Kasius pointed out that the storage result depends almost completely on the drying process in the first weeks. He pointed out that there are a lot of onions in storage at the moment that aren't sharp. "Check the storage yourself and don't just trust the computer. It controls the settings, but not the result. A farmer checks his cows every day too. A storage warehouse isn't a hospital, but it is a hotel."
The reason for keeping the temperature above 30⁰C is a good one, according to Huub, as the drying time is considerably shorter, the growth of fungus such as neck rot is limited and the RH goes towards 50%, which causes the neck to close even faster. "As long as the neck isn't closed, there is little danger of drying out the layers too much in most cases. When the neck is closed, the RH can go back up."
The optimal situation would be to dry with an RH under 65% independent of weather and outside air. In contrast to fruit and vegetables for example, arable farming is one of the few sectors without conditioned storage for the entire process. This might go well for three out of five years, but the changing climate will cause more risky years like 2015.
Kasius showed the opportunities of a closed, conditioned storage, which works as a condensation dryer. "This offers the possibility to dry after at low temperatures after cooling, has no gas burning and is energy efficient when it comes to winning back heat, which can be combined with solar panels. "But if investing in drying in a closed storage isn't an option yet: Much can be achieved with the knowledge of drying principles - control RH <65% instead of just temperature. So put those heaters high enough, even if it's warm outside."
For more information:
Huub Kasius
Agrovent
Mob; 0031 (0) 6-309915400031 (0) 6-30991540
kasius@agrovent.nl
www.agrovent.nl