Different methods for curing of bulb crops: Principle, mechanism and effects on crop quality and its storage

Abstract

Onion (Allium.cepa L.) and garlic (Allium.sativum) are highly valued vegetable crops for their use in culinary purposes as well as traditional and modern medicine. Both of these crops are grown abundantly across the latitudes and longitudes of the world leading to a surplus produce, however, because of unruly post-harvest practices, there is an equally abundant loss of the produce, therefore, it is imperative to define the methods that can help in reducing the losses. Curing is one the most important and unavoidable post-harvest practice that tends to be a deciding factor for a safe longevity of the produce by removing excess moisture resulting in dried neck and appealing tunic color of bulb crops. Reportedly, if bulb crops are cured for 10 days at temperatures above 35 ⁰C, there is a significant increase up to 65% in marketable crops, while there is a reduction in moisture and number of sprouted bulbs by 35% and 24%, respectively and considerable decrease in overall loss. Traditionally, curing is practiced in fields by employing economically effective method of windrow system however, due to erratic climatic conditions, improper curing leads to decline in the storage life of the crops. So, In order to have a proper and complete curing, various artificial methods have been developed, that are safe, quick and accurate. This review focuses mainly on the traditional as well as the modern practices of curing and its effects on physical, chemical, and biochemical quality of the produce.