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BIN STORAGE OF ONIONS

by

Gerald Oliver Edgerly

A Thesis

Submitted to the School of Graduate Studies of Michigan
State College of Agriculture and Applied Science
In partial fulfillment of the requirements

for the degree of
MASTER OF SCIENCE
Department of Agricultural Engineering

1951

THESIS

ACKNOWLEDGEMENTS

The author wishes to express his sincere appreciation
to Associate Professor John F. Davis of the Department of
Soil Science, and Mr. Nolan Mitchell of the Aerovent Fan
Company, for their cooperation and suggestions as worthy
contributions to the success of this thesis project. Also
to Professor William D. Baten of the Mathematics Department
for his assistance in planning a portion of the material
presented. To Mr. Robert M. Gillespie, Foreman, in charge
of the College Muck prerimental Farm, for his c00peration
in placing the onions in storage and his help in collecting
data and to Assistant Professor James S. Boyd of the Depart-
ment of Agricultural Engineering for his counsel and guidance

in the preparation of this thesis.

I:
in
CH
(O
I»;
C

TABLE OF CONTENTS

_ Introduction . . . . . . . . .
Problem. . . . . . . . . . . .
Reasons for the Study . . . .

Points Investigated . . . . .

Review of Literature and Previous Work . .

Method of Procedure . . . . .

O O O O O 0

Changes in ECIUipment o o o o o 0

Putting the Onions in Storage .

Harvest Procedure .
Data Taken . . . . .
Bruising Tests . . .
Results . . . . . . . . . . .
Conclusions . . . . . . . . .
Suggestions for Future Study .
Bibliography . . . . . . . . .
Appendix . . . . . . . . .
Calculations of Rate

Table No. 1

Table No.

2
Table No. 3
4

Table No.

of Air Flow

Temperature Data

Air Flow Data

Table No. 5 — Bruising Test Data

Through

Relative Humidity Data

Storage Data and Results

£3 \0 \0 :~ c~ \» x» .4

Table No. 5a, b, c, d, e, f, g - Statistical Analysis

of Bruising Tests

INTRODUCTION

Onions are grown in many areas scattered over the United States.
Michigan ranks second among the states that produce late summer
onions. Fig. 1. While it may not be one of the larger crops of the
state, onion production has a recognized standing among the cash
crops. There are between eight and nine thousand acres of onions
grown in Michigan. From this acreage, three to five million fifty—
pound sacks are harvested annually. Approximately fifty per cent
of the crop is put into storage.

It has been common practice to store onions in bushel crates.
With a bushel of onions weighing approximately fifty pounds, it can
readily be seen that the storage of onions would necessitate a
tremendous number of crates - one and one-half to two million in
Michigan alone.

These late summer onions are usually harvested about the middle
of September or first of October. The onions are pulled and topped
either by hand or machine and put into bushel crates which are placed
in small stacks in the field. The onions are thus left in the field
for a week or two to allow them to cure prior to being placed in
storage or sold. In the storage the onions are kept cool and dry by
proper circulation of the air. Cooling is accomplished by taking in
the cool night air and closing all outside Openings during the day
until along late in the fall and early spring when the air is natural-
ly cool most of the time. In climate such as that in Michigan, it is
necessary to have the storage insulated to prevent freezing of the
onions during the severe winter months.

In recent years some of the onion growers have shown interest

Fig. l Onions Ready for Harvest.

 

in the possibility of storing onions in bins. This concept of stor-
ing onions involves some quite extensive and costly changes in equip-
ment. Before building a new storage or converting an old one to this
method of bin storage, the grower would naturally want to know the
most effective way to arrange his building and equipment. There are
very few, if any, scientific solutions to the problems connected with
bin storage of onions. Thus it is highly desirable to try to solve

these problems by means of a research project.
PROBLEM

There is a question in the minds of some onion growers as to
whether onions will withstand the mechanical handling that is involved
in the bin storage system. Will bin storage maintain or possibly
improve the quality?

The large number of crates that a grower needs for storing onions
by methods used heretofore represent a substantial investment. This
would amount to between two and three million dollars for Michigan
growers alone. In addition to the cost of purchasing these crates,
there is the cost of keeping these crates repaired and in usable
condition. For some of the larger growers, this item amounts to a full
time Job for one or two men. Can the onion grower make more money in
the long run by investing in a bin storage system.and thus reduce his

labor and maintenance costs?
REASONS FOR THE STUDX_

The storage of onions in bins is a comparatively new concept

and very little, if any scientific information is available. It is

believed that considerable time and expense can be saved by storing
onions by this method compared to previous methods. This project was
undertaken to gather and evaluate information vital to the prOper de-

sign and facilities for the satisfactory storage of onions in bins.
POINTSgl§VESTIGATED

The work on the project was divided into the following phases:

1. Improvement of equipment for smoother operation of placing
onions in the bins.

2. Study of the effect of harvest procedure on the storage
quality of onions stored in bins.

3. The determination of the necessary rate of air circulation
through onions as they are stored in bins.

4. The improvement of automatic control of air circulation.
REVIEW OF LITERATURE AND PREVIOUS wogg,

The ability of onions to keep well in storage, irrespective of
the method of storing, is to a great extent dependent upon the condi-
tion of the onions prior to placing them in storage. Hoyle,3 in his
work on stage of maturity and length of topping as these factors
affect the breakdown of onions in storage, points out some interest-
ing findings. Onions with green tops were found to have the most
shrinkage and the highest losses due to spoilage in storage. Those
with the teps dried down kept the best and had the least shrinkage.
The onions with the shortest tOps (no tops up to one inch) generally
showed the least rot and total loss. He also found that the length

of the top had little effect if the top was dried down. This tends

to bear out the results of this project in connection with onions

stored with the dried tops on.

The type and amount of curing prior to storage is another factor

which has its effect on the ability of onions to keep in storage.

Mr. Hoyle4 also made a comparative study of artificially cured, field

cured, and non-cured onions as to their consequent result on storage

losses. He made his comparisons on the following six treatments:

1.
2.

3.

4.
5.
6.

Onion bulbs alone - no curing.

Onion bulbs alone - field cured in burlap bags.
Onion bulbs alone - artificially cured in bags,
heated to between 105 and 118° F.

Same as No. 1 plus a few tOps.

Same as No. 2 plus a few tops.

Same as No. 3 plus a few tOps.

After one month in storage all treatments were checked. The

results from the least to the most rot were in this order: 6, 3, l,

2, 5, A, with treatment No. 6 being significantly better than all

other treatments excepting treatment No. 3.

Mr. Hoyle came to these conclusions:

1.

4.

Moisture loss was the greatest where rotting was
severe.

Field curing in burlap bags was generally unsatis-
factory.

For storage, onions should be free as possible
from bruises, cuts, and green material.

Bulbs with green material mixed among them stored

well after artificial curing, but quickly decayed

-6-

if field cured or not cured.

5. In all the experiments conducted, the artificial
curing saved much time and was highly satisfactory.

6. No bulbs showed heat injury from the artificial
curing. The heating was done to remove excess
moisture which is conducive to decay.

Even though the onions may be properly matured and cured, they
will not keep satisfactorily unless storage conditions are at or at
least near optimum. wright,9 Lauritzen, and Whiteman in their work
with storage temperatures and humidities, report that sprouting in-
creases with higher storage temperature. They point out further that
the relative humidity has very little effect on sprouting. However,
rotting increased with an increase in relative humidity but showed
little response to increased temperature.

1 in his work on storage conditions in Indiana reported

Cleaver,
that in storages on which he kept data, the grower whose storage
temperature averaged the warmest had 700 per cent more loss than the
grower whose average storage temperature was the coolest. Losses
were always higher in storages that had warmer average temperature.
These losses were due principally to Sprouting which in turn is in-
duced by high temperatures. He considered relative humidity imp
portant but second to low temperature. He also stressed the import-
ance of proper attention to storage management during the last half
of the storage period. (January 1 to March 1).

It has been determined that most ideal storage conditions for

onions are a temperature of 32° F. (onions freeze at about 29° F.) and

relative humidity of 70 to 75%. In an effort to approach and, if

possible, maintain these ideal conditions, most growers use natural
or more often forced ventilation. Depending on the section of the
country, these methods of ventilation have limitations obviously
due to climate in being able to approach the desired 32° F. tempera—
ture. The usual procedure for cooling by ventilation during that
part of the storage period when the outside air does not remain at
or below 32° F. is to take into the storage the cooler night air
and closing all outside openings during the warmer part of the day.
Due to fluctuations in temperature, it is highly desirable to have
the ventilation system, that is the intake fan and outlets and in—
lets, automatically controlled by means of thermostats.

Automatic controls of this type were used by Truscott,7 Franklin,
and Gilliat in the study of automatic ventilation for common storages
at the Ontario Agricultural College. They report that they were able
to maintain average storage temperatures six degrees below outside
temperature. Working with two storages, one cinder block.and the
other frame construction, they were able to maintain, with the aid
of an electrical heating element, a 32° F. temperature from.November 10
to April 1 for a period of twenty years. Their tests were made with
the storages empty to allow for maximum fluctuation of temperature.

It is probable that these results could be closely approached,
if not attained, in the onion growing areas of Michigan and other
northern states. In areas farther south, it would indeed be diffi-
cult due to the previously mentioned climatic differences.

The idea of storing onions in bins is comparatively new and the
author was unable to find many references to work that has been done

in connection with this method of storage. However, Mr. Witzel,8

after designing and observing the Operation of a large storage in
Wisconsin for three years, recommended some significant changes.
These changes were to revise from sack storage to bin storage with
the use of conveyors and elevators for placing the onions in and re-
moving them from the storage. He also recommended the use of forced
air circulation and refrigeration in order that the onions could be
put into storage early without excessive Sprouting.

Mr. Fitch2 had had considerable experience with onion storages
and his compilation of material herein referred to is based on the
actual experiences of Mr. Fitch and the peOple for whom he has de-
signed storages and others whose storage practices and Operations he
has observed. He has built several storages in Iowa and has observed
storage practices and design in the Red River Valley, New York, Illinois,
Wisconsin, Iowa, and Michigan. Sketches and comments are presented as
a basis for design whereby the prospective storage builder can proceed
to construct a satisfactory onion storage facility.

Inasmuch as the design of the storage itself is not of prime im-

portance in the portion of the project herein reported, the author
will not elaborate beyond stating that proper design is important.
Mr. Fitch's points about curing and storage temperatures are quite in
agreement with previously cited material. Other points that Mr. Fitch
makes are quite in line with the author's thinking as to possible imp
provements for succeeding work on this project.

This project on bin storage, the second year of which is the
subject of this thesis, was originated prior to the 1949 onion harvest
season. Mr. Lester Whitney conducted the wordeuring the first year

of the project. His work dealt chiefly with the design and installa-

tion of the bins, elevator, conveyors, fan and air distribution, the
placing of the onions in the bins, and the removal at the end of the
storage period.

The apparent success of Mr. Whitney's efforts resulted in some

Michigan onion growers using the bin storage system this past season .
METHOD OF PROCEDURE

Changes in Equipment

Certain alterations of equipment in connection with this project
were deemed advisable with due regard for the ability of Mr. Whitney
in his design and subsequent operation of this equipment during the
previous season. The seasonal nature Of the work on a project of this
type and the necessity of observing the equipment during the limited
operation in order to determine what changes are needed to improve
the function of said equipment, makes it necessary to incorporate
such improvements in the succeeding season of Operation. The author
recognizes the fact that it is usually easier to make improvements on
basic designs than to make these basic designs and have them function
properly from the beginning.

This project was located at the College Muck Farm about twelve
miles northeast of East Lansing, Michigan. Fig. 2. The onions were
grown on the project location. After being topped and put in crates
in the field, the onions were brought to the storage by truck. The
truck backed onto the drive floor to where the onions in the crates
could be dumped from the truck into the hopper of the elevator.

Fig. 3 and 4. The elevator placed the onions on a conveyor above the

bins from.which the onions were diverted into the bins via a canvas

-10-

chute. Fig. 5, 6, and 7. The onions were removed from the bins
after storage by removing removable slats in the bottom of the bins
which allowed the onions to be brought again to the drive floor by
another conveyor. Fig. 8.

To improve the operation of the elevator, which was running too
fast and throwing the onions off the upper end, a jack-shaft was
employed to reduce the motion to one—half the former speed. Fig. 9.
Additional flights, one between those previously used, were incorpo-
rated to maintain the original capacity. Fig. 3.

The canvas chute, by which the onions were lowered from the
conveyor to bin, was formerly of one piece and awkward to handle
as the level of the onions rose. In an effort to facilitate easier
manipulation, the chute was made into four detachable sections about
two feet in length. These could be readily unsnapped from the above
section as the height of the onions increased within the bin.

The method of measuring the air flow through the onions of the
various bins by means of differential pressures between the plenum
chamber and the space underneath the bin as used bw'Mr. Whitney had
not been too satisfactory. Upon deciding that it might be better to
measure the air that actually passed through the onions, plywood
covers were fitted to each bin. In the center of each cover a six-
inch diameter hole was cut and fitted with a short section of six-
inch stove pipe to which additional pipe could be attached. Fig. 10.
The velocity of the air through the length of stove pipe (about
five feet from the elbow to allow for uniform flow over the cross
section of the pipe) was measured with a velocimeter. The covers

were not sealed as they had to be removable for Observation of the

 

-11.

 

Fig. 2 Storage Building at Site of Project.

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-13-

 

Fig. 4 Onions on Elevator.

 

 

 

Fig. 5 Onions - From Elevator to
Conveyor.

-15-

 

Fig. 6 Onions - From Conveyor to Canvas
Chute .

 

 

-l6-

 

 

 

Fig. '7 Onions From Canvas Chute to Bin - Showing Plac-
ment of Check Bag.

-17.

 

 

 

 

 

Fig. 8 Onions Being Removed from.Bin.

 

 

-18—

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Fig. 9 Speed Reduction for Elevator.

 

Fig. 10 Measuring the Air Flow.

 

 

_—_— . _ ,_,____

-19-

onions. However the covers were held down by weights in an effort
to keep the leakage of air around»the edges to a minimum. Inasmuch
as test results were on a comparative basis and the leakage of each
cover was approximately the same, the leakage was not considered
important.

The fan for circulating the air had been so connected that it
could be turned on and off either manually or automatically by means
of thermostatic controls. These thermostats, one on the outside of
the storage to sense the outside air temperature and one on the wall
of one of the bins to sense the temperature of the air around the
onions, were set to limit the fan Operation to a given temperature
range. This arrangement was not adequate due to the fact that the
type of thermostat used in the bin was such that it had to be mounted
on the wall of the bin above the onions and out of the stream of air
which was directed to the outlet in the center of the cover. In an
effort to correct this difficulty, another type of thermostat was
procured. This thermostat, the main body of which was mounted on the
outside of the bin and had a five foot capillary tube with an ex-
tended feeler bulb, which was placed near the center of the partic-
ular bin of onions.

The bulb was so placed by sliding it and the connecting capillary
tube through a length of one inch pipe, which also served as pro-
tection for the tube. With the bulb at the end of the pipe, the
pipe was withdrawn enough so as to leave the bulb in the air stream
within the onions thus sensing the air temperature therein.

During the first part of the storage season until subfreezing

temperatures occurred, the air intake for the fan was not covered.

However, it eventually became necessary to cover this Opening to
prevent freezing within the storage. The cover that had been built
for the Opening was heavy and cumbersome to handle and when it came
time to use it this past season, it being made of wood, had ex-
panded so that it did not fit. For lack Of anything better at the
time, this cover was used during the fore part of the winter. By
mid-winter the author had alleviated the situation by installing a
new fan opening cover. This cover was made Of three-quarter inch
plywood on the backside of which were fastened two thicknesses of
three-quarter inch rigid insulation board. Within the mid-section
of this cover, an electrically Operated louver 28 inches square

was affixed. Fig. 11. During severely cold weather, this louver
could also be covered with two thicknesses of three-quarter inch
rigid insulation board. Fig. 12.

It was originally planned that the louver would be actuated
through the thermostatic controls for the fan and would Open as the
fan was turned on. However, this did not Operate as the louver motor
was not sufficiently powerful to open the louver against the suction
of the fan. It then became necessary to Open the louver before the
fan was turned on. This was accomplished by having the thermostats
Operate the louver which in turn operated a mercury switch through
a lever arrangement such that the louver was nearly wide open before
the fan was turned on. Fig. 13. Uhen the onions have thus been
cooled, or the outside air has become warmer than desired for
sufficient cooling, the thermostats break the louver motor circuit
and the louver closes under Spring tension turning Off the fan.

If it is desirable during the beginning of the storage season

-21-

 

 

 

 

 

 

 

Fig. 11 Outside View Of Louver in Fan Opening
Cover.

 

 

-22-

 

 

 

 

 

 

 

 

 

Fig. 12 View of Cold Weather Louver Cover.

 

-23-

 

Fig. 13 Plug-in Connection with Fan Open-
ing Cover in Position.

Mercury Switch for Fan.(Upper Right)

-24-

to take in more air than is possible through the louver during this
period, the cover can be removed. To facilitate the necessary changes
in the wiring for automatic control of the fan Operation, a system

of plug-in connections has been devised. Fig. 13 and 14. These plug-
in connections, three in number, have been placed accessibly at the
side of the fan and each has a different type of plug to prevent the

wrong connection from being made.

Putting the Onions in Storage

The general procedure was given above to orient the reader and
will not be repeated here except when necessary for clarifying further
details.

The onions stored in bins one, two, three, four, and-fixg, Fig. 3
were placed therein September 7, 8, and 9, 1950. Due to rainy weather,
bins §i§_and ggygg_were not filled until September 18 and 19, 1950.

As the onions were being put into the bins, thermocouples were placed
in all bins as follows: one in the air chamber under the bin, one at
the three-foot level, one at the five-foot level, one at the seven—
foot level, and one in the air space above the oniOns. TO allow for
an air Space between the onions and the cover, the bins were filled
only to the eight-foot level whereas the covers were nine and one-
half feet from the bottom of the bins.

Three twenty—five pound check bags were placed in each tin as
it was being filled; one at the three—foot level, one at the five-
foot level, and one at the seven-foot level.

Aside from the two men dumping the onions from the crates on the

truck into the hopper of the elevator, a man was stationed along the

-25-

 

Fig. 14 Plug-in Connection with Fan Opening

Cover Removed.

-26-

conveyors to insure the continuous flow of onions into the canvas
chute as the onions did not always roll Off the conveyor. A fourth
man was stationed in the bin where he directed the flow of onions

from the canvas chute, placed the thermocouples and check bags.

Harvest Procedure

The onions that were stored in bins gag, tag, andithggg were
machine topped and windrOwed in the field for about a week to ten days
prior to storing. These three bins were filled with equal quanti-
ties of onions of the same quality and from the same area in the
field.

For bin numberifggr the onions with the tops left on were
allowed to dry somewhat in the field before being put into the bin.

The onions for binIEigg were hand topped and left in windrows
for a few days before storing.

The onions for bin gig were machine topped and left in windrows
in the field three or four days before being put in the bin.

For bin‘ggygg, the onions were machine topped and placed direct-
ly into the bin.

In order to compare bin storage to crate storage as previously
described, eleven crate samples for each Of bins four, five,'§i§,
and £333; and one such sample for bins _o_n_e_, 3.19, and 13219.9.» were

stored as is customary for crate storage.

Data Taken
With the thermocouples placed as indicated above, the tempera-
ture readings were taken and recorded. Table 1. (appendix). These

readings were discontinued after it was decided that the onions

-27-

were keeping and very little temperature difference occurred in the
bins.

From time to time during the first three months of the storage
period, the relative humidity of the air as it entered the bottom
and left at the top of the bins, was checked by means of an aSpira-
tion psychrometer. Table 2. (appendix).

The rate of air flow, while the fan was running, was checked
and corrected if necessary at least once a week until freezing
weather made it inadvisable to run the fan and risk freezing the
onions. Fig. 10. Table 3. (appendix). The rate of air flow was
regulated by means of openings between the plenum chamber and the
air Spaces beneath the respective bins. Having had good results
during the previous season with approximately one cubic foot of air
per minute for each cubic foot of onions, this was the basis for the
determination of the rate Of flow for bins _i_‘_9_1_1_r_, Lil-.19: §_.’_L_x_, and
.ggygg. As the rate of air flow was the object of study for bins
ppggltgg, and‘phggg, the respective rates were different. (Calcu-
lations shown in appendix). The rate for bin.2gg'was based on one
cubic foot per minute, for bin.tgg, one-half of a cubic foot per
minute, and bin thgg on two cubic feet per minute of cubic foot
of onions.

In connection with the air flow,the static pressure within
the plenum chamber was checked and adjusted by means of an adjust-
able Opening in the end of the plenum chamber furtherest from the
fan. This pressure was measured in inches of water by means Of a
manometer.

The actual Operation of the fan, for’the most part, was con-

-28-

trolled manually. This was due to the fact that the original thermo-
static control set—up did not function prOperly, and there was some
delay in having the revised set-up wired. Therefore the Operation

of the fan was left to the discretion Of the foreman of the Muck
Farm where the project was located.

A record of the fan running time was recorded automatically by
means of a recording thermometer. The feeler bulb of this thermo-
meter was fastened to the outside of the fan motor. When the fan
was turned on, the bulb would sense the added heat of the motor and
this change in temperature would thus be recorded on the weekly chart
of the recorder. In addition to this, the foreman kept a record Of
the time that he Operated the fan. As it turned out, both methods
had their fallacies. There were times when the air was quite cool
and the flow Of air over the motor would carry away the heat quickly
enough so that no rise in temperature was recorded on the chart.
There were also times when the recorder failed to function properly
and after December 23, it would not function at all. Also the record
that the foreman kept from the beginning of the storage period in
September up to January 1 was lost. Therefore, the record of the
running time of the fan for this period could only be approximated
as taken from the record charts.

As indicated in Table A (appendix), part Of the onions were re-
moved from the buns, to be sorted and sold around the first part of
January and every so Often thereafter. It became difficult to main-
tain the air flow adjustments from that time on and therefore the
record of the air flow rate was discontinued.

All other data was taken as the onions were removed from the

-29-

bins. Table 4. This data consisted of date of removal, the weight
of the good or salable onions, and the weight of those culled out
due to rotting and Sprouting. As the respective bins were emptied,
the correSponding crate sample and check sacks were also weighed
and graded. Some of the check bags rotted so that it was impossible

to complete data on all Of the original bags.

Bruising Tests

After the onions had been put in the bins, there was some Specu-
lation as to the merits of the canvas chute and the necessity of a
man in the bins. Being unable to find any information as to the
amount of bruising or the height that onions could be allowed to fall
freely and not impair their salability at the end Of the storage
period, it was undertaken to make such information available and
prove or disprove the need of the canvas chute or some Similiar
device.

The effect of bruising was thus tested. The test was so de-
signed that the results could be analyzed by statistical methods. The
onions used in the test were divided into three sizes, small (1 1/2
to 1 B/Z inches in diameter), medium.(l 3/4 to 2 1/A inches in dia-
meter), and large (2 l/L to 2 B/Z inches in diameter). Three samples
of each size were dropped one at a time from heights Of three, five,
seven, nine and eleven feet. Three samples of each size were dropped,
four at a time from a height of nine feet. The controls, three
samples of each size, were not dropped. The onions were dropped in-
tO bushel crates which Simulated the slated bottom in the bins and

considered the most severe in so far as bruising was concerned.

-30-

After the onions were bruised on the 29th of October, they were
stored under conditions similar to the onions in the bins. These
bruised samples were graded on March lst, 1951.

Supposedly, each sample was made up of 65 onions. However, in
checking the results, it was found that some of the samples varied
slightly. Because of this discrepancy and to make the results more
meaningful and easier to analyze, the final data was put on a per-
centage of good onions basis. The number of salable onions and the
actual number per sample were recorded from which was figured the

heretofore mentioned percentage.

mama

The changes that were made in the equipment prior to and during
the onion storage season of 1950-51, were considered worthwhile im-
provements. By reducing the Speed and increasing the number of
flights on the elevator, the flow Of the onions from the elevator was
steady yet gentle enough that the onions were not bruised.

The rate of air flow could readily be read at the end of the six-
inch duct which was attached to the hole in the cover Of the reSpec-
tive bins. However, it was somewhat inconvenient when adjustments
were necessary as the adjustable Openings were at the bottom of the
bins and thus involved climbing up and down a ladder.

It was not possible to maintain the calculated rate Of air flow
through bin No. 3, (two cu. ft. of air per cu. ft. of onions) even
though the Opening was wide Open. However, it was possible to main-
tain a rate of air flow in this bin sufficiently higher than that for

bins No. 1 and 2 with which the rate Of flow was being compared. The

-31-

results of this comparison are somewhat inconsistent, although bin
NO. 3, with the highest rate of flow, did show a slight improvement
over bins NO. 1 and 2. Fig. 15. Table 4. (appendix).

Due to the fact that the revised automatic control arrange-
ment was not completely connected until well toward the end of the
storage period, the merits of this arrangement could not be fully
realized within the time allowed for this thesis project.

The temperatures taken during the first month of storage
indicated that the onions did not heat, except for bin No. 2 at the
beginning, and thus were considered to be keeping satisfactorily.
However, these temperature readings together with the relative hu-
midity data indicate that there was some excess moisture in the onions
but the relative humidity of the outside air that was drawn into the
bins was at times too high to remove very much, if any, Of this ex-
case.

As indicated by the storage data, the onions that were hand
topped kept somewhat better than those stored with the tOps left on.
Fig. 15. However, both the hand tOpped onions and thOSe with the tops
left on kept better than the machine topped onions. There is also an
indication that onions brought direct from the field kept better than
those left in the field a few days before storing.

Inasmuch as the data and results Of the previous season were
not published or made available at the time this thesis was written,
the author could only compare the results herein with verbal in—
formation from those who had Observed the work of the previous season

In making such a comparison, it will be sufficient to state that the

-32-

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-33-

onions kept better during the 1949-50 season than they did for the
1950-51 season. This could readily be due to factors beyond the
scOpe of this project.

The author used statistical methods in determining the results
of the bruising tests. Table 5. (appendix). An analysis of
variance was made of the data on a percentage basis. The results
for the small onions were inconsistent. It was found that the medium
sized onions could not be dropped more than five feet without signifi-
cant loss. The large onions could not be drOpped more than three feet.
In analyzing those onions dropped from the nine-foot height, one at
a time versus four at a time, it was found that those onions dropped
four at a time had a significantly higher percentage of good onions
than those dropped one at a time. However, those dropped four at a
time from a nine-foot height still had a significant loss when com-
pared with the control. This would indicate that onions sustain less
bruising when dropped in groups. These results show that it is
necessary to use the canvas chute or some other means of breaking the

free fall of the onions when there is more than a three foot drop.

CONCLUSIONS
On the basis of the results of this phase of the work on the
storage of onions, the following conclusions have emanated:
1. The merits of bin storage are still in doubt.
2. Hand topped onions and onions stored with the
dried tops left on the onions have the least
losses in bin storage.

3. In Michigan it is nearly impossible to maintain

40

Based on
author hereby

l.

2.

-34-

the desired onion storage conditions with the
circulation of outside air only for a long storage
period. (September to March 1).

Onions should not be allowed to fall freely more

than three feet to the floor of the bin.

SUGGESTIONS FOR EQTURE STUDIES

observations made during the course of this study, the
offers the following suggestions:

Put baffles in the canvas chute to break the free

fall of the onions.

Arrange to manipulate the canvas chute from the top
of the bin and thereby make it unnecessary to have

a man in the bin. This would alleviate the packing
and possible bruising that were thought to be factors
in the high per cent of spoilage in the study.

Use either heat or chemical to control the relative
humidity or the air.

Give the automatic fan controls a fair test.

Devise an accurate method of recording the fan running
time and the time of day that it is in operation.

Try tilting the conveyor slightly toward the bin
being filled to see if onions will roll off more
readily.

Test the bruising of onions against onions.

1.

BIBLIOGRAPHY

Cleaver, H. M.
1934 Storage Conditions, Quality, Price Trends and Their Relation
to Profitable Onion Storage. Indiana Agricultural Experiment
Station Bulletin. 393.

Fitch, C. L.
1947 Modern Storage Houses Pallets — Bins.
C. L. Fitch.

Hoyle, Burton J.
1947 Storage Breakdown of Onions as Affected by Stage of Maturity
and Length of Topping. Proceedings of the American Society
for Horticultgral Scieggg,.29: 353-360.

 

Hoyle, Burton J.
1948 Onion Curing - A Comparison of Storage Losses From Artificial,
Field, and Non-Cured Onions. Proceedings of the American
Society for Horticultural Scienge,_5§: 407—414.

 

Magruder, R.
1941 Storage of the Principal American Varieties of Onions.
United States Department of Agriculture Circular. 618.

Smith, Richard K., Froehlich, Paul, Battles, Ralph U.,
Lingard, Harold T., Mace, Almon T., Mendum, Samuel 1.,
Porteus, Homer 8., Schaben, Leo J., Shaw, Eldon E., and
Sims, Grover J.
1949 Agricultural Statistics. United States Department of
agriculture.

Truscott, J. H. L., Franklin, E. W., and Gilliat, Joy
1949 Automatic Ventilation of Common Storages. Scientific
Agricultuge,_§2: 497-511.

 

Witzel, S. A.
1946 Design of an Onion Storage Warehouse. Journalfiof_American
Society of Agricultural Engineers, 21: 258—260.

 

Wright, R. C., Lauritzen, J. I., and Whiteman, T. M.
1932 The Effect of Storage Temperature and Humidity on the
Keeping Quality of Onions. Proceedings of the_gmerican
Socigty_forfiHorticultural Science, 295 463-465.

APPENDIX
CALCULATION OF RATE OF AIR FLOW THROUGH BINS

Each bin had the same dimensions.

Length = 6 feet.
Width 3 4.5 feet

4.5 x 6 - 27 sq. ft.
Bins 1, 2, and 3 were filled with onions 9 feet deep.
27 x 9 = 243 cu. ft. onions per bin.
Area of 6 inch round duct where flow was measured.
A = Hr2 - 3.1. x (9;)2 .. .196 sq. ft.
For Bin No. 3, the air flow was based on:
2 cu. ft. of air per minute per cu. ft. of onions.

243 x 2 = 486 cu. ft. per minute.

Velocity :- VOLUME NEEDED
Area of Duct.

v . 4.3% . 2480 ft. per minute.

0 I

For Bin No. 1, the air flow was based on 1 cu. ft. of air per
cu. ft. of onions.

243 x 1 a 243 cu. ft. per minute.

v - £42 - 1240 ft. per minute.
.196

For Bin No. 2, the air flow was based on 1/2 cu. ft. of air per
minute per cu. ft. of onions.

243 x 1/2 - 122 cu. ft. per minute.

V - .lgé. - 623 ft. per minute.

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Table 2

Relative Humidity Data

 

 

 

 

Bin No. 1
Date of Air Going Into Bin Air Coming Out Of Bin
Reading D. B. W. B. R. H. D. B. W. B. R. H.
Sept. 14 61 59 90% 61 6o 95%
Sept. 15 65 59 70% 60 58 90%
Sept. 17 54 50 75% 53-5 51-5 87%
Sept. 20 68 6O 64% 59-5 57 85%
Sept. 22 62 57 74% 59 58 94%
Sept. 27 66 56 53% 58 53 72%
Sept- 30 60.6 58 85% 61. 64 94%
Oct- 4 55 49 65% 54 50 756
Oct. 7 59 53 69% 53 51 88%
Oct. 12 52.5 48 72% 53 52 93%
Bin No. 2
Date of Air Going Into Bin Air Coming Out Of Bin
Reading D. B. W. B. R. 11- LB. W. B. R. H.
Sept. 14 61 59 90% 63 62 94%
Sept. 15 65 59 70% 60 60 100%
Sept. 17 54 50 75% 53-5 51-5 85%
Sept. 20 68 6O 64% 60.5 59 92%
Sept. 22 62 57 74% 59.5 58.5 95%
Sept. 27 66 56 53% 55 52 82%
Sept. 30 60.5 58 85% 63 62 94%
Oct. 4 55 49 65% 52 50 88%
Oct. 7 59 53 69% 53-5 51-5 85%

Oct. 12 52-5 43 72% 53-5 53 96%

Date of
Reading

Sept. 14
Sept. 15
Sept. 17
Sept. 20
Sept. 22
Sept. 27
Sept. 30
Oct. 4

Oct. 7

Oct. 12

Date of
Reading

Sept. 14
Sept 0 15
Sept. 17
Sept. 20
Sept. 22
Sept. 27
Sept. 30

Oct. 4 '

Oct. 7
Oct. 12

Relative Humidity Data

Table 2

 

 

B No.
Air Going Into Bin
D. B. W. B. R.;§.
61 59 90%
65 59 70%
54 50 75%
68 6O 64%
62 57 74%
66 56 53%
60.5 58 85%
55 49 65%
59 53 69%
52-5 48 72%

Bin No. 4
Air Going Into Bin
D. B. U. B. R. H.
61 59 90%
65 59 70%
54 5O 75%
68 6O 64%
62 57 74%
66 56 53%
60.5 58 85%
55 49 65%
59 53 68%
52.5 48 72%

Air Coming Out Of Bin

 

D. E. w. B. R. H.
61 59 90%
62 59 85%
53 51 88%
60.5 57.5 84%
58 57.5 98%
55 52 82%
63-5 61.5 90%
50 45 68%
51.5 49.5 86%
53 51.5 91%

Air Coming Out or Bin

 

_p. B. Wg-B- R. H.
62 60.5 92%
62 59 85%
53-5 51 85%
59-5 56-5 84%
59 58 94%
55 52 82%
63.5 61.5 90%
50 46 75%
52-5 49 78%
53 51 88%

Table 2

Relative Humidity Data

 

 

 

 

 

Bin No. 5
Date of Air Going Into Bin Air Coming Out Of Bin
Reading 9, B. w. B. R. H. D. B. w. B. R. H.
Sept. 14 61 59 90% 61 59 89%
Sept- 15 65 59 70% 62 59 84%
Sept. 17 54 50 75% 53-5 51 85%
Sept. 20 68 60 64% 61 57 78%
Sept. 22 62 57 74% 58.5 56.5 89%
Sept. 27 66 56 53% 55 52 82%
Sept. 30 60.5 58 85% 63.5 61 87%
Oct. 4 55 49 65% 50 45 68%
Oct. 7 59 53 69% 52.5 49.5 81%
Oct. 12 52.5 48 72% 53 51 88%

Bin No. 6
Date of Air Going Into Bin Air Coming Out Of Bin
Reading _D;_B. w. B. R. 5;: D. B. W. B. R. H.
Sept. 17 54 50 75% 53-5 51 85%
Sept. 20 68 6o 64% 59.5 58 92%
Sept. 22 62 57 74% 60.5 58.5 89%
Sept. 27 66 56 53% 56 52 78%
Sept. 30 60.5 58 85% 63.5 61.5 89%
Oct. 4 55 49 65% 50-5 48 83%
Oct. 7 59 53 69% 52-5 50-5 87%
Oct. 12 52.5 48 72% 53 52 93%

EDJLIBALJZ
Date of Air Going Into Bin Air Coming Out Of Bin
Reading D. B. W. B. . H. D. B. W. B. R. 31};
Sept. 20 68 6O 64% 58 56.5 92%
Sept. 22 62 57 74% 59 58 95%
Sept. 27 66 56 53% 56 52 77%
Sept. 30 60.5 58 89% 64 62 90%
Oct. 4 55 49 65% 51 49 87%
Oct. 7 59 53 69% 52 50-5 90%

Oct. 12 52.5 48 72% 53 51-5 91%

Flow.ig_Feet Per Minute Through_§ Six-Inch Duct,

Table :3

Air Flow Data

(Fig. 10)

 

Static Press.

 

 

 

 

Date Bin 1_ Bin 2 Bin 3 Bin 4 Bin 5 Bin 6 Bin 7 in Plenum
In . of H20

+Sept. 13 1308 756 1764 1140 1152

Sept. 20 1175 650 1550 1170 1150 820 850

Sept. 27 1125 925 2600 2200 1750 1375 1375 .74
* 1190 950 2500 1800 1800 1350 1350 .94
Sept. 30 1125 1000 2600 1750 1850 1500 1375 .97
at 1250 1200 1200 1200 1200 1.02
Oct. 4 650 625 1575 1075 1100 910 875 1.05
* 1200 800~ 1500 1125 1125 1250 1250 .95
Oct. 7 1200 800 1500 1100 1100 1225 1250 .91
Oct. 12 1200 800 1520 1150 1175 1275 1325 .91
* 1150 1250 1250 .88
Oct. 19 1200 820 1475 1100 1150 1200 1225 .90
Oct. 30 1100 700 1200 400 950 1100 1150 .71
* 1225 825 1500 1175 1160 1300 1300 1.01
Nov. 8 1325 850 1550 1200 1200 1375 1300 1.0
* 1250 1325 1325 1.04
Nov. 15 1250 825 1500 1150 1100 1250 1275 .98
* 1150 1250

Dec. 2 1225 600 1460 1150 1125 1200 1210 .95
* 825, 1150 ___

gar. 1256 836 1885 1321 1305 1230 1230 .93
#évgfé 246 164 370 259 256 241 241

+Previous air flow rate-calculated erroneously.

*Adjusted to these readings.

#For approximately 60 to 75 hours of fan running time.

2 crates were lost in moving into storage from outside.

Table 4

Storage Data and Results

 

 

 

Bin No. 1
Date of Good Onions Cull Onions
Removal Pounds Pounds
Jan. 3 500 353-5
Jan. 12 707 615
Feb. 5* 2658.5 2742.25
Total 3865.5 3710.75
Check Bags
Check bags rotted — - data and results unobtainable.
Crates
Original Weight was 543 Pounds. (11 crates).

Per Cent of
Good Onions

58
53

_.__£EL_____
51

9/11 x 543 = 444 pounds (as basis for original weight for remaining

 

 

 

 

Crates

(See crates under Bin NO. 1).

* Bin cleaned out.

9 crates).
Date Good Onions Seconds Cull Per Cent
Checked Pounds Pounds Pounds Good
Feb. 13 225 13 109.25 65
Bin NO. 2
Date of Good Onions Cull Onions
Removal Pounds Pounds
Jan. 3 445 273
Jan. 12 1066 791.75
Feb. 5* 2722.5 2103
Total 4303.5 3173.75
Check Bags
Check bags rotted - — data and results unobtainable.

Per Cent
Shrink

22

Per Cent of
Good Onions

 

62
57

__EL__
58

Date of

Removal

Jan. 10
Jan. 22

Feb. 13*

Table 4

Storage Data and Results

 

 

Bin No. 5
Good Onions Cull Onions
Pounds Pounds
1610 1177.25
1315 854.75
1826.25 210.
4751.25 2942

Check Bags

Original weight was 25 pounds per bag.

 

 

 

 

Date Final Bag Wt. Good Onions Per Cent
Checked Pounds Pounds Good
Feb. 13 19 12.75 67
Feb. 13 23.5 21 89
Crates
(See crates under Bin No. 1)
Bin No. 4
Date of Good Onions Cull Onions
Removal __Pounds Pounds
Jan. 25 1143 60
Mar. 22, 23* -
Apr. 10 (weighed) 55021411
4445 1471

Check Bagg

(No bags were placed in this bin)

 

Crates
Date Good Onions Seconds Cull Per Cent
Checked Pounds Pounds Pounds Good
Apr. 10 338 2.5 86 79

Original weight was 550 pounds. (13 crates).

* Bin cleaned out.
1 Bag had a hole in it - not sure of shrinkage.

Per Cent of
Good Onions

58
61

Per Cent
Shrink

01
6
9

Per Cent of
Good Onions

Per Cent
Shrink

22.5

Table 4

Storage Data and Results

 

 

Bin No. 5
Date of Good Onions Cull Onions
Removal Pounds Pounds
Dec. 30 4 3514 478.5
Jan. 3 1220 276.0
Apr. 3 (weighed) 1685.5 6“ .0
Total 6417.5 1389.5

Check Bags

 

Original weight was 25 pounds per bag.

 

 

Date Final Bag Kt. Good Onions Per Cent
Checked Pounds Pounds Good
Mar. 15 18.5 10 54
Mar. 15 20.75 14.5 70

Third bag rotted - data and results unobtainable.
Crates

Original weight was 514.5 pounds. (11 crates).

 

Date Good Onions Seconds Culls Per Cent
Checked Pounds Pounds Pounds Good
Apr. 3 301 2.75 131 69

* Bin cleaned out.
1 Bag had a hole in it - not sure of shrinkage.

Per Cent of
Good Onions

 

88
82

__Z3___
82

Per Cent
Shrink

01
17

Per Cent
Shrink

l6

Table 4

Storage Data and Pesults

 

 

Bin No. 6
Date of Good Onions Cull Onions
Removal Pounds Pounds
Jan. 6 2428 1334.5
Total 4906 4279

ChagkuBags

Original weight was 25 pounds per bag.

 

 

Date Final Bag Wt. Gooa Onions Per Cent
Checkgg Pounds Pounds Good
Mar. 14 21 6.25 30
Mar. 14 22.5 14.25 63

Third bag rotted - data and results unobtainable.
Crates

Original weight was 558.5 pounds. (11 crates).

 

Date Good Onions Seconds Culls Per Cent
Checked Pounds Pounds Pounds Good
Mar. 14 296 5 164 64

* Bin cleaned out.

Per Cent of
Good Onions

 

64
_. -59. ._ _ _
53

Per Cent
Shrink

16
10

Per Cent
Shrink

l7

Table 4

Storage Data and Results

 

 

 

Bin No. 7
Date of Good Onions Cull Onions
Removal Pounds Pounds
Jan. 3 1750 1395-5
Jan. 13 1350 710
b16115 o 4* 190$ 1071 o i
Total 5004 3177

Check bagg

Original weight was 25 pounds per bag.

 

 

 

Date Final Bag Wt. Good Onions Per Cent
Checked Pounds Pounds Good
Mar. 4 18 8.25 46
Mar. 4 22 12.25 56
Mar. 4 20 9.25 46
Crates

Original weight was 547 pounds. (11 crates).

Date Good Onions Seconds Cull Per Cent
Checked Pounds Pounds Pounds Good
Mar. 4 268 7.5 17.25 60

* Bin cleaned out.

Per Cent of

MOPS

56
66

___é4__._
61

Per Cent
Shrink“

28
12
20

Per Cent
Shrink

18

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Table 5a

Per Cent of Good Onions Dropped One At a Time

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Repli- Height

§ize cation C #_3' 5} 7' 9' 11' Total Aver.
1 42 55 34 40 37 35 243 40-5

Small 2 48 52 37 48 42 49 276 46.
3 48 55 45 65 42 42 297 4255

Total 138 162 556 153 _121 :12; 816

Average 46 54. 538.7 .51 40.3g_42 45.3
1 57 55 48 46 34 39 279 46.5

Medium 2 57 49 55 44 35 52 292 48.7
3 .57 .53 48 42 .32 34 266 544;;

Total 171 157 151 .132_. 101_. 125 837

Average .57 .52.3 _50-3 441. .33-7.441.7. 46.5
1 55 58 44 35 34 33 259 43.2

Large 2 62 36 56 51 35 40 280 46.7
.3. _58 71 .52 _37 48 54 .300 .50.

Total 175. 165 15g 125 117 107 839

Average .58.3 .55 .50-7.:41 .39 35.7 46.6

TOTAL 484 484 419 403 339 358 2492

AVERAGE 53-8 53-8 46.6 45.3 37.7 39.8 46.1

Table 5b

 

 

 

 

 

 

 

 

 

1218.111;
Ԥ;ge_ C 33 45' 7' A9! __;;1' Total Aver.
Small 138 162 116 153 121 126 816 45.3
Medium 171 157 151 132 101 125 837 46.5
Large ‘475 165 152 123. :11? 107 839 46.6
TOTAL 4§4 484 412 408 -339 .358 2492
AVERAGE 53.8 .53.8 46.6 45.3 .137.7 .39.8 442;;

411441818 OF VARIANCE

(Tables 5a & b)

Source of Degrees of Sum Of Mean Squares
Variation Freedom Sguares
Height 5 2067.93 413-59 **
Size 2 18.04 9.02
Height x Size 10 856.85 85.69
Error ._;25__ 1800 50.00
Total 53 4742.82

 

2 x O = /I;QQ
9 9

Standard Error of the Difference

Differences to be Significant

(For 36 degrees of freedom)

N
b.)
b.)
b.)

Least Significant Difference = 3.33 x 2.028 = 6.75 at 5% level *

Least Significant Difference = 3.33 x 2.723 = 9.07 at 1% level **

 

Table 5c
Comparison for gigpificance
Height
.§1§? Control .3' 5' 7' .9' 11' Difference
Smal1 46 54 8 *
46 38.7 7.3 *
46 51 5
46 40.3 5.7
46 42 4
Medium 57 52.3 4.7
57 50.3 6.7
57 44 13.00 **
57 33.7 23.3 **
57 41.7 15.3 **
Large 58.3 44 3.3
58.3 50.7 706 *
58.3 41 17.3 **
58-3 39 19-3 **
58-3 35.7 22.6 **

Onions Dr0pp d ngeet—l at a time versus 4 at a time

Table 5d

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Repli- Treatment
Size cation 1 at a time _4gat a time Total Aver.
1 37 57 94 47
Small 2 42 54 96 48
3 42 .50 _92 432
Total 121 161 282
Average 40.3 53,7 4QL_
l 34 49 83 41-5
Medium 2 35 32 67 33-5
3 .32 ._38 7O .35
Total 104» 54419 220.
Average A 33.7. 39.7 36.7
1 34 46 80 40
Large 2 35 45 8O 4O
3 48 .40 88 ggL__
Total 117 131 248
Average 39 43.7 41.5
TOTAL 339 411 750
AVERAGE 37.7 45-7 41.7

Table 5e

Wat

 

 

 

 

 

gize 1 at a time g_4_at a time Total Aver.
Small 121 161 282 47
Medium 101 119 220 36.7
Large 117 131 248 41.3
Total 339 h“ 1451 750
Average 37.7 45.7 41.7
ANALYSIS OF VARIANCE
Degrees of Sum of Mean Squares
Freedgm Soug§g§_g
Treatment 1 288 288 **
Size 2 321.3 160.65 *
Treatment x Size 2 65.4 32.7
Error _5§L_ 552.5 28.11
Total 17 1012

gable 5f

Comparison of Treatments

Control—l at a time-4 at a time. (9 feet)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Repli- Con- Treatment
Size cation trol 1 at a time 4.at a time Total Aver.
l 42 37 57 136 45-3
Small 2 48 42 54 144 48
3. .48 42. 5O _;4O 4@.7
Total 138 121 161 __420
Average 46 40.3 .53.? 46.7
1 57 34 49 140 46.7
Medium. 2 57 35 32 124 41.3
.11 57 32 38 127' 442.3
Total .171 101 119 .391
Average 57 33.7 39.7 43.4
1 55 34 46 135 45
Large 2 62 35 45 142 '47-3
3 58 48 m 146 481;;
Total 175 .117 3131. _435
Average .58.3. 39 43.7 47
TOTAL 484 339 411 1234
AVERAGE 53.8 37.7 45.7 45.7

Table 5g

 

 

 

Treatment
Size Control ggat a time :4:at 8 Lime Tota44 Aver.
Small 138 121. 161 420 46.7
Medium 171 101 119 391 43.4
Large ‘_;75 117 13;. 5423 4441
Total ._484 339 422; l£§¥L_______—_
Average 53.8 37.7 45.7 45.7

ANALYSIS OF V4BIANCE

 

Degrees of Sum of Mean Squares
Freedqg: Squares
Treatment 2 1168.07 584.0 **
Size 2 69.41 34.7
Treatment x Size 4 592.15 148.0 **
Error _5£L_ 586 21.4

Total 26 2215.63

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