- ~50 lbs
- White Onion aka "Pearl Onion", "Bai-Yang-Cong", "白洋葱", "白洋蔥"
- White onion has bright white, papery skin and white flesh. They have a sharper and more pungent flavor than yellow onion. They can be cooked like yellow onion and also eaten raw. Great for sandwiches, salads, and fresh salsas. White onion is available year-round.
Handling Tip
Selection
- White onion is firm and heavy for its size.
- The papery skin is moist and without bruises.
- Avoid white onion that is sprouting.
Storage
- The white onion should be stored at 32°F (0°C) with a relative humidity of sixty-five to seventy-five percent and no mist. Short term storage of seven days or less can be under 60°F - 65°F (16°C - 18°C) with a relative humidity of eighty-five to ninety-five percent and no mist.
- The typical shelf life is six to nine months. Low temperature and low relative humidity are keys to longer shelf life. Higher temperature induces sprouting while higher relative humidity induces root growth. A combination of higher temperature and high relative humidity increases rotting and decreases quality.
- White onion is an odor producer and should not be stored with odor-sensitive products.
- White onion is sensitive to sunlight. For best quality, keep onions in a dark area without sunlight. When exposed to sunlight, white onions may develop green spots.
- White onion has a low level of sensitivity to ethylene, a naturally occurring gas that regulates ripening. High concentrations of ethylene will encourage sprouting in white onions. White onion produces a very low level of ethylene.
- White onion is not sensitive to chilling injury and can be stored at 27°F - 28°F (-3°C to -2°C). Storage at below 25°F (-4°C) may cause freezing injury. The freezing injury symptom is present in water-soaked spots.
Recommended for the WHITE ONION
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