News and Stories

Translucent layers are a quality concern that may be seen occasionally in the latter part of the Northwest onion storage season. Translucency is characterized by a grayish, watery texture within the outer layer(s) of an onion when cut in half.

• Translucency can form in storage, as well as in transit
  • In storage, onions at the bottom portion of a storage pile endure pressure from the weight of the onions above
  • Onions exposed to cold temperatures (below 38 degrees) during hauling from storage sheds to production facilities or in-transit after shipping can develop translucent scales
• Suppliers are unable to detect translucency during the sorting and packing process; the defect is internal and appears under the dry, outer skin of the onion
• Translucency is a scoreable defect when visible across the circumference of three or more layers
• Upon arrival, onions should be stored in a cool (36 to 45 degree), dark, dry, and well-ventilated (high air-flow) area to extend shelf-life and preserve quality

Attached are several photos demonstrating the appearance of translucent layers.

Please contact your Markon customer service representative for more information.
 
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