Abstract:
traditional onion storage system was conducted in Kura Local Government Area in Kano state
Northern to determine their performances. Onions was stored for 120 days in Makani model
which is a three tier mordern naturally ventilated storage structure and in house traditional
method. The study was conducted from early July to October 2018. Hourly temperature and
relative humidity of ambient and storage site were monitored and physiological weight, rotting
percentage and percentage markeble onions on stored were recorded every ten days interval. The
observation has shown that the temperature Makani model structure has similar pattern with the
ambient environment. Total percentage of onions loss increases with storage period in both
storage method lower values were observed in mordern onion storage structure (Makani Model)
than the traditional storage method. On the 60th day after storage, the overall onion losses in
Makani model structure and traditional storage were found to be 68.51% and 78.56%
respectively |
