Study finds quality of produce undiminished by lower curing temperatures

Curing onions at a temperature lower than the traditional 28 degsC does not have a detrimental affect on the product's storage life or quality.

Sign in to continue

Sign in

Trouble signing in?

Reset password: Click here

Email: hwsupport@haymarket.com

Call: 020 8267 8121

Register
FREE

  • 14 days limited access to subscriber-only content

Register

Subscribe
From £275/pa

  • Full access to horticultureweek.com
  • Monthly print issue for 12 months
  • Keep track of competitors, market trends, and policy changes with sector specific email bulletins
  • Live email alerts from the pest and disease tracker 
  • New project leads and business prospects every week through the landscape leads service
  • Bespoke multi-user packages available

Choose a Package