“Technologies for Primary Processing, Storage of Onions”

Submitted in partial fulfilment of the requirements of phase-1

Report on Mini Project
Submitted By

Soham Ghag
Kalpesh Deshmukh
Manish Bhalerao

Under the guidance Of

Prof. Amruta Patil

Department of Mechanical Engineering

Saraswati College of Engineering,
Kharghar University of Mumbai.
2022-23

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 CERTIFICATE

This is to certify that the Mini Project entitled “Technologies for Primary Processing, Storage
of Onions” is a bonafide work of
Soham Ghag

Kalpesh Deshmukh

Manish Bhalerao

. . . .

Prof. Amruta Patil Prof. Nilesh Chanewar

Project guide Project Co-ordinator

Prof. D. D. Baviskar/ Prof. Sunil Jankar Dr. Manjusha Deshmukh

(Head of Department) (Principle)

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 MINI PROJECT APPROVAL FOR T. E.
This project report entitled

“Technologies for Storage of Onions”

By
Soham Ghag
Kalpesh Deshmukh
Manish Bhalerao

Examiner

1……………………

2…………………...

Date.

Place.

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 DECLARATION

I declare that this written submission represents my ideas in my own words and where other’s ideas
or words have been included, I have adequately cited and referenced the original sources. I also
declare that I have adhered to all principles of academic honesty and integrity and have not
misrepresented or fabricated or falsified anyidea/data/fact/source in my submission. I understand
that any violation of the above will be cause for disciplinary action by the Institute and can also
evoke penal action from the sources which have thus not been properly cited or from whom proper
permission has notbeen taken when needed.

Soham Ghag……………………………………….

Kalpesh Deshmukh……………………………..

Manish Bhalerao…………………………………

Date.

Place.

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 ACKNOWLEDGEMENT

We hereby take this opportunity to present our project named “Make a working
model of Hydroelectric Generator”. We are grateful to those who helped us in our
project. We are very much thankful to our guide Prof.Amruta Patil and Prof.
D.D.Baviskar / Prof.Sunil Jankar (Head of Department). We couldn’t have
completed this work without his timely intervention and meticulous guidance. We
are out of words in expressing our thanks for his guidance and encouragement.
We would also like to tender our sincere thanks to the staff members for their co-
operation. We would also like to express our deep regards and gratitude to our
respected principal Dr. Manjusha Deshmukh. We would wish to thank the non -
teaching staff and our friends who have helped us all the time in one way or
other. Really it is difficult to repay the debt of all the people who have directly or
indirectly helped us for completing the project

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 MISSION AND VISION OF COLLEGE

MISSION
To educate Students to become quality techno-crafts for taking up challenges in
all facts of life

VISION:
To develop a core of eminency in Engineering Education and Research.

MISSION & VISION OF MECHANICAL DEPARTMENT

MISSION:
To create professionally competent engineers with analytical and research skill for
promoting an environment of continuous learning.”

VISION
“To emerge as a centre of excellence in academics and research in field of Mechanical
Engineering.”

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 ABSTRACT

Exogenous growth regulators (GRs) play a crucial role in alleviating water

stress and sustaining crop yields in water-stressed areas. However, their effects
on onions post-harvest quality, particularly post-monsoon onion—often preferred
for long-term storage—were never studied. Therefore, this led us to investigate
the interaction between water stress and GRs on the physiochemical and
functional quality attributes of onions during long-term storage (9 months, at 25
± 1 °C and 65 ± 5% RH). Onion crop was raised under four water stress levels
i.e., 1.00–0.85, 0.84–0.70, 0.69–0.40, and 0.39–0.10 IW: CPE, designated as no,
low, medium, and severe water stress, respectively, using a line source sprinkler
system (LSS).
GR treatments include potassium nitrate (PN, 15 g L−1), sodium benzoate (SB,
100 mg L−1), thio-urea (TU, 450 ppm), and gibberellic acid (GA, 25 ppm).
Results reveal that the significant temporal changes in the dry matter,
rehydration ratio, total soluble sugar (TSS), protein, and total phenolics content
(TP) of the onion bulbs during storage, indicate the cumulative impact of the
treatments on overall physicochemical status. Water stress increased onion
biochemical attributes, especially pyruvic acid content, superoxide dismutase
(SOD), and peroxidase (POD) activity. Storage quality of onions progressively
decreased with the increase in storage period. Stressed onions, especially those
produced under severe water stress condition, showed high weight losses,
presenting poor keeping quality. However, application of GRs, especially SB, TU,
and PN, reduced bulb weight losses together with maintaining slightly better bulb
physicochemical properties, thereby improving the overall storage quality,
particularly with a moderate level of water stress (0.69–0.40 IW:CPE). The
exogenous application of GRs with moderate water stress is suggested as a key
strategy in improving the keeping quality of onion bulbs and ensuring its
availability during the lean season.

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 INDEX

1 Introduction 9
1.1 Onion cold storage 10
1.2 Types of Onion 11
1.3 Production status in India 12-13
1.4 types of storage technology in india 14-17

2. Literature analysis
2.1 literature survey 18
2.2 Problem Statement 19
2.3 Objectives 20
3. Methodology
3.1 Design 21
3.2 Result 21

4. Procurement of Component
4.1 Components 22-23
4.2 Flowchart 24
4.3 Advantages 25
4.4 Disadvantages 25
4.5Application 26
4.6 Conclution 26

5. Refrance 27

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 Chapter 1

Introduction

Efficient storage of onion is important for extending the availability of onion to customers
throughout the year without compromising the quality. Onion storage offers two advantages,
firstly, it removes the bulbs from adverse climatic conditions, thus avoiding
the chances of damage. Secondly, it provides the best conditions to regulate physiology
and metabolic activity and predict the future usage pattern. Numerous factors such
as temperature, humidity, light, that control the physiology and metabolic activity of onions,
from the date of planting until they reach the customers (Mogren et al. 2006).
Onions domestic storage is usually performed during long periods at room temperature or in a
refrigerator. Post-harvest sprouting is a major physiological factor limiting their storage
period (Sharma et al. 2014, 2015). A change in quality of stored onions is due to high
catabolism of substrates, primarily carbohydrates, and other phytochemicals (Rutherford and
Whittle 1982; Mogren et al. 2007a, b). Storage conditions play an important role in the
physiology of onions, which ultimately affects the physicochemical and phytochemical
properties of onion.
The physiology of stored onion bulbs is greatly influenced by temperature and depending on
cultivars, 10 °C to 25 °C temperature was found to be optimal for sprouting (Miedema 1994).
For the last 50 years, researchers have been continuously investigating the optimal
temperature for storing onions with minimum weight loss from all causes. Large growers,
retailers, and food companies follow different practices of pre and postharvest treatment to
protect onion quality during storage
.

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 1.2 Onion Cold Storage

Onion is probably the vegetable that is most consumed in India. It is a vegetable that is
consumed in all regions of the country throughout the year. There are few months when the
consumption is less which means that there is a demand for onions all through the year. But
the onion is cultivated in three
seasons and the majority of the onion production reaches the market from March to June.
This must be available till November when the produce from the next crop arrives in the
market. As a result, there is a huge need for cold storages for onions in India.

Since onion is required all through the year there is demand for good storage facilities. The
storage facilities available in most places are just thatched sheds with the result that there is
much loss due to storage. Onion must be ideally stored at 0-4 degrees C in an onion cold
storage to prevent loss of weight due to the loss of water from the bulbs. So, a humidity level
of 55-65% must also be maintained. This will retain the weight and freshness of the bulbs. It
will also retain the fresh appearance of onion.

In areas where the normal temperature is much higher onion can be stored at around 25 to
31degree
C. For people wondering what is onion cold storage, these are the requirements. Here too the
humidity must be the same so that the onions will be fresh and will retain the water. For an
onion producer who
says “I need cold storage near me”, the answer is difficult because the onion cold storage
business in
India has still not developed to the extent of satisfying such farmers.

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 1.3 Types of Onion

Onions vary in colour, size, the time of year harvested, and flavor. These differences make
onions very versatile
The Colour of Onions.
1) Yellow onion
2) Red onion
3) White onion

1- Yellow onions turn a rich, dark brown when cooked and give French Onion Soup its tangy
sweet flavour.

2- Red Onions, with their wonderful colour, are a good choice for lots of fresh uses or for
grilling and roasting.

3- White Onions are often used in prepared salads, white sauces, and is the traditional onion
for classic Mexican cuisine. They have a golden colour and sweet flavour when sautéed.

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 PRODUCTION STATUS IN INDIA

2nd largest producer = 202.14 lakh tonnes crop grown area =11.67 lakh
Monthly consumption in country = 12 – 15 lakh tonnes
Storage of onion in india = 45 – 46 lakh tonnes
Major storing states – maharashtra, gujrat, rajasthan, madhya pradesh & bihar

ONION STORAGE IN MAJOR GROWING STATES

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STATE STORAGE LAKH TONNES

MAHARASHTRA 18.00

MADHYA PRADESH 13.50

GUJRAT 1.25

BIHAR 3.75

UP 3.50

RAJASTHAN 1.00

KARNATAKA 0.40

HARYANA 1.75

PUNJAB 1.25

TAMILNADU 0.18

ODISA 0.35

WEST BENGAL 0.75

TOTAL 48.73

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 TYPES OF STORAGE TECHNOLOGY IN INDIA
ON STRING : Strings are tied on bulbs neck and arranged spirally on the rope. The ropes
are hung on poles arranged horizontally or vertically in the shed.

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SINGLE POLE STORAGE METHOS :- wooden poles 100 – 150 mm dia 3 – 4 m long
are erected in shade in square cinfiguration of 60 – 75 cm. fully cured onions are bunched
with leaves. These bunches are tied on poles spirally. Onions remain hung on poles with
each bulb exposed to outer air.

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HANGING METHOD :- Fully cured de - topped onions packed in woven bags hung on
wooden poles with strings

Sika :- detopped onion bunched in woven net and hung on the wooden poles in shade.

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Concentric ring split bamboo:-

Traditional single tier :- brick pillers covered with acc roof. Sides are made of split
bamboo. Onions stored in single  tier . Stack height 1.5 m to 2 m.  Ventilation through
window  walls. Plw around 30 – 50 %.

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Traditional two tier :- brick pillers covered with acc roof. Sides are made of split bamboo.
Onions stored in two tiers.stack height 1.5 m at ground and 2 m at first floor.

CHAPTER-2

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 LITERATURE SURVEY

Several studies have been conducted on onion storage to address the challenges
mentioned above. These studies have focused on various aspects of onion
storage, including storage conditions, storage facilities, and post-harvest losses.

One study conducted in India found that storing onions at a temperature of 0-2°C
with 70-75% relative humidity resulted in the longest shelf life and lowest weight
loss. However, the study also noted that most farmers in the region did not have
access to such storage facilities, leading to significant post-harvest losses (Kumar
et al., 2017).

Another study conducted in Nigeria found that using locally available materials
such as sawdust and jute sacks as packaging materials for onions could improve
their shelf life and reduce post-harvest losses (Oladimeji et al., 2018).

A study conducted in Egypt found that using controlled atmosphere storage

could extend the shelf life of onions by up to six months (El-Fouly et al., 2014).

In addition to these studies, several organizations have also developed

guidelines and best practices for onion storage. For example, the Food and
Agriculture Organization (FAO) of the United Nations has published a guide on
onion storage that provides recommendations for storage conditions, packaging
materials, and storage facilities (FAO, 2010).

Overall, the literature suggests that addressing the challenges associated with
onion storage requires a combination of technical solutions, such as improved
storage facilities and packaging materials, as well as education and training
programs for farmers and other stakeholders in the supply chain. By
implementing these solutions, it is possible to reduce post-harvest losses and
improve the quality and marketability of onions

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2.3 PROBLEM DEFINITION

1) The Onion storage grand challenge invites a proposal for developing

‘Technologies for Primary Processing, Storage and Valorization of Onions’.

2) In India and other developing countries, there is almost 40-80% of onion harvested is
spoiled because of various reasons. One of the prominent reasons is in-proper handling
and unscientific ways of storage.

3) The cost of cold storage is almost10-12 times the cost of natural ventilated
storage and 20 times than the traditional unscientific ways of storage, which is
too high for a marginal farmers of a developing country like India.This problem
results in major social and health problems in India as a consequence of major
finacial losses to the farmers.

4) Durability and strength of storage structure

5) Low storage duration (as onions can be efficiently stored upto 3-4 months.

6) Mechanization of onion harvesting

7) Reduction in processing time

8) Pre-harvesting stage

9) Valorization: Value addition and utilisation of unconsumed and excess onions

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2.3 Objectives

1. Preservation of quality and freshness: The primary objective of onion storage is to preserve
the quality and freshness of onions for an extended period. This is achieved by controlling the
temperature, humidity, and ventilation in the storage facility.

2. Prevention of spoilage and waste: Onion storage helps to prevent spoilage and waste by
slowing down the natural aging process of onions. This reduces the risk of rot, mold, and
other forms of deterioration that can lead to spoilage and waste.

3. Extension of shelf life: By storing onions in a controlled environment, the shelf life of
onions can be extended. This allows farmers, food processing companies, distributors, and
retailers to have a steady supply of fresh onions throughout the year.

4. Optimization of market timing: Onion storage allows farmers to store their onions until
market conditions are favorable. This means they can wait until prices are higher or demand
is greater before selling their onions.

5. Reduction of post-harvest losses: Post-harvest losses can be significant for farmers who do
not have access to proper storage facilities. Onion storage helps to reduce post-harvest losses
by preserving the quality and freshness of onions, which can increase their market value.

Chapter 3

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 Methdology

Design-

Result :-
This device will produce the required air to the onion and helps to maintain
there temprture and the percentage of losses will be less due to this machinery

CHAPTER 4

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 PROCUREMENT OF COMPONENTS

Wire mesh :- The welded wire mesh is a metal wire screen that is made up of low carbon
steel wire or stainless steel wire. It is available in various sizes and shapes. We will take
round wire mesh for our project

Wooden Base :- it use as base under the wire mesh to give some hight

Normal pipes:- pipes used to flow the air from fan to base (upward to downward) it will give
passes air and very cheap in cost .

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Ventilatin fan :- its use for air supply to onion we use normal Fan for the ventilation
Its less cheaper and its use in small scale onion storage

4.1 Flowchart -

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4.2 Working principle :-
Onion storage system is use for help hamers to raduse losses and and make good store onion
long term this machine helping in this collect the onion and put in the mesh wire circle after
staring the ventilation fan air fill flow from the pipes and its do downward to base and at base
there is gap between the base and pipe and it allows air to pass and the air spread in room fo
maintain the room temperature which is sutaible for the onion

4.3 Advantages-
1. Prolongs shelf life: Proper storage of onions can extend their shelf life by several weeks or
even months, allowing you to enjoy them for longer.

2. Prevents spoilage: Onions are susceptible to mold and bacterial growth, which can cause
them to spoil quickly. Proper storage can prevent this from happening.

3. Retains flavor: Storing onions in the right conditions can help preserve their flavor and
aroma, ensuring that they taste fresh and delicious when you use them.

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4. Saves money: By extending the shelf life of onions, you can reduce food waste and save
money on groceries.

5. Convenient: Properly stored onions are always on hand when you need them, making meal
preparation faster and more convenient.

6. Reduces odors: Onions can emit a strong odor that can be unpleasant. Proper storage can
help reduce this odor and keep your kitchen smelling fresh.

7. Protects from pests: Storing onions in a dry and cool place can prevent pests such as
rodents and insects from damaging them.

8. Easy to organize: Proper storage of onions can help you keep your kitchen organized and
tidy, making it easier to find what you need when cooking.

4.4 Disadvantages
1. Cost: Cold storage facilities can be expensive to operate and maintain, which can increase
the cost of storing onions.

2. Limited space: Cold storage facilities may have limited space, which can make it difficult
to store large quantities of onions.

3. Quality issues: If onions are not stored properly in cold storage, they can develop quality
issues such as softening or sprouting.

4. Energy consumption: Cold storage facilities require a lot of energy to maintain the proper
temperature, which can contribute to greenhouse gas emissions and increase energy costs.

5. Transportation: Onions may need to be transported to and from cold storage facilities,
which can add extra time and cost to the supply chain.

6. Accessibility: Cold storage facilities may not be easily accessible for small-scale farmers or
businesses, which can limit their ability to store onions for extended periods of time.

4.5 Applications-

Onion cold storage is commonly used in the agriculture industry to preserve onions for
extended periods of time. This is especially important for farmers who need to store their
onions until they can be sold or processed. Cold storage helps to slow down the natural aging

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process of onions, which can help to maintain their quality and freshness.

Onion cold storage is also used by food processing companies and distributors who need to
store large quantities of onions for future use. By storing onions in a controlled environment,
these companies can ensure that they have a steady supply of fresh onions throughout the
year.

In addition, onion cold storage is used by retailers who want to extend the shelf life of their
onions. By storing onions in a cold environment, retailers can reduce spoilage and waste,
which can help to improve their profitability.

Overall, onion cold storage is an important tool for the agriculture industry and other
businesses that rely on onions. While there are some challenges associated with cold storage,
the benefits of preserving the quality and freshness of onions make it a valuable investment
for many businesses.

CONCLUSION –
The use of technology in onion storage has been shown to significantly improve shelf life and
reduce post-harvest losses. Studies have identified optimal storage conditions, such as
temperature and relative humidity, and recommended the use of packaging materials and
storage facilities that are appropriate for local conditions. In addition, organizations such as
the FAO have developed guidelines and best practices for onion storage. However, there is a
need for greater education and training programs for farmers and other stakeholders in the
supply chain to ensure that these solutions are effectively implemented. By addressing the
challenges associated with onion storage, it is possible to improve the quality and
marketability of onions and reduce food waste.

Chapter 5

Referrance -

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1) "Onion storage technology: A review" by N. K. Singh, R. K. Singh, and R. K. Singh,
published in the Journal of Food Science and Technology in 2015.

2) "Onion Storage: Technologies and Practices" by R. J. Holmstrom, published in the

Proceedings of the International Conference on Controlled Atmosphere and Fumigation in
Stored Products in 2008.

3) "Onion Storage: Postharvest Technology and Quality Management" by A. K. Pandey and

S. K. Gupta, published in the book Postharvest Management of Horticultural Crops: Practices
for Quality Preservation in 2016

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