BUNDELING / SMALL HEAPING / SWATHING. LEAVING IN FIELD FOR 10 – 15 days to remove excess moisture from outer skin and neck of bulbs.

34. WINDROW CURING PLACING DUG OUT BULBS IN WINDROWS WITH LEAVES OF ONE ROW COVERING THE BULBS OF NEXT ROW PROTECTING BULBS FROM SUN BURN TURN WINDROWS REGULARLY FOR EVEN CURING.

35. NATURAL CURING KEEP THE HARVESTED ONION IN WARM DRY PLACE FOR A MONTH OR SO

36. SHADE / GREEN HOUSE, HOOP HOUSE CURING: After field curing the bulb tops are cut leaving 2 cm neck on the bulbs and dried in shade for 15 days.

37. DEHYDRATION PROCESS CURING The perfect Dehydration Process makes the Onion free from Moisture and it gives a long shelf life without losing the Aroma, Taste, Flavour and Pungancy .

38. MECHANICAL / ARTIFICIAL / HOT AIR MECHANICAL :BLOWING HOT AIR (22 – 28 DEG CELCIUS) FOR SIX WEEKS . NECKS WILL GRADUALLY WITHER AND PAPERRY SKIN WILL TIGHTEN

39. BULK CURING OF ONION Onions in bulk are kept in well ventilated stores and dried with artificial heat blown through the bulk at a duct temperature of 30 degrees Celsius, AIR FLOW 1000 – 1200 CUM / HR .

40. Emergency curing of onions USED WHEN SUDDEN RAINS FLOOD / WET THE HARVST PRODUCE. LOAD THE PRODUCE ON SLATTED RACKS AND BLOW NATURAL HOT AIR OR HEATED AIR 75 TO 80 DEG C FOR 3 WEEKS.

41. STORAGE TECHNOLOGY CONVENTIONAL IMPROVED well ventilated place STACKS LOOSE OR PERFORATED BAGS STACK HEIGHT 1.5 M AREATION SPACE ALL AROUND SUITABLE CULTIVER – DM, PUNGENCY, SKIN COLOR, SKIN NUMBER, NATURAL DORMENCY. USE OF HYDRAZIDE AS SPROUT SUPRESSURE. WEIGHT LOSS AROUND 35 % ON 90 DAYS STORAGE ROTTING INCREASES WITH HUMIDITY SPROTING INCREASES WITH TEMPERATURE STORAGE AT 0 DEG C CAN GO FOR 150 DAYS WITH AROUND 14 % WEIGHT LOSS CAN BE STORED AT 30 TO 35 DEG C

42. CONTD …….STORAGE TECHNOLOGY CONTROLLED ATMOSPHERE (CA) 3-5 % O2 + 10 % CO2, TEMP 4.4 DEG C O2 1 % + NIL CO2 AT ROOM TEMP ALSO SUITABLE TRADITIONAL STRUCTURES INDIAN TEMP: 25 – 30 DEG C, RH : 65 – 75 % DIRECTION : NORTH – WEST LENGTH FACING : EAST – WEST GROUND CLEARANCE : 60 CM STRUCTURE HEIGHT : 90 – 150 CM FLOOR AREA FOR 25 TONNES : 4.5 X 6.0 SQ M STR. WIDTH : 1- 1.5 M SHADE OVER HUNG : 1.5 M

43. TYPES OF STORAGE TECHNOLOGY IN INDIA

44. ON STRING : Strings are tied on bulbs neck and arranged spirally on the rope. The ropes are hung on poles arranged horizontally or vertically in the shed.

45. SINGLE POLE STORAGE METHOS WOODEN POLES 100 – 150 MM DIA 3 – 4 M LONG ARE ERECTED IN SHADE IN SQUARE CINFIGURATION OF 60 – 75 CM. FULLY CURED ONIONS ARE BUNCHED WITH LEAVES. THESE BUNCHES ARE TIED ON POLES SPIRALLY. ONIONS REMAIN HUNG ON POLES WITH EACH BULB EXPOSED TO OUTER AIR.

46. HANGING METHOD : Fully cured de - topped onions , packed in woven bags hung on wooden poles with strings PATTARAI CONTD …… ONION STORAGE

47. SIKA DETOPPED ONION BUNCHED IN WOVEN NET AND HUNG ON THE WOODEN POLES IN SHADE CONCENTRIC RING SPLIT BAMBOO 100 TO 800 KG CAPACITY. ONIONS ARE FILLED IN BETWEEN THE RINGS. AERATION FROM BOTTOM AND SIDES. PLW IS MINIMUM.

48. TRADITIONAL SINGLE TIER BRICK PILLERS COVERED WITH ACC ROOF. SIDES ARE MADE OF SPLIT BAMBOO. ONIONS STORED IN SINGLE TIER . STACK HEIGHT 1.5 M TO 2 M. VENTILATION THROUGH WINDOW WALLS. PLW AROUND 30 – 50 %. TRADITIONAL TWO TIER BRICK PILLERS COVERED WITH ACC ROOF. SIDES ARE MADE OF SPLIT BAMBOO. ONIONS STORED IN TWO TIERS.STACK HEIGHT 1.5 M AT GROUND AND 2 M AT FIRST FLOOR.

49. WIND TURBINE AIR VENTILATED ENERGY LESS NATURAL WIND POWERED TURBINES INSTALLED AT THE TOP SUCKS WARM AIR FROM THE STORE. AIR VENTS ARE KEPT AT FLOOR. FORCED AIR VENTILATED PLW 5 – 10 %

50. NASIK TYPE WOODEN OR IRON FRAME,, WALLS AND PARTITIONS MADE OF BAMBOO . TOTAL LOSS AROUND 21 %. PANI PAT TYPE 4 TONNES CAPACITY , LENGTH - 6.5 M, WIDTH – 1.5 M, SIDE HEIGHT 1.5 M AND CENTRE HEIGHT – 2M .LOSSES WERE AROUND 15 %.

51. PERFORATED CONCENTRIC LOSSES 8 – 10 % LOW COST- 3 TONNES MADE OF WOODEN POLES AND SPLIT BAMBOO 45 CM ABOVE G.L. 3.6 x 1.5 x 1.5 x 2.1 M LENGTH, WIDTH, SIDE HEIGHT, CENTRE HEIGHT. PLW – 13 %, ROTTING- 14 % , SPROUTING – 3 %.

52. RAISED BED IMPROVED- 3 TONNES CAPACITY MADE OF WOODEN POLES AND SPLIT BAMBOO 3.6 x 1.5 x 1.5 x 2.1 M LENGTH, WIDTH, SIDE HEIGHT, CENTRE HEIGHT. PLW – 13 %, ROTTING- 8 % , SPROUTING – 3 %. WIRE MESH TOTAL LOSS 35 %

53. THATCH ROOF STORAGE 3 TONNE CAPACITY FRAME OF WOODEN POLES, WALLS AND FLOOR BY SPLIT BAMBOO, 3.6 M LENGTH, 1.5 M WIDTH, 1.5 M SIDE HEIGHT, 2.1 M CENTRE HEIGHT, NO VENTILATION. PLW – 15.54 %, ROTTING LOSS – 10.22 % AND SPROUTING LOSS 7.3 %. DE TOPPED ONIONS ARE STACKED ON SLATTED FLOOR. EXHAUST FANS ARE INSTALLED FOR AREATION

54. DE TOPPED ONIONS PACKED IN PERFORATED BAGS ARE KEPT ON SLATTED FLOOR WHERE AIR IS FORCED TO FLOW THROUGH THE STACKES

55. TRADITIONAL ONION STORAGE STRUCTURES WITH SINGLE DEPTH STACK , 20 CM STACK AERATION AND 40 CM STACK AERATION

56. GRADING / SORTING : After curing and before storage / marketing onions are graded as less than 35 mm, 35 – 50 mm, 50 – 60 mm, 60 – 80 mm and above 80 mm bulb diameter and sorted to fetch better price.

57. FORCED AIR ONION STORAGE

58. CONTROLLED TEMPERATURE STORAGE STRUCTURES

59. SPREAD ON FLOOR: Bulbs are spread on floor in 10 – 15 cm deep layer and turned from time to time. The rotten / damaged and sprouted bulbs are removed.

60. LET ONION REACH TO ALL