Green Onions SEASONAL AVAILABILITY

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1 Green Onions TYPES, VARIETIES & CUTS Green onions are often referred to as bunched or spring onions, salad onions, or scallions. Each refers to a densely planted, mildflavored immature-bulb onion of the common Allium cepa species. Many of today s cultivars are hybrids of Allium cepa and Allium fistulosum (a Japanese bunching onion), which can produce either bulb or nonbulb plants. Day-length (short-day or long-day varieties dependent on hours of sunlight) influence growth characteristics, such as bulb development and size. Varieties vary greatly, but White Lisbon is widely grown. Crystal Wax, Ebenezer, Eclipse, Hishiko, Ishikura, Kincho, Sweet Spanish, Tokyo Long, White Globe, and White Portugal are among the many other varieties available for growers depending on region and market specifications. References: North Carolina State Extension, Oregon State University, U.S. Food and Drug Administration/University of California, Davis Western Institute for Food Safety & Security. SEASONAL AVAILABILITY ARIZONA CALIFORNIA NEW JERSEY OHIO OREGON SOUTH CAROLINA TEXAS CANADA MEXICO References: Agriculture & Agri-Food Canada, Arizona Dept. of Agriculture, New Jersey Dept. of Agriculture, Texas Dept. of Agriculture, USDA.

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3 GREEN ONIONS PESTS & DISEASE The onion family is vulnerable to a number of diseases from Botrytis leaf blight, Fusarium basal rot, and purple blotch to black mold, slippery skin, and smudge. Many of these maladies are not among the most common threats to bunched onions, though green onions are susceptible to common diseases such as bacterial soft rot, bulb rot, damping-off, downy mildew, grey mold, onion yellow dwarf virus, rust, smut, Southern blight, twister, white tip, and wilt. Insects of concern include armyworms, bulb mites, click beetles, cutworms, leafminers, leek moths, nematodes, onion maggots, and thrips. CULTIVATION, STORAGE & PACKAGING Green onions should be planted in mild climates with well-drained, loamy soil, and require regular irrigation during development. Due to shallow roots, plants are ineffective at fighting off weeds, which will put young plants at risk. Plants are also vulnerable to wind and hail damage, as well as cold temperatures. Once onions reach from a quarter- to a half-inch in diameter and tops reach 6 to 8 inches in height, harvest begins by hand (to prevent injury). Green onions are gathered and banded into bunches. Due to high perishability, bunches should be cooled immediately. Tops are generally trimmed to market specifications. Recommended storage temperature is 32 F with high humidity (95 to 100%) to maintain moisture, color, and overall quality. Green onions are sensitive to ethylene and should be separated from producers; additionally, they can emit odors themselves that are harmful to the flavor of other fruits and vegetables such as apples, corn, grapes, mushrooms, and rhubarb. Grades: There are two grades for green (bunched) onions, U.S. No. 1 and U.S. No. 2. For U.S. No. 1, product should be fairly well-formed, firm, tender, clean, free from decay, and free from damage caused by seed stems, roots, foreign material, disease, insects, and injury. Bulbs should be well trimmed and tops fresh, green, unbroken, and free of bruising. Bunches should have uniform clipped tops. Overall length should be from 8 to 24 inches and diameter from one-quarter to 1 full inch. For U.S. No. 2 green onions, product should not be badly misshapen, fairly firm, tender, clean, free from decay and from serious damage. Bulbs shall be fairly well trimmed, green, and free from serious damage. Length shall be not less than 8 inches and diameter not less than one-quarter inch or more than 1.5 inches. References: North Carolina State Extension, Oregon State University, U.S. Food and Drug Administration/University of California, Davis Western Institute for Food Safety & Security. 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. 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. U.S. Grade Days Since % of Defects Optimum Standards Shipment Allowed Transit Temp. ( F)

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5 GREEN ONIONS GREEN ONIONS: WEEKLY MOVEMENTS & PRICES, USA Source: Chart by Gallo Torrez Agricultural Price Trends (GTAPT), 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,