Curing

➢ Curing is an effective operation to reduce the water loss before or during storage of root and tuber vegetables

➢ Refers to the process of healing or toughening of wounds or periderm formation in root and tuber crops

➢ Curing is done by exposing the commodity to the temperature which is slightly higher than growing temperature.

➢The curing methods employed for root crops are entirely different than that from the bulbous crops (onions and garlic).

➢ Curing helps in the healing of harvest injuries, reduces loss of water and prevents the infection by decay pathogens.

➢ Onions and garlic are cured to dry the necks and outer scales

➢ For the curing of onion and garlic, the bulbs are left in the field after harvesting under shade for a few days until the green tops, outer skins and roots are fully dried.