Understanding the biochemical, molecular and physiological effects of postharvest treatments to improve onion storage
In the UK, consumers and retailers demand that there be a continuous supply of onions all year round. To meet this demand, prehavest and postharvest methods are used to improve onion quality and storage life. Onions are currently cured at 28°C for 3-6 weeks to seal the neck of the bulbs thereby redu...
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Cranfield University
2010
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.534368 |