North American Fruit Explorers mailing list at ibiblio

["Erdman, Jim" <ErdmanJ@uwstout.edu>]

The info on red onions is very interesting, as we never expect our red onions 
to last all winter, but we have some yellow varieties that are still edible 
in the spring.  Been growing and storing  them for almost 30 seasons.  It 
would be interesting to know what varieties they were comparing.  I find that 
mold is not generally a problem, but sprouting seems to be more often the 
determining factor in storage life.
 
Jim Erdman, in Menomonie, WI

        -----Original Message----- 
        From: nafex-bounces@lists.ibiblio.org on behalf of Doreen Howard 
        Sent: Wed 11/5/2003 11:03 AM 
        To: North American Fruit Explorers 
        Cc: 
        Subject: Re: [NAFEX] Onions mold?
        
        

        New Scientist magazine in 1997 has a short piece on onions and mold.
        Studies in the UK determined that red onions have longer shelf life, 
because
        their red pigment also carries an acid that prevents mold.  This acid 
is
        present in other colors of onions (white, yellow, etc.), but it's more
        concentrated in red pigments.  Since I read this, I've always planted 
red
        onions for storage.  Before, I'd lose about 1/5 of my onions before 
we could
        eat them during winter months.
        Doreen Howard
        
        ----- Original Message -----
        From: "Tom Olenio" <tolenio@sentex.net>
        To: "North American Fruit Explorers" <nafex@lists.ibiblio.org>
        Sent: Wednesday, November 05, 2003 6:57 AM
        Subject: [NAFEX] Onions mold?
        
        
        > Hello,
        >
        > I have wondered for quite a while if onions have any anti-fungal
        qualities.  Does anyone know?
        >
        > The shelf life of onions is very long, something must be 
conributing to
        this shelf life, and could
        > it be put to work?
        >
        > Later,
        > Tom
        >
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