Effect of Corona Discharge on Onions in a Commercial Storage

Onions can be stored for six months or longer at recommended storage conditions of 0° C and 6570% relatively humidity (RH) (Hardenburg, et al., 1986). Under low humidity storage, onions can suffer substantial moisture loss resulting in reduced salable product. However, under high humidity, onions may develop blue and black mold as well as soft rot caused by spp, , and , respectively. Corona discharge has been reported to reduce the decay and extend the storage life of harvested fresh fruits and vegetables (Tanimura et al., 1997, 1998). In corona discharge (non-thermal plasmas), electrical energy is used to create large quantities of highly reactive species, including atomic oxygen, ozone, hydroxyls, and other charged molecules (Lowke and Morrow, 1994). Potential mechanisms by which the corona could affect produce quality include the destruction of ethylene and other volatiles, removal of airborne fungal spores, and the production of ozone and other reactive species that could inhibit pathogenic microorganisms. This study explored the effects of corona discharge on controlling decay and maintaining quality of onions stored under high humidity. Penicillium Aspergillus niger Erwinia carotovora