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Onion (Allium cepa L.) is one of the oldest bulb crops, known to mankind. It is one of the most important vegetable crops grown in India and believed to be originated in Central Asia. Onion is preferred mainly because of its green leaves, immature and mature bulbs which are either eaten raw or cooked as a vegetable. It is valued because of its distinct pungent flavour and is an essential ingredient for the cuisine of many regions (Kukanor, 2005). Despite of availability of good varieties of onion and achievement in production technology, the post-harvest losses during storage is still an ailing cause which leads to significant quantitative and qualitative losses during storage upto 25-30 %.

Mycoflora Associated with Stored Onion and their Cultural Characteristics