RED ONION

~25 lb  Red Onion aka "Purple Onions", "Zi-Yang-Cong", "紫洋葱", "紫洋蔥" Red onion has dark purple outer skin and a reddish flesh. It tastes similar to yellow onions when cooked, and tastes milder and less tender when raw. Red onion is commonly used for burger topping, roasting, and pickling. Red onion is available year-round. Handling Tip Selection Red onion is firm and heavy for its size. The papery skin is moist and without bruises. Avoid red onion that is sprouting. Storage The red onion should be stored at 32°F (0°C) with a relative humidity of sixty-five to seventy-five percent and no mist. Short term storage of seven days or less can be under 60°F - 65°F (16°C - 18°C) with a relative humidity of eighty-five to ninety-five percent and no mist. The typical shelf life is one to four months. Low temperature and low relative humidity are keys to longer shelf life. Higher temperature induces sprouting while higher relative humidity induces root growth. A combination of higher temperature and high relative humidity increases rotting and decreases quality.  Red onion is an odor producer and should not be stored with odor-sensitive products. Red onion is sensitive to sunlight. For best quality, keep onions in a dark area without sunlight. When exposed to sunlight, red onions may develop green spots. Red onion has a low level of sensitivity to ethylene, a naturally occurring gas that regulates ripening. High concentrations of ethylene will encourage sprouting in red onions. Red onion produces a very low level of ethylene. Red onion is not sensitive to chilling injury and can be stored at 27°F - 28°F (-3°C to -2°C). Storage at below 25°F (-4°C) may cause freezing injury. The freezing injury symptom is present in water-soaked spots.