Onions are specified by their color, size, shape, skin quality, texture, pungency, and sometimes sugar content (for sweet varieties). They should be free from defects like sprouting, peeling, double bulbs, or disease. Onions are typically classified by size, with larger, medium, and baby onions all being common.
Specific characteristics of onions:
Color:Can be red, white, or yellow/brown.
Size and Shape:Onions can be round, oval, or flat. Common sizes range from 4.0-6.5 cm in diameter for red onions, with weights ranging from 100-150 grams.
Skin Quality:The outer skin should be thin, papery, dry, and intact with the bulb.
Texture:Firm and hard, with a tightly closed neck.
Pungency:A characteristic pungent taste and smell.
Defects:Avoid onions with sprouting, loose or peeled skins, double bulbs, soft or open necks, damage, or disease.
Nutritional Value:Onions are low in saturated fat, cholesterol, and sodium.
Storage:Storage conditions for onions include a temperature range of 25°C - 32°C and a relative humidity of 75% - 80%,
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