Field application of nanoparticles along with curing for shelf-life extension in onion
Department of Horticulture, School of Agriculture, Lovely Professional University, Phagwara, Punjab-144411, India. Corresponding e-mail: vishal.ambro@gmail.com, vishal.26759@lpu.co.in
DOI: https://doi.org/10.37855/jah.2026.v28i01.19
The present study evaluated the effects of curing and nanoparticle-based nutrition on storage behaviour and quality attributes of onion (Allium cepa L.) cv. PRO-7 under ambient conditions. The experiment was conducted using a Factorial Randomized Block Design with two curing levels: non-curing (C?) and curing (C?), and six nanoparticle foliar spray treatments: T0 (control), T1 (20 ppm ZnO NPs), T2 (20 ppm S NPs), T3 (40 ppm ZnO NPs), T4 (40 ppm S NPs), and T5 (20 ppm ZnO NPs + 20 ppm S NPs). Results indicated that curing significantly improved storage performance by enhancing TSS, dry matter, firmness and moisture retention and by reducing physiological loss in weight (PLW), black mold, rotting, sprouting and scale loss. Among nanoparticle treatments, T5 consistently performed better than the others, recording the highest TSS and dry matter, maximum firmness, superior moisture retention, and the lowest incidence of black mold, rotting, and sprouting percentage. Sulphur and zinc nanoparticles demonstrated a strong synergistic effect under cured conditions, indicating enhanced cell wall integrity and reduced microbial susceptibility. Significant A × B interactions for most parameters confirmed the combined benefit of curing and nanoparticle applications. Overall, the integration of ZnO and S nanoparticles with curing significantly enhances storability and quality of onion bulbs during three months of storage.
