How to determine the optimal timing when to remove Exhibition onions from the garden for storage

Exhibition is a mid-late onion variety bred in Holland by the family seed company Bejo Zaden B.V. The vegetables are impressive in size, they can even be called gigantic. The average weight of a bulb is about 0.5 kg, some specimens reach 1 kg. Due to its taste, Exhibition is classified as a salad onion variety. Most often it is consumed raw, although it is also used for preparing hot dishes (first and second). We will tell you in the article when to remove Exhibition onions from the garden for storage.

Characteristics of the variety and its advantages

In the variety Exhibition large bulbs with a large thick neck, bi-primed, oval in shape. The pulp is dense, but at the same time juicy and tender, has a sweetish taste. The husk is thin, noble straw-yellow in color.

Advantages of the Exhibition variety:

• several ways growing - seedlings, seeds, sevcom;
• sowing before winter;
• growing for both greens and bulbs;
• processing “without tears” during cooking, which is due to the reduced content of essential oils compared to other varieties of onions;
• high yield - from 1 m² to 3-5 kg ​​of onions;
• simplicity harvesting.

Among the shortcomings of culture, only whimsicality to conditions is noted growing and relatively short shelf life.

Cleaning time

The main sign indicating the time of harvest is the same as for other varieties - dry, laid down greenery.The harvest takes place from August to September. When planning it, they take into account weather conditions, landing time and regional climatic features:

1. In central Russia, under favorable weather conditions, harvesting is carried out in late July - early August. If the summer turns out to be damp and not hot, cleaning may be postponed for up to 10 days.
2. In the Urals, Exhibition onions are usually harvested in the first half or mid-August (if the weather remains dry and warm).
3. In the northwestern part of Siberia, it is dug up towards the end of August, and if the bulbs have not yet ripened, then at the beginning of September. The main thing is to harvest before the rainy season begins.

The time to harvest onions also depends on the characteristics of the variety and its varieties, characterized by different growing seasons. According to this indicator, they are divided into 3 groups:

1. Early. After germination (in middle zone conditions) they ripen in 70 days. They can be removed already in the first half of July, around the 10th.
2. Mid-season. They begin to be harvested in early August, and in hot weather at the end of July. The bulbs ripen within 90 days.
3. Late. The bulbs are dug up in mid-August. They reach technical ripeness in 100-120 days.

Many summer residents are guided by the lunar calendar when planting and harvesting garden plants. It is believed that with different phases of the moon, the intensity of movement of juices along plant stems changes. Its influence on onions has also been noted.

After the new moon, the juices are directed upward, so the bulbs dug up at this time are not juicy and are less suitable for long-term storage. The best option for harvesting is considered to be the full moon phase, in which, with the waning moon, the fruits acquire greater nutritional value.

Important! You should not delay harvesting the bulbs, expecting complete yellowing and lodging of the entire feather - this will lead to overripeness of the crop.

Signs that the crop is ready for harvest

The ripeness of an onion is determined primarily by its above-ground part. The feather of a ripe vegetable turns yellow and falls onto the beds, the integumentary scales become golden. One of the bulbs is pulled out of the ground and its size is assessed. If it is satisfactory, they look at other signs of vegetable ripening. For example, the junction of a green feather and a bulb becomes thinner and softer.

Harvesting onions from beds for storage

It is advisable that the day for harvesting Exhibition onions be dry and warm. Stop watering 2 weeks in advance, otherwise the roots will rot, which will ruin the entire harvest.

If the onions were planted in light soil, harvesting them is much easier. Each bulb is carefully pulled out of the soil by the remaining feathers, trying not to damage them, after which the soil is shaken off.

If the bed has heavy soil, then dig out the bulbs using a fork, sticking them into the ground at a distance of 15 cm from the bulb. The soil can be loosened a little beforehand, which will make the harvesting process easier.

After this, the onions are dried. In warm, dry weather, it is laid out on a tarpaulin or burlap near the garden bed in rows, leaving it there for a day or two. If the weather is damp or frost is expected, the entire crop is immediately stored in a dry, warm, well-ventilated area (attic, garage, covered veranda). Spread the onions in one layer, being careful not to damage them, and leave to dry until the necks are completely dry.

On a note! When turning onions over while drying, be careful not to knock them against hard surfaces.This will damage the bulbs, which will cause them to rot and shorten their shelf life.

The readiness of the bulbs for storage is determined by the following external signs:

• the neck becomes dry, its edges completely close;
• the integumentary husk becomes smooth to the touch and characteristically rustles when touched;
• the surface of the bulb is dry and hard;
• there are no signs of overdrying of the bulbs, as evidenced by cracking of the husk (such fruits will not be stored for a long time).

If the bulbs are ready to be moved to storage, begin pruning them. They do this with ordinary scissors, cutting off the roots of each onion with them, being careful not to touch the bottom. Dried feathers are trimmed, leaving a dry tail 3-4 cm long, which will prevent harmful bacteria from entering the body of the bulb. If you plan to store the bulbs in pigtails, when trimming the feathers, leave a tail up to 10 cm long.

Next, the bulbs are sorted. Those vegetables whose necks are not yet completely dry, as well as those that are damaged or bruised, are put aside. They are not suitable for long-term storage, so it is better to use them for cooking first.

Rules for storing onions

The average shelf life is 4 months. Preservation is facilitated by the presence of a special sulfur compound in the onions (it is this substance that causes tears when peeling and slicing onions). To ensure long-term storage, find a dry, well-ventilated and cool place with a temperature of 0 to +4°C. Also, the storage should be dark, since sunlight reduces the shelf life.

Important! Do not pour the bulbs onto the cold storage floor or store them in one large pile.This will make it difficult to inspect vegetables for damage and can lead to massive rotting.

The process of organizing onion storage is structured as follows:

1. All crops are carefully checked for soft spots, mold or mechanical damage, and signs of germination. Only whole dry onions are suitable for long-term storage.
2. Selected vegetables are placed in wooden or plastic containers, boxes or cardboard boxes no more than 25-30 cm deep, wicker baskets or lattice trays stacked on top of each other, or placed in nets and hung vertically.
3. Each container must have holes for ventilation.
4. To absorb excess moisture, the bulbs are sprinkled with sawdust or ash.

Onions can also be stored in the traditional “old-fashioned” way, by braiding them into long braids and hanging them in a room with favorable storage conditions. If there are none, you can make do with the conditions of an apartment with normal room temperature. The main thing is that the humidity in it is always maintained at 50-70%. Its increase will promote rotting, germination, and the appearance of fungus, and a significant decrease will cause the bulbs to dry out.

Attention! You cannot store onions in plastic bags - condensation will collect in them, which will cause rapid rotting and damage to the bulbs.

Conclusion

Compliance with all recommendations and rules for harvesting Exhibition onions will allow you to store them until spring. If you provide the vegetable with optimal conditions, it will retain all the beneficial substances and elements the body needs in winter.