The use of sprout inhibitors is increasingly restricted. On the one hand due to regulations and on the other hand also due to the chain stores who take the initiative to further limit the use of chemicals during cultivation and storage. The CA storage of onions is used in various locations for long-term storage with minimal loss of quality and to naturally limit germ growth during storage.

The storage options differ per variety and growing conditions. For onion storage in onion cells, a proper procedure must be followed for drying the onions. Be for that various techniques are used. Well-known techniques are outdoor air ventilation and condensation drying. When the products are (partially) dried, the CA storage can begin. Onions are stored at 1% O2 1-2% CO2. The humidity in the cold store must be kept at a 'low' level of 60-70% or lower if possible during CA storage. To control this in a CA cell, you can control a heat source in the cold store that initiates additional cooling actions. After all, cooling is drying. To regulate the O2 and CO2 conditions, the cold store must be built as a gas-tight (D)CA cell for fruit with a heat source + RH measurement and control. In addition, the usual equipment per cell is required, such as a CO2 scrubber and N2 generator, an air buffer and a CA measurement and control system.

The optimal (CA) storage conditions for onions depend on the variety, time of harvest, region, soil type, growing conditions, etc. Based on research and practical experience, storage specialists formulate recommendations for the optimal storage conditions for each region. Information about CA conditions for the storage of onions on this website is only given as an example and no rights can be derived from it. Ask local advisors / research institutes for advice on the right CA storage method for onions for your situation. You can also contact Storex to discuss the options for CA storage of onions.