Abstract
The effect of fully ventilated storage structure, netted bags, mud-coated structure (local practice in the region), and heap storage on quality and shelf-life of onion cv. Bombay red was studied at Bahir Dar Institute of Technology in Ethiopia. The experiment was conducted in a single factor with four levels (four storage structures) with three replications. Manually harvested and cured onions were stored in different storage structures and different quality and shelf-life properties were studied for 90 d. Analysis of variance (ANOVA) and correlation was conducted by SAS 9.2 version. The lowest sprouting % (1.03), rotting % (1.81), and mold incidence % (2.73) of the onions were recorded in the onions stored in fully ventilated storage structures for 90 d. The highest marketable bulb % was observed in the fully ventilated storage structure by the 90th day of storage. On the basis of this study, the fully ventilated structure was recommended to store the onions in the studied location.
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