Development of Cost-Effective Storage Structure to Prolong Shelf-Life of Red Onion in Isabela
DOI:
https://doi.org/10.65339/ijsair.V2.I2.371Keywords:
Bacterial Rot, Marketability, Naturally Ventilated Onion Storage Structures, Physiological Weight Loss, Postharvest Losses, Red Onion, Relative Humidity, Storage Microclimate, TemperatureAbstract
This study aimed to develop and evaluate Naturally Ventilated Onion Storage Structures (NVOSS) using locally available materials to reduce postharvest losses, extend shelf life, and improve the economic outcomes of red onion (Allium cepa L.) farmers in Isabela, Philippines. Grounded in postharvest physiology and storage system design principles, the study emphasized the regulation of temperature, humidity, and airflow through passive ventilation. An experimental research design using a Completely Randomized Design (CRD) was employed, comparing four treatments: NVOSS with mud block/bricks, charcoal, sawali walling, and traditional storage (basar). A total of 600 kg of cured red onions were evaluated over a 70-day storage period, with data collected on moisture content, temperature, relative humidity, physiological weight loss, rotting, pest and disease incidence, marketability, and economic performance. Data were analyzed using ANOVA and Least Significant Difference (LSD) tests, alongside return on investment (ROI) analysis. Results revealed that mud block/bricks NVOSS provided the most stable microclimate, resulting in the lowest physiological weight loss, reduced rotting and bacterial incidence, and the highest marketable yield and economic returns. Charcoal walling also performed favorably, while sawali and traditional storage exhibited higher temperature fluctuations, moisture loss, and spoilage. The study concluded that low-cost NVOSS, particularly using mud block/bricks, significantly improves onion storability and farmer profitability. It recommends the adoption of these structures alongside proper postharvest handling practices and continued institutional support. This study supports SDG 2 (Zero Hunger), SDG 8 (Decent Work and Economic Growth), SDG 9 (Industry, Innovation and Infrastructure), and SDG 12 (Responsible Consumption and Production) by reducing food losses and promoting affordable agricultural innovations. Its sustainability impact lies in enhancing food system efficiency, increasing farmer income, and promoting environmentally sustainable, low-energy storage technologies suitable for rural communities.
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