Onion Maturity for Harvesting.
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Harvesting usually takes place after four to five months. Nevertheless, onion farming can be a profitable venture for Kenyan farmers. With the right knowledge and management practices, farmers can produce high-quality onions in demand by both local and export markets.
Proper treatment at harvest maximizes the amount of time you’ll be able to store your onions. When the tops of the onions turn brown or yellow and fall over, it’s time to harvest. Ideally, the plant will have about 13 leaves at this point.
Pull the onions early in the morning on a sunny day and shake off excess soil. Dry the onions in the sun for two days. To prevent sunscald, lay the tops of one row over the bulbs of another.
A bountiful harvest depends on taking good care of the field during growth, the weather, and the type of onion variety. Properly managed crops can produce 30 to 40 tons of onions per hectare.
Therefore, you should start harvesting the onions when you notice that 50 percent of your crops are weak and dry. Early harvesting causes the onions to spoil early.
When harvesting, prune the entire stem and cut off the excess leaves and roots.
After harvesting, dry the onions in a moisture-free, well-ventilated area. Again, store well-dried onions in a moisture-free, well-ventilated place. Wet onions will rot if you try to keep them.
If the weather is excellent and moist-free, you can store onions for three to six months. You can keep small onions longer than wider varieties.
After harvesting onions, remember to incorporate crop rotation to preserve the soil for the next planting season. This also assists in pest control and diseases.
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