gentle decomposition in onions is a plebeian job that many gardener and Farmer face . It is due to a bacteria call Pectobacterium carotovorum . This bacteria is a case of soft - decomposition bacteria that affects onions during storage . When onions are infected with this bacteria , they become sonant and mushy , making them unsuitable for consumption .

The bacterium enter the onion plant through wounds or injuries , such as cut or bruises , that occur during harvest or handling . Once inside the onion , the bacterium start to break down the electric cell walls , causing the onion tissue to become mushy and discolored . This process is similar to the way bacteria break down organic thing in compost piles or dilapidate fruits and vegetables .

The flabby rot bacteria are specially participating in high humidness and warm temperature , which are common condition during onion plant storage . These conditions allow for an ideal environment for the bacteria to procreate and spread . Therefore , it is crucial to store onion plant in a nerveless , juiceless , and well - vent area to downplay the risk of infection of diffuse rot .

In my personal experience , I have receive soft bunkum in onions when I stack away them in a damp wine cellar with poor air circulation . The onions were utterly all right when I reap them , but after a few weeks in storage , I note that some of them were turning sonant and wretched . It was disheartening to see my hard work go to waste matter due to this bacterial infection .

To prevent voiced putrefaction in onions , it is important to follow proper harvest home and handling techniques . It is all important to handle onions with maintenance to stave off cause any wounds or injuries . When harvest , annul dribble or throwing onions , as this can go to bruising and produce entry points for bacteria . to boot , get rid of any onion that show signs of damage or moulder instantly to prevent the spreading of bacteria to the respectable ones .

right curing of onion before storage is also crucial . bring around affect permit the knocked out layers of the onion to dry out and mold a protective layer . This can be done by spreading the harvested onions in a single stratum in a well - ventilate area , away from lineal sunlight . cure helps to toughen the onion ’s skin and deoxidise wet content , make them less susceptible to soft rot .

When it comes to store , choosing the right localisation is fundamental . A cool , ironical , and well - ventilate area , such as a basement or a buttery , is idealistic for storing onion . Avoid storing onion in areas with eminent humidity or fluctuating temperatures , such as a kitchen or a service department . Moisture elevate the growth of bacterium , while temperature variation can induce condensation , creating a favourable surroundings for delicate bunkum .

It is also important to regularly scrutinize stored onion for any signs of soft rot . chink for soft spots , discolouration , or a foul olfactory perception . If any onions are affected , remove them immediately to prevent the spread of bacterium to the sizable ones . put in onion in mesh traveling bag or crates can help promote air circulation and prevent wet buildup , melt off the risk of flabby bunkum .

Soft rot in onion plant is induce by the bacterium Pectobacterium carotovorum , which enters the onion plant through wounds or harm during harvesting or manipulation . Proper harvesting , treatment , curing , and store technique are essential to prevent soft rot . By following these guidelines and creating the good storage conditions , you may minimize the risk of infection of indulgent putrefaction and enjoy healthy , fresh onion for a longer period .

Caroline Bates