Unfortunately, despite their versatility in cooking, onions don’t play well with others in the pantry. Highly hygroscopic, onions act like a sponge, adsorbing the water released from other produce over time such as potatoes or tomotoes. To avoid rot, sprouting and softening, onions benefit from specialised sealed storage rooms
Specialised storage of ripe onions requires three different storage processes:
Drying: 20-30℃ at 70% for 12-24 hours
Cold Storage: 0-10℃ at 65-75%
Thawing: A gentle return to 20-30℃ over time to prevent structural damage
Should humidity rise too high, stored onions begin to sprout, and introduce decomposition. Meanwhile, should it be too low throughout these stages the onions begin to sweat and become wet, giving pathogens and rot the opportunity to infect the produce. Sealing the room allows for more accurate humidity control and energy reduction, as well as manipulating the respiration rate of the stored vegetables, further preventing decomposition.
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