Production Guide
Adaptability: 13 – 24 °C (mean monthly temperature)
Maturity:
- 90 – 120 days (AFTER SOWING) — bulb type
- 90 – 100 days (AFTER SOWING) — cluster type
Planting Distance: 15 cm X 15 cm
Plant Population (per ha): 444,444 hills per ha
Seeding Rate: 1.5 – 2 kg/ha
Number of Seeds (per gram): 238 seeds
Method of Planting: best transplanted
Sowing To Germination: 10 – 14 days
Germination To Transplanting: 40 – 45 days
pH Requirement: 6 – 6.8
Harvesting:
- Open-pollinated cultivars do no mature uniformly, so priming is practiced
- Crop is pulled out by hand and remains for some days (10 – 12) in the field with the bulbs covered by the leaves = windrowing
Potential Yield:
- 10 – 14 t/ha (red onion) — bulb type
- 15 – 20 t/ha (yellow onion) — bulb type
- 10 t/ha — cluster type
Postharvest Handling:
Curing – necessary in preventing rot-causing organisms from entering the bulb if the necks are not dry
- Windrowing
- Force Heating — 46 – 47°C for 12 – 24 hours
Storing
- 3 – 6 months = 0 – 7°C — low
- 3 – 6 months = 25 – 35°C — high
Fertilizer Management
- Basal (2 days before transplanting)
- 1st Sidedressing (14 days after transplanting)
- 2nd Sidedressing (50-60 days after transplanting)
- Chicken Manure (1kg/ m²)
- 46-0-0 Fertilizer (100kg/ ha)
- 46-0-0 Fertilizer (100kg/ ha)
- 14-14-14 Fertilizer (20g/ m²)
- 14-14-14 Fertilizer (150kg/ha)
- 14-14-14 Fertilizer (150kg/ha)
- 46-0-0 Fertilizer (10g/ m²)