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Onions were harvested early (0% tops down), optimum (7% tops down), or late (100% tops down) and placed at random into one of twenty-four 30 × 30 × 30-cm boxes. Four boxes were stacked, resulting in six stacks. Onions in a stack were cured 24, 48, or 72 hours by forcing heated air from bottom to top of stack. Cured onions at each depth were then graded as to size and randomly placed into one of four mesh bags for storage. Two bags were placed in low humidity, the other two in high humidity. A bag of onions were inspected for any visible rots, which were removed. Good and bad onions were weighed separately and counted by size. This was repeated every 2 weeks for 30 weeks. Ninety percent of all early harvested onions lasted 10 weeks, while 50% of small early harvested onions lasted 30 weeks. Smaller grades lasted longer. More hours of initial curing helped smaller than larger grades.

PERCENT ONIONS LOST DURING STORAGE AS AFFECTED BY HARVEST MATURITY, VARYING LENGTH OF CURING (HR), GRADE SIZE, AND LEVEL OF HUMIDITY