Artificial Curing

Artificial curing can reduce the incidence of neck-rot and spoilage of the onions and may be necessary if onions are exposed to significant amounts of moisture, humidity, or low temperatures during the harvesting season. Artificial curing methods involve blowing hot air on onions placed on large pallets. The hot air—near 115° F (approximately 66°C) – must blow at approximately 3-4 feet per second for a period of 16-24 hours. It is important to monitor the onions to avoid cooking or overheating, as temperatures exceeding 125°F (52° C) for 24 hours or 115°F (46°C) for 48 hours can severely damage onions in storage (Vaughan, Cropsey, & Hoffman, 1964).