Abstract
A field experiment was conducted to investigate the influence of intra-row spacing and, variety on yield and shelf life of onion. The study was conducted between August 2010 and April 2011 at Aksum area (Laelay Maichew District). Three different intra-row spacings (5, 7.5 and 10 cm) were evaluated using 4 varieties of onion (‘Adama’ Red, ‘Bombay’ Red, ‘Melkam’ and ‘Nasik’ Red) using randomized complete block design replicated 4 times. Data on yield and shelf life parameters were recorded and subjected to analysis of variance using SAS 9.2 software. The result showed the post harvest deterioration as measured by percentage of marketable loss, total soluble sugars inoBrix and dry matter content (DMC) was less on ‘Nasik’ Red variety. The largest bulb size, produced by the larger intra-row spacing, showed highest rotting percentage compared to the smaller ones. Average bulb weight loss during storage also was higher at the intra-row spacing of 5 cm than 7.5 cm. Moreover, the result revealed that‘Melkam’ and ‘Bombay’ Red varieties were superior in yield and an intra-row spacing of 7.5 cm can gave good yield bulbs while ‘Nasik’ Red had best storage quality and‘Melkam’ and ‘Adama’ Red are moderate. Key words: Quality, yield, storage, onions, dry matter content.  
Highlights
IntroductionOnion is by far the most important of the bulb crops cultivated commercially in nearly most parts of the world
Onion (Allium cepa L.) belongs to the genus Allium of the family Alliaceae
A highly significant (p < 0.001) differences were observed among the levels of intra-row spacing and onion varieties on the marketable bulb yield (t/ha)
Summary
Onion is by far the most important of the bulb crops cultivated commercially in nearly most parts of the world. The crop is grown for consumption both in the green state as well as in mature bulbs. Onion is considerably important in the daily Ethiopian diet. All the plant parts are edible, but the bulbs and the lower stem sections are the most popular as seasonings or as vegetables in stews (MoARD, 2009). It is one of the richest sources of flavonoids in the human diet and flavonoid consumption has been associated with a reduced risk of cancer, heart disease and diabetes, anti bacterial, antiviral, anti-allergenic and anti-inflammatory
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
