Onions (Allium cepa L.) are widely cultivated staple vegetables in daily cooking while, harvested onions as living entities that undergo various physicochemical changes including respiration, weight loss, rotting, and sprouting at storage. Due to high moisture content fresh onions are prone to rapid spoilage which is aggravated by inappropriate handling. Storage is a complicated issue regulated by numerous pre- and post-harvest features encompasses irrigation, fertilization, bulb maturity, harvesting period, curing techniques, storage environment, packaging materials, and chemical treatments; causing about 30–40 % losses of total yield. Again, the attritional changes at physiological, fructant and hormonal levels of stored onions enhance sprouting and microbial spoilage. Among the onion diseases, only Fusarium causes 50 % of rotting at storage, which is augmented by elevated temperatures and humidity. Such an alteration of onions during storage has a robust effect on both their quality and marketability. Although the storage life of onions is an inherent trait, it could be improved through efficient pre and post-harvest practices such as application of growth regulators, ensuring balanced nutrition, nanofertilizers application, and chemical treatments in addition to curing. Curing largely helps to prevent spoilage at storage and increases the availability of onions around the year. Moreover, issues such as sprouting, drying, and microbial spoilage could be minimized by employing advanced techniques like perfect handling, modified ventilation and controlled storage atmospheres with elevated CO2. Here, we present an overview of the strategies used to minimize post-harvest losses and discuss recent advances in preserving quality and extending the shelf-life of onions at storage.

中文翻译：

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洋葱收获后损失的最新情况和采用的补救策略


洋葱 （Allium cepa L.） 是日常烹饪中广泛种植的主食蔬菜，而收获的洋葱作为生命实体，在储存时会发生各种物理化学变化，包括呼吸、减肥、腐烂和发芽。由于水分含量高，新鲜洋葱容易迅速变质，处理不当会加剧这种情况。储存是一个复杂的问题，由许多收获前和收获后特征调节，包括灌溉、施肥、球茎成熟、收获期、固化技术、储存环境、包装材料和化学处理;造成约 30-40% 的总产量损失。同样，储存的洋葱在生理、果酸和激素水平上的磨损变化会促进发芽和微生物腐败。在洋葱病害中，只有镰刀菌会导致 50% 的储存腐烂，温度和湿度升高会加剧这种情况。洋葱在储存过程中的这种变化对其质量和适销性都有很大的影响。虽然洋葱的储存寿命是一种固有特性，但可以通过有效的收获前和收获后做法来提高，例如应用生长调节剂、确保营养均衡、纳米肥料应用和除固化外的化学处理。腌制在很大程度上有助于防止储存时变质，并增加洋葱全年的可用性。此外，通过采用先进的技术，如完美处理、改进的通风和二氧化碳升高的受控储存气氛，可以最大限度地减少发芽、干燥和微生物变质等问题。 在这里，我们概述了用于最大限度地减少收获后损失的策略，并讨论了在保持洋葱质量和延长洋葱储存保质期方面的最新进展。