Seven cultivars of onions were stored in nylon-netted bags at room temperat
ure for 2 months and storage losses were studied. The losses due to rotting
were found to be maximum in 'Decco' cultivar, whereas, minimum was in 'Par
bhani Local' followed by 'Tadola Local', 'Pusa Selection' and 'Red Creole'.
On dehydration of 3 mm thick rings of onion in an air cabinet drier (55 +/
-2 degreesC for 9 h with air flow rate of 1.46 m/sec and loading of 4.3 kg/
m(2)) to 5-6% (wet basis) moisture content, the 'Jalgaon White', 'Phule Whi
te', 'Decco' and 'Red Creole' were found suitable for dehydration with bett
er physico-chemical and organoleptic qualities, The extent of loss of punge
ncy during dehydration ranged from 67.3 to 74.4%. 'Decco' cultivar retained
maximum pungency, followed by 'Red Creole'. Organoleptically, the white cu
ltivars scored maximum for all the parameters as compared to the red at fre
sh, dehydrated and rehydrated forms.