Onions Fresh Market Retail Processing

Basic Storage & Handling Tips for Dry Bulb Onions:

Always handle onions with care. Do not drop onions as this often causes bruising and internal decay.
Bagged or boxed onions should be stored at least one foot away from walls and other pallets to allow proper air movement.
Keep stacks of bags or boxes at five feet or less.
Store onions in a cool, dry, well-ventilated area.
Maintain storage temperature of 45-55°F.
Do not wrap onions in plastic or store in plastic bags. A lack of air circulation will reduce shelf life.
Onions should feel firm and dry, be free of gray or black mold, and should not have any visible sprouting. Some loose skins are normal.
Do not store onions with potatoes or other produce items that release moisture.
Keep onions out of direct sunlight and other heat sources.
Cut onions will keep for several days if sealed in plastic bags or containers and refrigerated.

Attributes	Spring/Summer	Fall/Winter
Storage Shelf-life	30 to 60 days	30 to 180 days
Storing Ability	Typically not stored, unless under controlled atmosphere or refrigeration	Designed specifically to withstand long periods of storage
Retail Shelf-life	30 days or less
Temperature	Room temperature - Dry storage
Humidity	Keep in a dry, well ventilated place
Freezing Injury	Moderately sensitive. Highest freezing point = 30.6° F or 0.8°C	Hardier than other varieties. Highest freezing point = 30.6° F or 0.8°C
Odor Sensitivity	Odors will be absorbed by apples, celery and pears. Will absorb odors produced by apples and pears.
Sweetness	Sweet/mild to slightly pungent	Varies from mild to very pungent
Aroma	Mild to slightly pungent	Mildly pungent to strong
Colors	Yellow, red, and white
Exterior Shell	Thin, light colored skin	Multiple layers of thick, dark skin
Interior Onion Texture	Soft to medium	Medium to firm

Food Safety

In 2010, the U.S. onion industry proactively developed voluntary commodity specific food safety guidelines for the dry bulb onion supply chain. This document serves as guidance for growers and shippers to adhere to best practices and regulations [i.e. Good Agricultural Practices (GAPs) and Good Manufacturing Practices (GMPs)] governing safe vegetable production. Many suppliers regularly test and monitor the aspects of their growing and distribution cycles, and maintain records of those results for filing with the appropriate auditing agencies. This ensures that onions sent fresh for market retail processing are of the highest quality.

The industry supports government efforts to provide a strong food safety regulatory framework. This assures the public appropriate standards are in place and being met by the dry bulb onion supply chain.

Seeded Onion Biscuits

Bake up some love with these biscuits from scratch. You won't believe how easy they are!
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