STORAGE OF ONIONS IN CONTROLLED ATMOSPHERES
The best results were obtained when onions were stored in 5 % CO2 and 3 % O2. This CA composition secured the highest percent of marketable onions after storage, with a high quality value of the bulbs. Onions stored at +1°C in 10 % CO2 and 5 % O2 for 224 days showed 23 – 47 % of the bulbs with internal spoilage. This physiological disorder appeared in 56 % of the bulbs, when onions were stored in sealed polyethylene bags with about 10 % CO2 content. Controlled atmosphere storage of onions gave better results when begun early in the season, just after curing of onions.