Green Onions
TYPES, VARIETIES & CUTS
Varieties vary greatly by region, but White Lisbon is the most widely grown green onion. Crystal Wax, Eclipse, Spanish, White Sweet
Spanish, Southport, White Globe and White Portugal are other available varieties.
U.S. Grades
U.S. No. 1
U.S. No. 2
Size
For U.S. No. 1
Between 8 and 24 inches in length and .25 to 1 inch in diameter.
Most onions are clipped before reaching market.
SEASONAL AVAILABILITY
ARIZONA
CALIFORNIA
NEW JERSEY
OHIO
OREGON
SOUTH CAROLINA
TEXAS
MEXICO
References: Agri-Business Council of Oregon, Arizona Department of Agriculture, California Agricultural Statistics Review, New Jersey Department of
Agriculture, Ohio Farm Bureau, Produce Marketing Association, Texas Department of Agriculture, USDA.
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Know Your Commodity — Green Onions
PESTS & DISEASE
Diseases may be an important source of postharvest loss in combination with rough handling and poor temperature control. Common
diseases are bacterial soft-rot and grey mold. Grey mold is often associated with barely visible preharvest injury to tender foliage by
chemical applications or ozone injury from air pollution.
CULTIVATION, STORAGE & PACKAGING
Compatibility
Group 2. Ethylene sensitive.
Packaging
Green bunching onions are commonly packaged in
cartons holding 4 dozen bunches weighing 11-12 lbs.
Temperature
USDA recommended storage and transit: 32°F (0°C)
Desired relative humidity: 95 to 100%
Highest freezing point: 30.4°F (-0.89°C)
USDA recommended storage and transit: 32°F (0°C)
Desired relative humidity: 95 to 100%
Highest freezing point: 30.4°F (-0.89°C)
Special Considerations
Green onions produce odors that may be absorbed by many other commodities, such as apples, grapes and mushrooms.
Ice used for transportation of green onions has been implicated on several occasions as the cause of outbreaks of foodborne illness due
to the pathogens shigella, cryptosporidium and others. Water quality and hygienic handling of ice is essential.
Proper selection of packaging films together with proper temperature management can greatly extend the shelf quality of green onions
trimmed or prepared for bulk ready-to-use format.
GOOD ARRIVAL GUIDELINES
Generally speaking, the percentage of defects shown on a timely government inspection certificate should not exceed the percentage of
allowable defects, provided: (1) transportation conditions were normal; (2) the U.S. Department of Agriculture (USDA) or Canadian
Food Inspection Agency (CFIA) inspection was timely; and (3) the entire lot was inspected. Note that the percentage of allowable
defects increases based on the number of days in transit, with five days for coast-to-coast transport by motor carrier considered normal.
U.S. Grade
Standards
Days Since
Shipment
% of Defects
Allowed
Optimum
Transit Temp. (°F)
10-5-2
5
4
3
2
1
15-8-4
14-8-4
13-7-3
12-6-2
10-5-2
32
There are no good arrival guidelines for this commodity specific to Canada; U.S. guidelines apply to shipments unless otherwise
agreed by contract.
References: DRC, PACA, USDA.
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Know Your Commodity —
Green Onions
GREEN ONIONS: WEEKLY MOVEMENTS & PRICES, USA
Source: Chart by Gallo Torrez Agricultural Price Trends (GTAPT), [email protected], compiled from USDA data.
INSPECTOR’S INSIGHTS
• Green onions shall be not more than 24 inches nor less than 8 inches in length
• Diameter shall not be less than one-quarter of an inch or more than one inch
• Green onions can be affected by various types of discoloration from yellowing to tan to light brown discoloration; score discoloration
as damage when affecting an aggregate area of more than 20% of the leaves, or when materially affecting the appearance
• Decay may affect the tops as well as the bulbs and any amount is scorable against the 2% tolerance for decay.
Source: Tom Yawman, International Produce Training, www.ipt.us.com.
References: Oregon State University, Produce Marketing Association, UC Davis Postharvest Technology website, USDA.
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